Fried Marinated Rabbit

100 Servings

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Fried Marinated Rabbit Ingredients

7 1/2 c WATER; WARM	4 lb BREAD SNDWICH 22OZ #51
4 ga WATER	3 lb FLOUR GEN PURPOSE 10LB
50 lb RABBIT FZ	1 2/3 tb PEPPER BLACK 1 LB CN
12 EGGS SHELL	1 c VINEGAR CIDER
1 1/3 c MILK; DRY NON-FAT L HEAT	4 1/3 tb SALT TABLE 5LB
1 1/2 tb GARLIC DEHY GRA	4 1/3 tb SALT TABLE 5LB

Instructions for Fried Marinated Rabbit

TEMPERATURE: 325 F. DEEP FAT 1. CLEAN RABBIT PIECES THOROUGHLY. 2. PLACE WATER AND SALT IN A STEAM JACKETED KETTLE OR STOCK POT. ADD RABBIT; COOK FOR 30 MINUTES. DRAIN THOROUGHLY. COOL. 3. COMBINE 4 GAL WATER AND 1 CUP VINEGAR. 4. PLACE AN EQUAL AMOUNT OF RABBIT IN EACH ROASTING PAN (2-18 BY 24 INCHES). POUR SUFFICIENT MARINADE TO COMPLETELY COVER RABBIT. COVER PANS; REFRIGERATE 4 HOURS. DRAIN THOROUGHLY. 5. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER. AND GARLIC POWDER; SHAKE OFF EXCESS. 6. RECONSTITUTE MILK; ADD EGGS. 7. DIP EACH PIECE IN MILK AND EGG MIXTURE; DRAIN. 8. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS. 9. FRY 2 TO 3 MINUTES OR UNTIL DONE. 10. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. Recipe Number: L11801 SERVING SIZE: 1 TO 2 PIE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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