"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Rabbit Nuggets Recipe

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This recipe for Fried Rabbit Nuggets, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Sypesteyn
Added: Thursday, June 12, 2008


2 rabbits
2 egg yolks, beaten
3 cups milk
1 1/4 cups flour
1 tsp fresh rosemary
1 tsp salt
1/2 cup cooking oil
1 lemon
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary or 1/2 tsp dried
1/4 tsp ground black pepper

Debone rabbits and place in marinade overnight or for several hours in refrigerator.

Combine egg yolks and 1 cup milk. Gradually add 1 cup flour, seasoned with crushed fresh rosemary, salt and pepper and beat until a batter is formed. Dip rabbit in batter and fry until golden brown (about 15 minutes). Reduce heat and continue cooking for 30 minutes, turning frequently. Cut into bite-size pieces and serve with your favorite sauce (barbecue or Remoulade are nice).

Personal Notes:
Personal Notes:
Note: You may substitute milk with buttermilk and flour with breadcrumbs, if you like. Serve as entree with country gravy or as appetizer bites with Remoulade or barbecue sauce on the side.




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