Thursday, December 10, 2015

Rabbit Recipe

Yesterday, I shared our deer season and mentioned that deer is not the only wild meat we like to eat.  Warren and the older boys went for a partridge walk yesterday and came home with a rabbit.  Honestly, it's not my favorite, but it will help feed the troops.  Recently, I made pheasant and venison tenderloin and prepared it a new way.  First, I dredge it in seasoned flour, then pan fry (hot and quick).  The meat stays so moist so Warren decided to prepare rabbit in a similar way.

This morning after making our morning eggs, he dipped the 4 leg quarters and 2 backstraps in milk and then dredged in House Autry Chicken Fry.

 Then he fried the pieces in vegetable oil until brown and crispy on the outside.

At this point the inside is still raw, so he placed them in the crock-pot with 1/4 inch of water.  Turned it to low and ..........I'll give you an update after supper.  We're all looking forward to this with some venison steak, fried mashed potatoes, and a big salad.

Now doesn't that look good?  And to think, it's rabbit!