Charles' Pan Fried Rabbit
Serves: 5
From Millie Galliher When everyone else was having fried chicken every Sunday, Charles Galliher raised rabbits. We had fried rabbit every Sunday. This is his recipe.
2-3 pounds rabbits
About 1 cup flour
1/2 to 1 tablespoon salt
1/2 to 1 teaspoon freshly ground pepper
1 teaspoon garlic powder
4 tablespoons butter or margarine
1/4 cups vegetable oil
Light Dijon Mustard Sauce
Rinse and pat rabbit pieces dry. Mix flour, salt, pepper and garlic powder together. Dredge rabbit in seasoned flour. Shake off excess flour. Saute in the butter and oil until lightly browned and tender, but not dry. (About 20 minutes on each side.) Remove to a meat platter and keep warm.
Pour Dijon Mustard Sauce over the meat. Serve warm.
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