Fried Rabbit in Breadcrumbs
INGREDIENTS:
7 1/2 c WATER; WARM
4 1/2 ga WATER; HOT
50 lb RABBIT FZ
12 EGGS SHELL
1 1/3 c MILK; DRY NON-FAT L HEAT
1 1/2 ts GARLIC DEHY GRA
4 lb BREAD SNDWICH 22OZ #51
3 lb FLOUR GEN PURPOSE 10LB
1 2/3 tb PEPPER BLACK 1 LB CN
3 oz SALT TABLE 5LB
4 1/3 tb SALT TABLE 5LB
7 1/2 c WATER; WARM
4 1/2 ga WATER; HOT
50 lb RABBIT FZ
12 EGGS SHELL
1 1/3 c MILK; DRY NON-FAT L HEAT
1 1/2 ts GARLIC DEHY GRA
4 lb BREAD SNDWICH 22OZ #51
3 lb FLOUR GEN PURPOSE 10LB
1 2/3 tb PEPPER BLACK 1 LB CN
3 oz SALT TABLE 5LB
4 1/3 tb SALT TABLE 5LB
TEMPERATURE: 350 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. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC POWDER; SHAKE OFF EXCESS.
4. RECONSTITUTE MILK; ADD EGGS.
5. DIP EACH PIECE IN MILK AND EGG MIXTURE. DRAIN.
6. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS.
7. FRY 2-3 MINUTES OR UNTIL DONE.
8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
Recipe Number: L11800
SERVING SIZE: 2 PIECES (
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. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC POWDER; SHAKE OFF EXCESS.
4. RECONSTITUTE MILK; ADD EGGS.
5. DIP EACH PIECE IN MILK AND EGG MIXTURE. DRAIN.
6. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS.
7. FRY 2-3 MINUTES OR UNTIL DONE.
8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
Recipe Number: L11800
SERVING SIZE: 2 PIECES (