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Ingredients
1 pound lean rabbit meat
1 ¼ cups fine fresh bread crumbs
⅛ teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
⅛ teaspoon Tabasco sauce
2 tablespoons corn, peanut or vegetable oil
4 tablespoons butter
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
6 grams carbs; 95 milligrams cholesterol; 350 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 25 grams fat; 351 milligrams sodium; 24 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away and discard all traces of membrane, gristle or bone from the rabbit meat. Cut the meat into 1-inch cubes. Put the cubes into the container of a food processor or electric blender and blend until finely ground. Put the meat into a mixing bowl and add ¾ cup of the bread crumbs and the nutmeg, salt, pepper and Tabasco sauce.
- Step 2
Divide the mixture into four equal portions. Scatter the remaining bread crumbs on a flat surface. Shape the meat into four flat rounds, each about ¾ inch thick. Coat the rounds all over, bottom, top and sides with bread crumbs. Pat with the fingers to make the crumbs adhere.
- Step 3
Heat the oil and 1 tablespoon of the butter in a skillet large enough to hold rounds in one layer. Cook about 5 minutes until nicely browned on one side. Turn and cook the rounds about 7 minutes longer. Transfer the pieces to a warm serving dish. Pour off the fat from the skillet and wipe the skillet with paper toweling. Put the remaining 3 tablespoons of butter in the skillet and when it is hot but not browned add the lemon juice. Pour this over the rounds. Sprinkle with parsley and serve.
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