SOUTHERN-FRIED RABBIT
Domesticated rabbit has tender white flesh and a mild taste. Cook slowly and keep it moist or it will become tough.

Yield: 4 to 6 servings
1 fresh rabbit (about 3 lb/1.5 kg) 1
1 chili pepper 1
vegetable oil or lard for deep-frying
3 eggs 3
1/2tsp each salt and pepper 2 mL
1/2 cup all-purpose flour 125 mL
1/2cup evaporated milk or whipping (35%) cream 125 mL
2 cups dry bread crumbs 500 mL


Remove insides of rabbit and trim off fat. Cut off head; discard. Cut legs from body; cut body in half crosswise, then cut lengthwise along each half. Place legs and other pieces in large pot of boiling salted water. Cut 1/4 inch (1 cm) tip off chili pepper and add tip to pot; reserve remaining chili pepper for another use. Boil for about 15 minutes or until rabbit is tender. Drain and let cool.

In large deep skillet, heat vegetable oil for deep-frying.

Meanwhile, in bowl, lightly whisk together eggs, salt and pepper; gradually whisk in flour and evaporated milk. Spread breads crumbs in separate shallow bowl.

One at a time, dip cooled rabbit pieces into egg mixture, then into bread crumbs, turning to coat well. Gently place a few pieces in hot oil; deep-fry, turning once, just until browned. Transfer to paper towel-lined plate to drain slightly. Repeat with remaining pieces, working in batches. Discard any excess egg mixture and crumbs.

SWEET POTATO PIE

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