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Rabbit is available at supermarkets these days if you don't hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Preheat oven to 325°F
- Place butter in an uncovered roasting pan and place in oven to melt.
- Sprinkle meat with salt and pepper; roll in flour, then beaten eggs, then cracker crumbs.
- Place meat in roaster and add onion and bay leaf.
- Bake for 1 1/2 to 2 hours or until tender, basting frequently.
This was fantastic! I used homegrown domestic rabbit, 4 legs and 6 forelegs. Kids really liked it. Nice and crunchy with tender meat. Cooked 1.5 hrs.