Fried marinated rabbit

Yield: 100 Servings

Measure Ingredient
7½ cup WATER; WARM
4 gallons WATER
50 pounds RABBIT FZ
12 EGGS SHELL
1⅓ cup MILK; DRY NON-FAT L HEAT
1½ tablespoon GARLIC DEHY GRA
4 pounds BREAD SNDWICH 22OZ #51
3 pounds FLOUR GEN PURPOSE 10LB
1⅔ tablespoon PEPPER BLACK 1 LB CN
1 cup VINEGAR CIDER
4⅓ tablespoon SALT TABLE 5LB
4⅓ tablespoon SALT TABLE 5LB
4 HOURS. DRAIN THOROUGHLY.

TEMPERATURE: 325 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. COMBINE 4 GAL WATER AND 1 CUP VINEGAR.

4. PLACE AN EQUAL AMOUNT OF RABBIT IN EACH ROASTING PAN (2-18 BY 24 INCHES).

POUR SUFFICIENT MARINADE TO COMPLETELY COVER RABBIT. COVER PANS; REFRIGERATE

5. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER. AND GARLIC POWDER; SHAKE OFF EXCESS.

6. RECONSTITUTE MILK; ADD EGGS.

7. DIP EACH PIECE IN MILK AND EGG MIXTURE; DRAIN.

8. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS.

9. FRY 2 TO 3 MINUTES OR UNTIL DONE.

10. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

Recipe Number: L11801

SERVING SIZE: 1 TO 2 PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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