This recipe makes use of bunny bellies (or tenderized rabbit meat). Ideally serve this with spaghetti and tomato sauce. Preparation time: 30 minutes, Cooking time, 7 minutes. Serves 4.
450 g rabbit loin and hind leg meat 1 pound
or rabbit belly flaps
230 mL all-purpose flour 1 cup
5 mL salt 1 tsp
2 eggs 2
30 mL water 2 tbsp
240 mL cracker crumbs 1 cup
120 mL grated Parmesan cheese 1/2 cup
5 mL ground sage 1 tsp
1 zest of one lemon, grated finely 1
When cutting up a fryer rabbit, reserve the belly flaps in the freezer until you have enough of them for a meal. These bunny bellies require still require pounding to tenderize (because the meat fibres lay the wrong way) but are otherwise perfect for Scallopini.
If no bunny bellies are available, tenderize the loin and hind leg meat pieces by pounding with a meat tenderizer until they are 6 mm (1/4 inch) thick.
Next, prepare three bowls: 1. In the first bowl, mix the flour and the salt. 2. In the second bowl, lightly beat the eggs with the water. 3. In the third bowl, combine cracker crumbs, parmesan, sage and lemon zest.
Coat the meat thoroughly in each bowl, starting with the first, then second, then third bowls. Fry coated pieces in a hot skillet, using oil or shortening for about 3 minutes on each side or until golden brown.
From: Ottawa Valley Meat Rabbit Producer's Association.
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