Rabbit Pojarski

Name: Rabbit Pojarski
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound lean rabbit meat; 1 1/4 cups fine fresh bread crumbs; 1/8 teaspoon freshly grated nutmeg; Salt to taste, if desired; Freshly ground pepper to taste; 1/8 teaspoon Tabasco sauce; 2 tablespoons corn, peanut or vegetable oil; 4 tablespoons butter; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon finely chopped parsley

By Craig Claiborne

Total Time: About 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOR AMERICAN TABLES, A RUN ON RABBIT

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Ingredients

Yield:4 servings

1pound lean rabbit meat
1¼cups fine fresh bread crumbs
⅛teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
⅛teaspoon Tabasco sauce
2tablespoons corn, peanut or vegetable oil
4tablespoons butter
1tablespoon freshly squeezed lemon juice
1tablespoon finely chopped parsley

Ingredient Substitution Guide

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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.