Frank's Recipes! Fried Marinated Rabbit for 100

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Fried Marinated Rabbit for 100

Servings: 100 Portions (2 Pans)
Portions: 1 to 2 Pieces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Deep Fat; 300 degrees F. Oven

50 lb. rabbit, ready-to-cook, cut-up
4 gallon water
1 cup vinegar
5 tablespoon (3 oz) salt
3 1/4 quart (3 lb) flour, wheat, pastry, sifted
9 tablespoon (6 oz) salt
1 1/2 tablespoon pepper, black
2 tablespoon garlic salt
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water, warm
2 1/2 cups (12 eggs) eggs, whole, beaten
1 gallon (4 lb) bread crumbs, dry
2 cups water

Clean rabbit pieces thoroughly. Combine 4 gallon water, 1 cup vinegar, and 5 tablespoon salt.
Place rabbit equally in roasting pans, and pour sufficient marinade over each pan to
completely submerge rabbit. Cover pans and store in refrigerator for 4 hours. Drain
thoroughly.

Add salt, pepper and garlic salt to flour. Dredge each piece lightly in seasoned flour;
shake off excess. Reconstitute milk and warm water; add eggs. Dip each piece in milk and
egg mixture; drain. Dredge each piece in crumbs; shake off excess. Fry 6 to 8 minutes.
Place an equal quantity of rabbit in each pan. Add 1 cup of water to each pan. Cover
pans. Bake 50 minutes or until done.

NOTE:
2 quart other types of milk may be substituted for nonfat dry milk and 7 1/2 cups warm
water.