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Quick & Easy Wild Rabbit
Thanks to Lois Felmlee for this recipe.
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~ 1 -2 rabbits, cut into pieces
~ 3 - 4 tbsp butter
~ flour
~ seasoning salt
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Remove all bones and tendons from the rabbit. Rinse well.
Spread the meat onto a cutting board. Cover with plastic wrap and beat with a meat mallet to tenderize and flatten.
Melt the butter in a large skillet.
Dredge the meat pieces in flour then add to the skillet.
Season to taste with seasoning salt.
Cook until lightly browned. Flip and brown other side.
Cover for a few minutes.
Do not overcook! Rabbit is done when you cut into it and don’t see blood.
Serve and enjoy.
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