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Tasty Rabbit Backstraps
Sent in by Lloyd Barnhart.
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~ rabbit backstraps, cottontail or snowshoe hares
~ lots of butter
~ salt
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Carefully remove the backstraps off your rabbits like you would from a deer. Remove the “silver skin” from them. Wash and dry.
Melt enough butter in a skillet to around 1/16” deep over medium-high heat.
Carefully add the rabbit and fry until golden brown on all sides. Be careful not to overcook.
Remove and drain on paper towels.
Salt to taste and enjoy!
“You can use the meat from the hindquarters too. Fillet the meat off the bone. Score the meat then pound like hell and fry like the backstraps”. - Lloyd
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