RABBIT POJARSKI
Provided by Craig Claiborne
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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 3/4 cup of the bread crumbs and the nutmeg, salt, pepper and Tabasco sauce.
- 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 3/4 inch thick. Coat the rounds all over, bottom, top and sides with bread crumbs. Pat with the fingers to make the crumbs adhere.
- 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.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 1 gram
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