Fried (sauté) Hare or Rabbit:

           Fried (sauté) Hare or Rabbit:

          Method 1:

          1. Cut rabbit in half, or in sections.

2. Roll in a little flour and sauté slowly in fat on all sides. Drain and serve       

Method 2:

         1 hare or rabbit

        1 egg, beaten

           Bread crumbs, fine

           Salt and pepper

       1cup milk or cream

       2 Tbsp.        flour

          1. Clean rabbit; wash, and soak in salt water overnight.

2. Wash rabbit again the next morning, then put into a pot with enough water to cover, 1/4 bay leaf, and the juice of 1/2 lemon; simmer gently until tender

            3. Drain rabbit on paper towelling.

4. When cold, cut into serving pieces, dip into beaten egg, then into bread crumbs, and season with salt and pepper.

 5. Sauté in hot fat until brown on all sides. Remove to warm platter.

6. Brown flour in fat and add milk or cream. Bring to boiling and pour over rabbit.

7. Garnish with sliced lemon and parsley. Allow 1 rabbit per person

            September is the best month for fresh rabbit; by November it begins to have a piny taste.