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Quick & Easy Wild Rabbit
Thanks to Lois Felmlee for this recipe.


~ 1 -2 rabbits, cut into pieces
~ 3 - 4 tbsp butter
~ flour
~ seasoning salt

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 donít see blood.

Serve and enjoy.

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