Combine the rabbit, lemon juice and water to cover in a pan and boil for 10 minutes. Drain, pat dry and sprinkle the rabbit with salt, pepper and oregano. Beat the eggs and milk in a bowl. Coat the meat with floor, then dip into the egg mixture, then roll in the bread crumbs. Heat 1/2 inch oil in a large heavy skillet. Brown the rabbit on all sides. Reduce the heat. Cover and cook for about 20 minutes or until rabbit is tender. Makes 6 servings.
Ingredients:
2 rabbits, cut into serving pieces
Juice of 1 lemon
Salt and pepeer to taste
1/4 teaspoon oregano
2 eggs
2 tablespoons milk
1/2 cup flour
1/2 cup bread crumbs
Peanut oil for frying
