Rabbit Fondue Recipe
Ingredients
| 4 pounds rabbit, cut-up ready to cook, then boned and cut into nuggets 1 1/2 inch square | ||
| Seasoned instant meat tenderizer | ||
| Vegetable oil | 2 Cup (16 tbs) | |
Directions
Prepare all surfaces of the meat, one side at a time, as follows: Thoroughly moisten surface of the meat with water.
Sprinkle instant meat tenderizer evenly over entire surface of the meat.
Use no salt.
To ensure penetration and retain meat juices, pierce the meat deeply and thoroughly with a kitchen fork.
Meat is ready for cooking immediately.
Place meat in bowl or on individual plates (allow about 7 ounces per person).
Have about 2 cups hot oil in fondue cooker in center of table.
Each person spears a cube of rabbit with his fork and dips it in the hot oil, leaving fork in meat as a handle.
When meat is cooked to taste, about 5 to 7 minutes, (must be cooked well done) remove fork from oil and dip into sauce.
Sprinkle instant meat tenderizer evenly over entire surface of the meat.
Use no salt.
To ensure penetration and retain meat juices, pierce the meat deeply and thoroughly with a kitchen fork.
Meat is ready for cooking immediately.
Place meat in bowl or on individual plates (allow about 7 ounces per person).
Have about 2 cups hot oil in fondue cooker in center of table.
Each person spears a cube of rabbit with his fork and dips it in the hot oil, leaving fork in meat as a handle.
When meat is cooked to taste, about 5 to 7 minutes, (must be cooked well done) remove fork from oil and dip into sauce.
Chef
