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Wild Rabbit Stroganof


2-3 rabbits
choice marinade (something to take out the game taste, ex. Italian)
2 eggs
2 cups milk
3 cups- bread or cracker crumbs (ground into dust)
Can cream of mushroom
2-3 table spoons sour cream
1/2-1 cup cream/milk
2 tsp garlic powder
egg noodles or rice

Quarter the rabbits, marinade overnight in acetic marinade (Italian Dressing),
the vinegar draws out the blood and therefore the wild taste. Make an egg
wash with your 2 eggs and 2 cups of milk, dip the quarters and back straps into wash, then into bread crumbs, I like to use crushed season crotons, brown in skillet with butter on high heat, don't worry about them getting done just brown.

In a separate dish combine the soup and cream then cover the rabbits in a deep skillet. Cover and cook on low heat for 20-30 min. Add salt, pepper, garlic powder to taste. Serve over rice or egg noodles, top with sour cream. SO GOOD!

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