Rabbit Pojarski

• 1 pound lean rabbit meat
• 1 1/4 cups fine fresh bread crumbs
• 18 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Freshly ground pepper to taste
• 18 teaspoon Tabasco sauce
• 2 tablespoons corn, peanut or vegetable oil
• 4 tablespoons butter
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped parsley

1. Cut away and discard all traces of membrane, gristle or bone from the rabbit meat.
2. Cut the meat into 1-inch cubes.
3. Put the cubes into the container of a food processor or electric blender and blend until finely ground.
4. Put the meat into a mixing bowl and add 3/4 cup of the bread crumbs and the nutmeg, salt, pepper and Tabasco sauce.
5. Divide the mixture into four equal portions.
6. Scatter the remaining bread crumbs on a flat surface.
7. Shape the meat into four flat rounds, each about 3/4 inch thick.
8. Coat the rounds all over, bottom, top and sides with bread crumbs.
9. Pat with the fingers to make the crumbs adhere.
10. Heat the oil and 1 tablespoon of the butter in a skillet large enough to hold rounds in one layer.
11. Cook about 5 minutes until nicely browned on one side.
12. Turn and cook the rounds about 7 minutes longer.
13. Transfer the pieces to a warm serving dish.
14. Pour off the fat from the skillet and wipe the skillet with paper toweling.
15. Put the remaining 3 tablespoons of butter in the skillet and when it is hot but not browned add the lemon juice.
16. Pour this over the rounds.
17. Sprinkle with parsley and serve.

rabbit meat, bread crumbs, nutmeg, salt, freshly ground pepper, tabasco sauce, corn, butter, freshly squeezed lemon juice, parsley

Taken from cooking.nytimes.com/recipes/265 (may not work)