Deep-Fried Rabbit

• 1 2-pound rabbit, dressed weight, cut into serving pieces
• 1 1/4 cups milk
• Salt to taste, if desired
• 3 teaspoons freshly ground pepper
• 1/4 teaspoon Tabasco sauce
• 2 cups flour
• 8 cups corn, peanut or vegetable oil

1. Put the rabbit pieces in a mixing bowl and add the milk, salt, 1 teaspoon of the pepper and Tabasco.
2. Refrigerate until ready to cook.
3. Drain the rabbit pieces but do not pat dry.
4. Put the flour and the remaining 2 teaspoons of pepper in a brown paper bag and add the rabbit pieces.
5. Shake well to coat thoroughly.
6. Shake each piece to remove excess flour.
7. Heat the oil in skillet or deep-fryer to 375 degrees.
8. Add the rabbit pieces, one at a time, to the oil.
9. Cook until the pieces are crisp and well-browned.
10. Drain.

rabbit, milk, salt, freshly ground pepper, tabasco sauce, flour, corn

Taken from cooking.nytimes.com/recipes/266 (may not work)