Bunny Parmesan Bites

[3 to be 4]

Take a rock, beat a bunny to death with it, skin it, dip it in egg, roll in a pan of bread crumbs, chop into 114 even pieces, place in a medium baking dish on center oven rack, bake for 20 minutes at 400 degrees or to desired crispiness. sprinkle cheese on top.
serve with spaghetti sauce for dipping.

[Lyn]

You have to be joking

[floodcitygirl]

No...I'm thinking his Mother abandoned him at birth!!! (lol)

[lamberts-lost-tooth]

Originally Posted by 3 to be 4

Take a rock, beat a bunny to death with it, skin it, dip it in egg, roll in a pan of bread crumbs, chop into 114 even pieces, place in a medium baking dish on center oven rack, bake for 20 minutes at 400 degrees or to desired crispiness. sprinkle cheese on top.
serve with spaghetti sauce for dipping.

I couldnt cut the rock at all..much less in 114 even pieces....could you send me a diagram?

[3 to be 4]

no, no , no that would be like leaving the bag in the turkey. all you out there. DONT COOK THE ROCK! just use it to bash the bunnies skull in!

[lamberts-lost-tooth]

Originally Posted by 3 to be 4

no, no , no that would be like leaving the bag in the turkey. all you out there. DONT COOK THE ROCK! just use it to bash the bunnies skull in!

*Note to myself*...."dont cook the rock"...Got it.... my bad

[83-Steelers-43]

Actually, this isn't too far off from a good Italian recipe. Minus the rock and bashing of the skull....lol.

This is from the Abruzzo region.

A rabbit weighing about 3 pounds (1.5 k), dressed, skinned, beheaded, and chopped into pieces

For the Marinade:
Dry white wine
2 sprigs of fresh rosemary
Salt and pepper

For the Cooking:
Thin slices of cured lard or pancetta
Bay leaves
Mild sausage, cut into rounds
Skewers

Set the rabbit pieces to marinate the night before in wine to cover, seasoning them with the rosemary and a little salt and pepper. The next day drain the pieces well, wrap them in slices of lard or pancetta, and skewer them, separating the pieces of rabbit with bay leaves and rounds of sausage.

Normally I like to make a cup up of virgin olive oil, garlic and basil in order to baste the pieces of meat while cooking. Thumper is a dry meat to begin with.

[3 to be 4]

Originally Posted by 83-Steelers-43

Actually, this isn't too far off from a good Italian recipe. Minus the rock and bashing of the skull....lol.

This is from the Abruzzo region.

A rabbit weighing about 3 pounds (1.5 k), dressed, skinned, beheaded, and chopped into pieces

For the Marinade:
Dry white wine
2 sprigs of fresh rosemary
Salt and pepper

For the Cooking:
Thin slices of cured lard or pancetta
Bay leaves
Mild sausage, cut into rounds
Skewers

Set the rabbit pieces to marinate the night before in wine to cover, seasoning them with the rosemary and a little salt and pepper. The next day drain the pieces well, wrap them in slices of lard or pancetta, and skewer them, separating the pieces of rabbit with bay leaves and rounds of sausage.

Normally I like to make a cup up of virgin olive oil, garlic and basil in order to baste the pieces of meat while cooking. Thumper is a dry meat to begin with.

ok, im having touble with this recipe. im trying to dress him, but the little bastard wont hold still when i try to put the pants on.

[tony hipchest]

is this best with cottontail or jackrabbit? (or perhaps the neighbors pet?)

[HometownGal]

Originally Posted by 3 to be 4

Take a rock, beat a bunny to death with it, skin it, dip it in egg, roll in a pan of bread crumbs, chop into 114 even pieces, place in a medium baking dish on center oven rack, bake for 20 minutes at 400 degrees or to desired crispiness. sprinkle cheese on top.
serve with spaghetti sauce for dipping.

You know, 3 to be 4, you missed your calling. I'm sure there is an opening somewhere in a local Chinese restaurant for you. Chinee are cheap, but they love you loooooong time.