3 T. minced fresh parsley, divided
Salt and pepper
2 cups breadcrumbs
3/4 cup grated Romano cheese
1/2 tsp. paprika
1 1/2 to 2 lbs. boneless rabbit filets
2 T. vegetable oil
1/4 to 1/2 cup water
Beat together eggs, 1 tablespoon of the parsley, and salt and pepper to taste. In another dish, combine breadcrumbs, Romano cheese, 1 teaspoon salt, 1/2 teaspoon pepper and the paprika; mix well. Dip rabbit filets in egg mixture, then into crumb mixture, coating both sides. Heat oil in skillet. Add rabbit filets and brown for 3 to 4 minutes on each side. Transfer browned filets to baking dish or casserole in single layer; add water around filets. Cover dish with foil. Bake at 350° F for about 1 1/2 hours, or until tender.
Note: You may also drizzle a small amount of butter, melted with garlic or your favorite seasoning, over the filets just prior to baking. For convenience, filets can be breaded and refrigerated as much as a day ahead; you may also bread, brown, cool and freeze the filets for baking at another time. We have used this recipe for our wild game dinners since 1987. This recipe is also good with deer filets.
Thomas J. Madeline
Fountain Inn, SC