Home › Poultry and Game › Panned Rabbit

Panned Rabbit

Little grated nutmeg Salt and pepper 1 tablespoon chopped parsley 1/4 cup fine bread crumbs Divide the rabbit at the joints and stew until tender. Butter a pan and lay the pieces over the bottom. Beat the eggs; mix with the other ingredients and spread over the rabbit. Set in a hot oven and bake until brown.