MMM... RABBIT MEAT

Ok, maybe this is in bad taste for this time of year, but it cracks me up too much not to post it.

Instead of serving the traditional ham for Easter dinner, why not serve rabbit? Sure it might scar the kids a bit, but hey it’s the other white meat and according to this old matchbook cover it’s also tender and nutritious!


This matchbook is just too funny! I like how the happy rabbit is presenting a big plate of meat from his own kind. What is he, some kind of evil cottontail cannibal? Hey, who cares if he’s cooking up his own species, as long as he serves it hot and juicy.



Inside the matchbook is a recipe for Golden Brown Fried Rabbit. In case you want to serve this for the Sunday feast, here’s the recipe.

Golden Brown Fried Rabbit
1 3/4 to 2 lb dressed rabbit
1 1/2 teaspoons of salt
1/8 teaspoon of pepper
1 slightly beaten egg
2 tablespoons water
1 cup fine, dry bread crumbs

Wash and wipe rabbit with damp cloth. Cut into 6 pieces for serving. Add salt and pepper to beaten egg. Dip rabbit pieces into egg mixture, then roll in crumbs. Brown in 1/4 inch hot fat. Then reduce heat, cover and cook slowly 30 minutes longer, or until tender. Serves 3 to 4. Serve on a bed of boiled rice with brown gravy. (Serve it on a silver tray surrounded by brightly colored Easter eggs) I added the last part.