Temperature: 325 F. Deep Fat

1. Clean Rabbit Pieces Thoroughly.

2. Place Water And Salt In A Steam Jacketed Kettle Or Stock Pot. Add Rabbit;

Cook For 30 Minutes. Drain Thoroughly. Cool.

3. Combine 4 Gal Water And 1 Cup Vinegar.

4. Place An Equal Amount Of Rabbit In Each Roasting Pan (2-18 By 24 Inches).

Pour Sufficient Marinade To Completely Cover Rabbit. Cover Pans; Refrigerate

4 Hours. Drain Thoroughly.

5. Dredge Each Piece Lightly In Mixture Of Flour, Salt, Pepper. And Garlic Powder; Shake Off Excess.

6. Reconstitute Milk; Add Eggs.

7. Dip Each Piece In Milk And Egg Mixture; Drain.

8. Dredge Each Piece In Crumbs; Shake Off Excess.

9. Fry 2 To 3 Minutes Or Until Done.

10. Drain Well In Basket Or On Absorbent Paper.