Combine the flour, baking soda, sugar and seasonings. Add the egg yolk and
enough milk to make a thick batter. Beat the egg white until stiff and fold
in. In a deep fat fryer, heat the oil to 350°F. Dip the rabbit pieces into
the batter, letting the excess drip back into the bowl. Then carefully place
the pieces into the oil, one at a time. Do this slowly to maintain the cooking
temperature of the oil. Cook about 10 minutes, or until the pieces turn a rich
golden-brown on the outside and the juices run clear.
Serve with mashed potatoes and peas.