RICK'S FRIED RABBIT
My dad is an avid hunter, and here is his recipe for fried rabbit. It's delicious! Tastes like chicken, only better :) You can use this recipe for any wild game such as squirrel, pheasant, quail, partridge etc. Great for frogs legs too LOL
Provided by Lindas Busy Kitchen
Categories Rabbit
Time 55m
Yield 1-2 depending on appetite
Number Of Ingredients 6
Steps:
- Cut up rabbit into pieces.
- In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil.
- Add rabbit, and parboil for 1/2 hours Drain, and let cool.
- Beat eggs in a bowl.
- Put flour on a plate, and mix with salt and pepper.
- Dip rabbit pieces, one at a time, into egg, and then flour mixture.
- Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
- When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
- When first side is golden, flip over to the other side. Cook until golden brown and crispy.
- Drain each piece on a paper towel, to soak up grease.
- Serve hot, with your favorite side dish.
Nutrition Facts : Calories 1131.8, Fat 17.4, SaturatedFat 5, Cholesterol 634.5, Sodium 15330.9, Carbohydrate 192.3, Fiber 6.9, Sugar 1.8, Protein 44.8
FRIED RABBIT AND GRAVY
Make and share this Fried Rabbit and Gravy recipe from Food.com.
Provided by Iowahorse
Categories Rabbit
Time 1h
Yield 2 rabbits
Number Of Ingredients 10
Steps:
- Wash rabbit and thoroughly disjoint.
- Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt.
- Beat until smooth.
- Heat lard in a frying pan to 360 degrees.
- Dip rabbit in batter and fry in lard, 7 minutes on each side.
- Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes.
- Remove rabbit and drain on brown paper.
- Pour off all but 2 teaspoons of lard in pan.
- Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan.
- When smooth, gradually stir in milk.
- Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes.
- Add a little more milk if gravy seems too thick.
- Remove from heat, add pepper, then salt to taste.
- Serve with rabbit.
FRIED RABBIT
Domestic rabbit (already cleaned and dressed) is frequently available in the frozen meats section of the supermarket for those of us that do not hunt our own meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Rabbit
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash dressed rabbit with water and cut into serving pieces.
- Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
- Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
- Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
- Place on a heated serving platter.
- To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
- Bring to a boil, stirring constantly, and season with salt and pepper.
- Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.
Nutrition Facts : Calories 653.5, Fat 34.8, SaturatedFat 17, Cholesterol 257.4, Sodium 638, Carbohydrate 25.8, Fiber 0.7, Sugar 0.1, Protein 56.1
FRIED RABBIT BUFFALO-STYLE
Provided by Craig Claiborne
Categories sauces and gravies, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 15
Steps:
- For the blue cheese dressing: Combine all the ingredients in a mixing bowl. Chill until ready to serve. Yield: about 2 1/2 cups.
- Cook the rabbit and while it is still piping hot, put the browned pieces in a mixing bowl.
- Melt the butter in a saucepan and add the hot sauce and vinegar. Pour the sauce over the rabbit pieces and toss to coat all pieces. Serve with celery sticks and blue cheese dressing.
DEEP-FRIED RABBIT
Provided by Craig Claiborne
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the rabbit pieces in a mixing bowl and add the milk, salt, 1 teaspoon of the pepper and Tabasco. Refrigerate until ready to cook.
- Drain the rabbit pieces but do not pat dry. Put the flour and the remaining 2 teaspoons of pepper in a brown paper bag and add the rabbit pieces. Shake well to coat thoroughly. Shake each piece to remove excess flour.
- Heat the oil in skillet or deep-fryer to 375 degrees. Add the rabbit pieces, one at a time, to the oil. Cook until the pieces are crisp and well-browned. Drain.
Nutrition Facts : @context http, Calories 1082, UnsaturatedFat 57 grams, Carbohydrate 53 grams, Fat 72 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 4 grams, TransFat 0 grams
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