Ricks Fried Rabbit Recipes

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.

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.

Steps:

• Get a bowl and put in your flour, fennel seeds and chili powered. Then put your milk into another bowl.
• Dip the meat in the milk and roll it in the flour mix. Make sure you push all the meat into the flour and get it nice and covered. Then bury the meat in the flour and leave in the fridge for 8 hours to let it soak inches
• Using a medium hot pan filled with oil, lay you rabbit chunks in and cook for about 10 mins each side untill they are brown.
• Place the meat onto pieces of kitchen paper to let the oil drain. Once dry, dish up with your sliced chillies onto and enjoy!
• Head to how-to-hunt-rabbit.com to see more rabbit recipes.

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.

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.