Buttermilk Fried Rabbit Food
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
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
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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- Soak the rabbit overnight in the buttermilk with the onions, garlic, herbs, paprika, and cayenne pepper.
- Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a large bowl, mix the flour with the garlic and onion powder and cayenne, as well as a dash of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (the oil should not be smoking).
- Place the rabbit pieces in the bag with flour and shake until thoroughly coated. Do this in small batches; the rabbit pieces should not be crowded in the pan.
- Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then turn over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so hot that it burns.
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