Fried Rabbit With Gravy Food

FRIED RABBIT WITH GRAVY RECIPE

Steps:

• Place 1/4 cup flour in a gallon plastic bag; salt and pepper to taste. Shake rabbit pieces in the flour to coat.
• In a large skillet or chicken cooker, using cooking oil, brown the rabbit pieces at medium-high heat on both sides. Remove from the skillet and set aside.
• In the same skillet cook the onion until it starts to brown; drain any excess oil if needed.
• Mix in the beef broth scraping the bottom of the pan to incorporate any bits and pieces of meat into the mixture.
• Add the rabbit back into the skillet, and simmer covered until done. (165F. or to the desired doneness)
• While rabbit is cooking mix 1 tablespoon of flour with 3 tablespoons of cold water.
• When the rabbit is done, remove the rabbit to a serving platter; mix the flour-water mixture into the juices in the skillet to form the gravy.
• Serve the rabbit with gravy spooned over the top.

FRIED RABBIT (HEARTY CHICKEN STYLE)

Steps:

• 1. In a large skillet or pan, fry up the bacon to use the grease for cooking...save the bacon for other meals once cooked.
• 2. while the bacon is frying, mix the 1/3 cup flour, 1/2 tsp salt, 1/8 tsp cayenne pepper and 1/8 tsp black pepper into large zip-lock bag
• 3. add rabbit pieces to bag and shake to coat...allow the pieces to sit out at room temp for 30 minutes and dry...also, once coated, lay in dish or pan and reapply shake mix as needed for a good coat
• 4. Add the coated pieces to the fry pan with bacon grease and brown on all sides over medium high heat
• 5. sprinkle a generous amount of paprika on the pieces in the pan...do not be shy on the paprika!
• 6. reduce heat and cover tightly. Cook over low heat until tender about 20-25 minutes, turning pieces once half way through
• 7. When you turn the pieces in the pan, reapply another generous sprinkly of Paprika! Do not be shy!
• 8. After 20-25 minutes, remove pan cover and cook another 5 minutes
• 9. Remove pieces and place on paper towell to dry
• 10. For gravey, blend in 3 tbsp's of flour into the pan grease and add the broth (be sure to remove any large crisps from the rabbit that may be in the grease) and cook over medium heat, stirring constantly until thick and bubbly. Add salt, pepper and brown bouquet in the sauce/gravey to taste
• 11. Serve the rabbit, with gravey...we like it over rice with lots of gravey!!! Add biscuits and veggies and you are set.

FRIED RABBIT AND GRAVY

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

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.

RICK'S FRIED RABBIT

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.

CRISP-FRIED RABBIT WITH HERB MAYONNAISE

Steps:

• Heat oven to 160C/140C fan/gas 3 and have ready a large baking tray with a wire rack placed over it. Heat the oil in a large, deep saucepan (or use a deep-fat fryer) until the oil reaches 140C. Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another, and beat the eggs in a bowl.
• Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Drain off, then coat in the crumbs. Repeat with a couple more pieces. Lower into the fat and fry for about 12 mins for larger pieces, 9 mins for smaller, until deep golden and cooked through. Don't overcrowd the pan as this can cause the temperature of the oil to drop. Lift out with a slotted spoon and drain on the rack in the oven while you do the next batch. Never leave the pan unattended.
• To make the herb mayonnaise, put everything except the mayo and lemon juice in a processor and pulse until chopped. Stir in the mayo and juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.