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
CRISP-FRIED RABBIT WITH HERB MAYONNAISE
Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise
Provided by Jane Hornby
Categories Buffet, Snack, Starter, Supper
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1008 calories, Fat 62 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 57 grams protein, Sodium 3.4 milligram of sodium
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
BASIC FRIED RABBIT OR SQUIRREL
If you enjoy the taste of wild game as I do, and don't want to alter the taste of the meat too much except to put a nice coating on it here it is. Just the basics for the home or the camp.
Provided by Chuck in Killbuck
Categories Rabbit
Time 1h10m
Yield 1 Rabbit or Squirrel
Number Of Ingredients 4
Steps:
- Remove legs from body of dressed rabbit or squirrel.
- Split the body down the back through the breast.
- Cut each half in two crosswise.
- Dip meat pieces in melted butter.
- Roll pieces into crushed corn flakes coating all around.
- Brown meat in hot oil on each side.
- Reduce heat to low and simmer for about 1 hour.
- Note: Some people like to soak the meat in salted water a few hours before cooking.
- If so cover the body with water in a pot and add 3 Tablespoons of salt.
- Then drain, rinse, and pat the body dry before cooking.
- I often do this especially if the animal appears to be old.
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 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
SPICY FRIED RABBIT
Make and share this Spicy Fried Rabbit recipe from Food.com.
Provided by howtohuntrabbit
Categories Rabbit
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249.6, Fat 1.1, SaturatedFat 0.4, Cholesterol 2, Sodium 636.7, Carbohydrate 50.4, Fiber 1.9, Sugar 2.6, Protein 8.2
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FRIED RABBIT RECIPE - BUTTERMILK FRIED RABBIT RECIPE
From honest-food.net
4.7/5 (31)Total Time 4 hrs 25 minsCategory Main CourseCalories 930 per serving
- Mix the buttermilk with the all the spices except the salt and flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 4 hours.
- When you are ready to fry, pour the oil into a large pan -- a big cast iron frying pan is ideal -- to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set the heat to medium-high.
- Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
- Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.
FRIED RABBIT RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (8)Estimated Reading Time 2 mins
- Place rabbit in a medium pot; add 1 Tbsp. salt, next 5 ingredients, and water if needed so that rabbit is completely submerged. Bring liquid to a boil over medium-high heat; immediately reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of the meat registers 135°, about 20 minutes. Let rabbit cool in cooking liquid. Drain rabbit; discard liquid.
- Meanwhile, whisk crème fraîche, Dijon mustard, oregano, rosemary, thyme, and black pepper in a medium bowl. Add rabbit to marinade, turning to coat well. Cover tightly with plastic wrap and chill for 24 hours.
- Lightly toast fennel seeds in a small skillet over medium heat until fragrant, about 30 seconds. Grind in spice mill and transfer to a medium bowl; whisk in remaining 2 tsp. salt and flours.
- Pour oil into a large deep skillet to a depth of 1 inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 325°. Set a wire rack inside a rimmed baking sheet. Working in 2 batches, dredge rabbit in flour mixture, shaking off any excess, and fry, turning once and adjusting heat to maintain a steady temperature, until an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 10 minutes. Transfer rabbit to prepared rack. Sprinkle with red pepper flakes, if using, and let cool for at least 10 minutes before serving. Garnish with chives, if desired.
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