KENTUCKY FRIED RABBIT (BUTTERMILK MARINATED)
Had never had rabbit before, but after watching my cooking shows and seeing them use rabbit a lot I thought I would give it a try. Decided to fry it and wow was I missing out all these years. Simply delicious.
Provided by Melissa Turner
Categories Wild Game
Time 8h45m
Number Of Ingredients 14
Steps:
- 1. Place the rabbit in a zip-lock bag with the buttermilk, onion, garlic (minced), oregano, thyme, rosemary, paprika, and 1 tsp of cayenne. Marinate overnight in fridge.
- 2. In another zip-lock bag mix the flour, garlic powder, onion powder, 2 tsp cayenne pepper, and season well with salt and pepper. Heat 2-3 cups of oil in a large skillet over medium heat.
- 3. Drain the rabbit from the buttermilk. Toss pieces into the flour mixture and shake until well coated. Add the rabbit to the skillet and fry for 10 minutes until golden brown on each side. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns. When done place on wire rack to drain excess oil.
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
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
PAN-FRIED RABBIT
I received this recipe from my husband's Maw and it is absolutely delicious! Just make sure you don't over cook the rabbit - it will be tough.
Provided by Crystal Smith
Categories Wild Game
Number Of Ingredients 4
Steps:
- 1. If rabbit meat is not fresh (has been previously frozen and thawed), boil for 20 minutes. Drain and pat dry.
- 2. Season with salt and pepper. Dredge with flour.
- 3. Heat oil in skillet on medium. Make sure oil is deep enough to cover rabbit halfway .
- 4. Cover skillet and fry slowly on each side to let brown and juices run clear.
- 5. Remove from oil and place on plate lined with paper towels to let drain.
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.
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FRIED RABBIT RECIPE - BUTTERMILK FRIED RABBIT RECIPE
From honest-food.net
4.7/5 (33)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.
COUNTRY-FRIED RABBIT | MEATEATER COOK
From themeateater.com
Cuisine AmericanCategory MainServings 4
- Set a deep fryer to 350 degrees. Prepare stations for breading the meat, frying the meat, and cooling the meat.
- In a large bowl, combine flour, salt, pepper, paprika, cayenne, and garlic. Whisk together until fully incorporated. In a separate bowl, whisk together buttermilk and egg.
- Remove the meat from the buttermilk that it was soaking in. Dust the meat in dry mixture, giving it a light, even coat. Then dip the meat in the wet mixture until it’s fully submerged. After that, place it back in the dry mixture and bury it. Firmly press the flour onto the meat.
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