Fried Rabbit Hearty Chicken Style Recipes

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.

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:

• 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.

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:

• 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.