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
GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
- Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams
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
GRILLED GARLIC RABBIT
Rabbit and garlic-a very different take on your classic grilling option. Always a great conversation starter, these bunnies will make your mouth water! We use rabbits that were hunted in the great Southwest desert during rabbit season. However, a lot of local stores sell rabbit as well. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time.
Provided by Arizona Desert Flower
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 2h30m
Yield 4
Number Of Ingredients 2
Steps:
- Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
- Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 539.6 calories, Carbohydrate 12 g, Cholesterol 174.7 mg, Fat 25.1 g, Protein 61.9 g, SaturatedFat 5.1 g, Sodium 100.1 mg
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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.
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