Fried Rabbit And Gravy Recipes

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.

HUNTER'S RABBIT

Steps:

• Preheat the oven to 350 degrees F.
• To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
• In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

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.

EDNA LEWIS'S SMOTHERED RABBIT

Steps:

• Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
• Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
• Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

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.

HASENPFEFFER

Steps:

• In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

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.