Best 3 Fried Rabbit And Gravy Recipes

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.

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.

DEEP-FRIED RABBIT

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.