Best 3 Ricks Fried Rabbit Recipes

If you're looking for a delicious and unique dish to impress your family and friends, Rick's fried rabbit is the perfect choice. This classic Southern recipe combines tender rabbit meat with a flavorful batter and seasonings, creating a crispy and flavorful dish that is sure to be a hit. Whether you're a seasoned cook or a novice in the kitchen, this guide will provide you with all the information you need to create a mouthwatering fried rabbit dish that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

RICK'S FRIED RABBIT

Rick's Fried Rabbit image

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

Ingredients

1 rabbit, cut up
2 tablespoons salt
3 eggs, beaten
2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper

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

FRIED RABBIT

Fried Rabbit image

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

Ingredients

2 young rabbits (approximately 3 pounds each)
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 teaspoon salt
1/2 cup butter
salt and pepper, to taste
currant jelly, for garnish
1 tablespoon parsley, minced

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

FRIED RABBIT BUFFALO-STYLE

Fried Rabbit Buffalo-Style image

Provided by Craig Claiborne

Categories sauces and gravies, main course

Time 15m

Yield 4 - 6 servings

Number Of Ingredients 15

Ingredients

1 two-pound rabbit, dressed weight, deep-fried (see recipe)
4 tablespoons butter
2 to 5 tablespoons Frank's Louisiana hot sauce, bottled (See note)
1 tablespoon white vinegar
Celery sticks
Blue cheese (See recipe)
1 cup mayonnaise, preferably homemade
2 tablespoons finely chopped onion
1 teaspoon finely minced garlic
1/4 cup finely chopped parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 pound crumbled blue cheese
Salt to taste, if desired Freshly ground pepper to taste

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.

Tips:

To ensure the rabbit meat is tender, marinate it in buttermilk or a mixture of milk and vinegar for several hours or overnight before cooking.
When frying the rabbit, use a heavy-bottomed pan or Dutch oven to evenly distribute the heat and prevent the meat from burning.
To achieve a crispy coating, coat the marinated rabbit pieces in a mixture of flour, salt, and pepper before frying.
Fry the rabbit pieces in hot oil until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
Serve the fried rabbit hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.

Conclusion:

Fried rabbit is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its crispy coating and tender meat, it is sure to be a hit with your family and friends. The included recipes provide various options to suit different tastes and preferences, from classic Southern-style fried rabbit to more modern variations with different herbs and spices. Whether you choose to marinate the rabbit in buttermilk or a mixture of milk and vinegar, coat it in a simple flour mixture or a seasoned breading, or fry it in butter or oil, the result will be a flavorful and satisfying meal. So gather your ingredients, follow the step-by-step instructions, and indulge in the delightful experience of homemade fried rabbit.