Dredge pieces of rabbit in mixture of flour, salt and pepper. FRIED RABBIT : 1 rabbit (about 2 1/2 to 3 lbs.
Young rabbits are ideal for roasting and you can also use them when trying some of the best-fried rabbit recipes. Don’t forget the animal’s kidneys, heart, and liver as they’re quite delicious and good candidates for pan-fried rabbit recipes. Had never had rabbit before, but after watching my cooking shows and seeing them use rabbit a lot I thought I … pepper Oil or vegetable shortening. salt 1/4 tsp. Add rabbit, leaving space between each piece not to overcrowd skillet. They can be likened to a particularly flavoursome free-range chicken. Heat oil, about 1/2 inch deep, in heavy, preferably cast-iron skillet, until temperature registers 350 degrees on deep-fat frying thermometer.

Soak the rabbit meat in the cooled marinade for about 2-3 hours. Then add in 1 cup of the marinade, cover tightly and stew the rabbit on medium heat, occasionally pouring the marinade over it.

), cut up (see note) 1/3 c. flour 1 tsp. 8.5 hours. Drain it, spike it with cloves of garlic and fry it in the oil on both sides. 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. When rabbit is cool enough to handle, dredge rabbit in flour mixture. Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
Farmed rabbits lack … Heat 1/2 to 1 inch deep of butter and oil in a large, heavy skillet (cast iron works great). Wild rabbits have firm, meaty flesh and a subtle, gamey flavour. Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently. Home > Recipes > Main Dishes > Fried Rabbit.