Deep Fried Rabbit Recipes

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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

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

DEEP-FRIED RABBIT



Deep-Fried Rabbit image

Provided by Craig Claiborne

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 2-pound rabbit, dressed weight, cut into serving pieces
1 1/4 cups milk
Salt to taste, if desired
3 teaspoons freshly ground pepper
1/4 teaspoon Tabasco sauce
2 cups flour
8 cups corn, peanut or vegetable oil

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.

Nutrition Facts : @context http, Calories 1082, UnsaturatedFat 57 grams, Carbohydrate 53 grams, Fat 72 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 4 grams, TransFat 0 grams

CRISP-FRIED RABBIT WITH HERB MAYONNAISE



Crisp-fried rabbit with herb mayonnaise image

Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise

Provided by Jane Hornby

Categories     Buffet, Snack, Starter, Supper

Time 45m

Number Of Ingredients 13

1l sunflower or vegetable oil
100g plain flour
50g parmesan , finely grated
2 x 50g sachets panko breadcrumbs (we used Waitrose)
2 eggs
1 wild rabbit , jointed and each leg also jointed into a drumstick and thigh
lemon wedges, to serve
2 garlic cloves , roughly chopped
1 heaped tbsp capers in vinegar, drained
285g jar chargrilled artichokes , drained
small pack curly parsley , leaves only
5 tbsp good-quality mayonnaise
zest and juice 1 lemon

Steps:

  • Heat oven to 160C/140C fan/gas 3 and have ready a large baking tray with a wire rack placed over it. Heat the oil in a large, deep saucepan (or use a deep-fat fryer) until the oil reaches 140C. Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another, and beat the eggs in a bowl.
  • Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Drain off, then coat in the crumbs. Repeat with a couple more pieces. Lower into the fat and fry for about 12 mins for larger pieces, 9 mins for smaller, until deep golden and cooked through. Don't overcrowd the pan as this can cause the temperature of the oil to drop. Lift out with a slotted spoon and drain on the rack in the oven while you do the next batch. Never leave the pan unattended.
  • To make the herb mayonnaise, put everything except the mayo and lemon juice in a processor and pulse until chopped. Stir in the mayo and juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.

Nutrition Facts : Calories 1008 calories, Fat 62 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 57 grams protein, Sodium 3.4 milligram of sodium

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

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 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

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.

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