Fried Rabbit Recipes
Fried Rabbit meat can be used in most of the ways in which chicken can be used. It is fine grained and mild flavored, and practically all of it is white meat. Like other lean meats, poultry and lean fish, rabbit meat is a good source of high quality protein. Small young rabbits (fryers, 1 1/2 to 2 pounds ready to cook) may be fried satisfactorily in much the same way that chicken is fried. Or they may be stewed and the meat used in various recipes. Larger fryers and roasters need long, slow cooking in a covered pan to make them tender. Best methods of cooking them are stewing -- that is, simmering in a small amount of water - and braising - first browning in a little fat and then cooking slowly,with or without added liquid, on top of the range or in the oven. Liquid used in braising may be a sauce that adds flavor to the dish.
Ingredients:-
 
  • 1 Rabbit, cut up
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  • 2 tablespoons Salt
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  • 3 Eggs, beaten
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  • 2 cup Flour
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  • 1/2 teaspoon Salt
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  • 1/4 teaspoon Pepper
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    Fried Rabbitt Recipes
    Directions:-
     
  • Cut up rabbit.
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  • 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 hr. Drain and let cool.
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  • Beat eggs in a bowl.
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  • Put flour on a plate, and mix with salt and pepper.
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  • Dip rabbit pieces, one at a time, into egg, and then flour mixture.
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  • Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
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  • When oil is hot, add rabbit pieces, one at a time into the oil.
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  • When one side is golden, flip over to the other side. Cook until golden brown and crispy.
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  • Drain each piece on a paper towel, to soak up grease.
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  • Serve hot, with your favorite side dish.
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  • Goes Good With.
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  • Roasted Garlic Mashed Potatoes and Steamed Baby Carrots
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