Deep Fried Rabbit Recipes

CRISP-FRIED RABBIT WITH HERB MAYONNAISE

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.

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.

KENTUCKY FRIED RABBIT (BUTTERMILK MARINATED)

Steps:

• 1. Place the rabbit in a zip-lock bag with the buttermilk, onion, garlic (minced), oregano, thyme, rosemary, paprika, and 1 tsp of cayenne. Marinate overnight in fridge.
• 2. In another zip-lock bag mix the flour, garlic powder, onion powder, 2 tsp cayenne pepper, and season well with salt and pepper. Heat 2-3 cups of oil in a large skillet over medium heat.
• 3. Drain the rabbit from the buttermilk. Toss pieces into the flour mixture and shake until well coated. Add the rabbit to the skillet and fry for 10 minutes until golden brown on each side. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns. When done place on wire rack to drain excess oil.

FRIED RABBIT

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.

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.

FRIED RABBIT BUFFALO-STYLE

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.