Ricks Fried Rabbit Recipes

FRIED RABBIT AND GRAVY

Steps:

• Wash rabbit and thoroughly disjoint.
• Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt.
• Beat until smooth.
• Heat lard in a frying pan to 360 degrees.
• Dip rabbit in batter and fry in lard, 7 minutes on each side.
• Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes.
• Remove rabbit and drain on brown paper.
• Pour off all but 2 teaspoons of lard in pan.
• Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan.
• When smooth, gradually stir in milk.
• Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes.
• Add a little more milk if gravy seems too thick.
• Remove from heat, add pepper, then salt to taste.
• Serve with rabbit.

FRIED "BUFFALO STYLE" RABBIT WITH BLUE CHEESE AND HOT SAUCE

Steps:

• Fill a large pot with water and add the onion, garlic, parsley, bay leaves, thyme, 2 tablespoons salt, and the peppercorns. Bring to a rapid boil and cook for 5 minutes to infuse the water with the aromatics. Add the rabbit and bring back up to a boil; this should take roughly 5 minutes. Strain the rabbit pieces, transfer to a baking dish, and set aside to cool to room temperature.
• Pour the buttermilk over the rabbit, turning the pieces so they are well coated. Add the hot sauce. Cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, marinate the rabbit for up to 2 days-the buttermilk tenderizes the meat.
• Spread the flour on a large shallow platter. Add the garlic powder and paprika; season with lots of salt and pepper. Mix the seasoned flour with your fingers until all the ingredients are thoroughly incorporated. Remove the rabbit pieces from the buttermilk, discarding the buttermilk. Roll the pieces in the flour, a few at a time, until well coated, tapping off the excess. Let the rabbit sit in the flour and dry out while you heat the oil; this will help the crust stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat 3 inches of oil to 375°F in a countertop electric fryer or deep pot. (I like to start with very hot oil because as soon as the rabbit is added, the temperature drops significantly.) If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
• Working in batches, carefully add 3 or 4 pieces of rabbit at a time. Fry until the rabbit is golden and crisp with even color, turning halfway through cooking, about 10 minutes total. Transfer to a platter lined with paper towels and repeat with the remaining rabbit pieces.
• To serve, arrange the fried rabbit on a large platter. Serve with hot sauce and the blue cheese sauce on the side for dipping.
• Blue Cheese Sauce
• In a small bowl, combine the sour cream, cheese, and buttermilk; season with salt and pepper. Mash the ingredients with a fork; the sauce should remain somewhat lumpy.

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.

BASIC FRIED RABBIT OR SQUIRREL

Steps:

• Remove legs from body of dressed rabbit or squirrel.
• Split the body down the back through the breast.
• Cut each half in two crosswise.
• Dip meat pieces in melted butter.
• Roll pieces into crushed corn flakes coating all around.
• Brown meat in hot oil on each side.
• Reduce heat to low and simmer for about 1 hour.
• Note: Some people like to soak the meat in salted water a few hours before cooking.
• If so cover the body with water in a pot and add 3 Tablespoons of salt.
• Then drain, rinse, and pat the body dry before cooking.
• I often do this especially if the animal appears to be old.