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Tuesday, March 13, 2018

Southern Fried Rabbit with Gravy

Now that we've covered some of the issues with rabbit, here's an example of how they can be so wonderfully tasty. This recipe comes from my favorite wild game cookbook, Dressing and Cooking Wild Game. In addition to being a great cookbook, it is also a primer on how to take animals from furry or feathery to ready-to-cook.

Southern Fried Rabbit with Gravy

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 rabbit, cut up
  • vegetable oil
  • Gravy
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk or chicken broth
  • salt and pepper

  1. In a large plastic food-storage bag, combine 1/3 cup flour, salt, black pepper, and cayenne pepper; shake to mix. 
  2. Add rabbit pieces; shake to coat. 
  3. In a large skillet heat 1/4 inch oil over medium-high heat until hot. 
  4. Add coated meat, browning on all sides. 
  5. Reduce heat; cover tightly. 
  6. Cook over very low heat until tender, 20 to 25 minutes, turning once. 
  7. Transfer meat to a plate lined with paper towels. Set aside and keep warm.
  8. Discard all but 3 tablespoons oil. 
  9. Over medium heat, stir flour into reserved oil. 
  10. Blend in milk or broth. 
  11. Cook over medium heat, stirring constantly, until thickened and bubbly. 
  12. Add salt and pepper to taste. Serves 2 or 3.

Find a rabbit and give it a whirl. You won't regret it.


The Fine Print

This work is licensed under a Creative Commons Attribution- Noncommercial- No Derivative Works 3.0 License.

Creative Commons License

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