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.
My Private Note
Units: US | Metric
- 1Wash dressed rabbit with water and cut into serving pieces.
- 2Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
- 3Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
- 4Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
- 5Place on a heated serving platter.
- 6To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
- 7Bring to a boil, stirring constantly, and season with salt and pepper.
- 8Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.
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Nutritional Facts for Fried Rabbit
Serving Size: 1 (258 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 653.4
- Calories from Fat 313
- Total Fat 34.8 g
- Saturated Fat 17.0 g
- Cholesterol 257.3 mg
- Sodium 637.9 mg
- Total Carbohydrate 25.7 g
- Dietary Fiber 0.7 g
- Sugars 0.1 g
- Protein 56.1 g