Prep 15 mins
Cook 1 hr
From The Black Family Reunion Cookbook. Nancy Wilson, Entertainer
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1⁄2 cup cooking oil
- 1 (4 lb) rabbit, cleaned and cut into 6 to 8 pieces
- 1 large onion, sliced
- 1 bell pepper, seeded and sliced, green
- 1⁄4 cup dripping, from pan
- 1⁄4 cup all-purpose flour
- 2 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 cups rice, hot, cooked (or mashed potatoes)
- For rabbit, combine flour, salt, pepper and paprika in bag. Shake well.
- Place rabbit, one piece at a time, in bag. Shake to coat well.
- Heat small amount of oil in 12-inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet.
- Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns.
- For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to simmer.
- Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan simmer until rabbit is tender. Serve over rice or mashed potatoes.
I'd give this more stars if I could. I loved this recipe. I've never tried rabbit cooked in this manner but certainly will make it again. I only had 1/2 of a rabbit and didn't need anywhere close to 2 cups of oil but other than reducing the oil to about 1/2 cup I make it as written. It took about 1 1/2 hours to get the rabbit tender. Thanks for posting this great recipe.
Ended up very tasty indeed! I used two whole rabbits that I cut up and didn't have any green pepper handy. I left the rest as is listed and even my hub asked for more. Two rabbits were gone in very short order with only 3 eating the meal! Kudos!
I usually fry rabbit with flour salt, pepper and paprika but this time I added green pepper and sliced white onion, I think there is a mistake in the amount of oil. I did not use that much or the drippings would be swimming in the oil. I served the gravy over biscuits. Thaks for posting.