Best 4 Fried Rabbit Buffalo Style Recipes
**Fried Rabbit Buffalo Style: A Unique and Flavorful Dish**
If you're looking for a unique and flavorful dish that's sure to impress your friends and family, look no further than fried rabbit buffalo style. This dish combines the tender, succulent meat of rabbit with the bold, spicy flavors of buffalo sauce, creating a dish that is both delicious and memorable. In this article, you'll find two tempting recipes for fried rabbit buffalo style: one that uses boneless, skinless rabbit meat and one that uses whole rabbit. Both recipes are easy to follow and yield delicious results, so you can choose the one that best suits your needs and preferences. So gather your ingredients, heat up your skillet, and get ready to experience the mouthwatering flavors of fried rabbit buffalo style!
FRIED RABBIT
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.
Provided by Molly53
Categories Rabbit
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 653.5, Fat 34.8, SaturatedFat 17, Cholesterol 257.4, Sodium 638, Carbohydrate 25.8, Fiber 0.7, Sugar 0.1, Protein 56.1
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 BUFFALO-STYLE
Provided by Craig Claiborne
Categories sauces and gravies, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 15
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.
RICK'S FRIED RABBIT
My dad is an avid hunter, and here is his recipe for fried rabbit. It's delicious! Tastes like chicken, only better :) You can use this recipe for any wild game such as squirrel, pheasant, quail, partridge etc. Great for frogs legs too LOL
Provided by Lindas Busy Kitchen
Categories Rabbit
Time 55m
Yield 1-2 depending on appetite
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1131.8, Fat 17.4, SaturatedFat 5, Cholesterol 634.5, Sodium 15330.9, Carbohydrate 192.3, Fiber 6.9, Sugar 1.8, Protein 44.8
Tips:
- When choosing a rabbit for frying, select one that is young and tender, as older rabbits can be tough and gamey. - To ensure that the rabbit is cooked evenly, cut it into small pieces before frying. - Season the rabbit liberally with salt, pepper, and your favorite spices before frying. This will help to enhance the flavor of the meat. - Use a heavy-bottomed skillet or Dutch oven for frying the rabbit. This will help to prevent the meat from sticking to the pan and burning. - Heat the oil over medium-high heat before adding the rabbit. This will help to create a crispy crust on the outside of the meat. - Fry the rabbit in batches, working in no more than a single layer at a time. This will prevent the meat from overcrowding the pan and steaming instead of frying. - Cook the rabbit until it is golden brown and crispy on the outside and cooked through on the inside. This should take about 5-7 minutes per side. - Serve the fried rabbit hot with your favorite sides, such as mashed potatoes, coleslaw, or macaroni and cheese.Conclusion:
Fried rabbit is a delicious and easy-to-prepare dish that is perfect for any occasion. By following these tips, you can ensure that your fried rabbit turns out perfect every time. So next time you're looking for a new and exciting way to cook rabbit, give fried rabbit a try. You won't be disappointed!
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