Best 3 Pan Fried Rabbit Recipes
**Pan-fried rabbit** is a delectable dish that has been enjoyed for centuries. Originating in Europe, this culinary creation has spread its charm across the globe. Pan-fried rabbit is typically prepared using young rabbits, expertly seasoned and then seared in a pan until golden brown. The result is a tender and succulent meat with an irresistibly crispy exterior. This article presents a diverse collection of pan-fried rabbit recipes, each offering unique flavors and cooking techniques to tantalize your taste buds. From the classic French recipe with a delightful combination of herbs and white wine to the adventurous Moroccan tagine infused with aromatic spices, these recipes cater to a wide range of culinary preferences. Whether you prefer a traditional preparation or are eager to explore new taste sensations, this article has something for every rabbit enthusiast.
Let's cook with our recipes!
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
PAN-FRIED RABBIT
I received this recipe from my husband's Maw and it is absolutely delicious! Just make sure you don't over cook the rabbit - it will be tough.
Provided by Crystal Smith
Categories Wild Game
Number Of Ingredients 4
Steps:
- 1. If rabbit meat is not fresh (has been previously frozen and thawed), boil for 20 minutes. Drain and pat dry.
- 2. Season with salt and pepper. Dredge with flour.
- 3. Heat oil in skillet on medium. Make sure oil is deep enough to cover rabbit halfway .
- 4. Cover skillet and fry slowly on each side to let brown and juices run clear.
- 5. Remove from oil and place on plate lined with paper towels to let drain.
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:
- To choose the best rabbit meat, look for a young and tender rabbit, about 2-3 months old. The meat should be pale pink in color and have a mild odor.
- Before cooking, soak the rabbit in cold water for at least 30 minutes to remove any blood or impurities.
- To achieve a crispy and flavorful crust, pat the rabbit dry with paper towels before frying.
- Use a heavy-bottomed skillet or Dutch oven to ensure even cooking and prevent the rabbit from sticking.
- Heat the oil or butter over medium-high heat before adding the rabbit. This will help sear the meat and lock in the juices.
- Adjust the cooking time depending on the size of the rabbit. A whole rabbit will typically take about 45 minutes to cook, while smaller pieces may take less time.
- To check if the rabbit is cooked through, insert a meat thermometer into the thickest part of the meat. The internal temperature should read at least 165°F (74°C).
- Serve the pan-fried rabbit immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Pan-fried rabbit is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its crispy crust and tender, flavorful meat, rabbit is a great alternative to traditional meats like chicken or pork. Whether you're a seasoned cook or a beginner, this pan-fried rabbit recipe is sure to impress your taste buds. So next time you're looking for a unique and satisfying meal, give pan-fried rabbit a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
