Fried Rabbit



  • 1 dressed rabbit, 1 lb 6 oz
  • 1/2 tsp salt
  • 1 1/4 cups cold water
  • 1/4 cup bacon fat
  • 1 tbsp flour
  • 1/4 cup cider vinegar
  • 1/4 cup cream
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup milk 1 small clove garlic, cut in half
  • 1/4 cup water
  • 1/2 tsp grated onion
  • 1/4 cup flour


Clean rabbit by removing scent glands and removing clinging hair. Use a sharp pointed knife or crochet hook to dig out any shot and tufts of hair. Wash thoroughly inside and out in cold water. Cut into serving pieces. Place rabbit in bowl; combine water, vinegar, salt and pepper; pour over, cover and soak from 2 to 4 hrs. Drain well. Pat dry with cloth or absorbent paper. Toss with flour to coat well. Heat fat in heavy skillet and add rabbit. Cover skillet to steam, and cook tender and brown on one side for about 15 min. Sprinkle with salt, turn, replace cover, lower heat and cook slowly; turn occasionally. A young rabbit requires about 1 to 1 1/4 hrs. When tender, remove to platter and keep warm. Add 1 tbsp flour to hot fat in skillet, and rub to smooth paste, add cream, milk and water. Cook until thickened; stir continually. Add grated onion. Serve in hot gravy boat. 4 servings.



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