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Fried Rabbit

Fried Rabbit
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Yield: Serves 4

Because of its active life, rabbit has very little fat, so use plenty of shortening and baste frequently, or the meat will become dry.


  • a 2-3 pound rabbit, cut in serving pieces
  • 1/2 cup flour
  • 1-1/2 teaspoons salt pepper
  • butter or shortening


Wash the rabbit pieces and drain but do not dry. Shake them in a paper bag in the flour and seasoning. Put the pieces in 1/4 inch melted butter in a heavy skillet, turning to brown evenly on all sides. Reduce the heat, cover, and cook slowly for 1 hour or until tender. For a crisp crust, uncover for the last 10-15 minutes of cooking.

Country Fried Rabbit



    Brown rabbit meat according to the above directions. Remove excess fat, and add 2 cups boiling water. Cover and simmer for 1 hour, or until tender, over low heat. Turn the rabbit once.

    Lapin Cream Gravy


    • Serve with rabbit.


    For each cup of gravy desired, use 2 tablespoons rabbit drippings, 1-1/2 tablespoons flour, and 1 cup milk. Blend drippings and flour thoroughly in the skillet, add milk gradually, and stir until thickened. Add seasoning to taste, herbs, or a little wine. you'll find a few sliced mushrooms a tasty addition.
    Updated Friday, October 5th, 2007

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