Fried Rabbit and Gravy
This recipe guides you through preparing fried rabbit with a rich milk gravy. The rabbit pieces are coated in a seasoned buttermilk and cornmeal batter before being fried until tender and crisp. A simple gravy is then made in the same pan using the remaining drippings, flour, and milk, seasoned with pepper and salt. The finished dish pairs the succulent fried rabbit with a smooth, creamy gravy for a traditional preparation.
Ingredients
- 2 young rabbits
- 2 egg yolks, slightly beaten
- 1 cup buttermilk
- 1 cup flour
- 1/4 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 cup lard
- 1 cup milk
- 1 teaspoon pepper
- salt
Method
- Wash the rabbit and cut it into separate pieces.
- Mix the egg yolks with buttermilk, then slowly incorporate 3/4 cup of the flour along with the cornmeal and salt.
- Beat this mixture until it is completely smooth.
- Warm the lard in a frying pan until it reaches 360 degrees.
- Coat each piece of rabbit in the batter and fry them in the hot lard for 7 minutes per side.
- Lower the heat to 275 degrees and continue cooking, turning the pieces often, until the rabbit is tender, for approximately 30 more minutes.
- Take the rabbit out of the pan and let it drain on brown paper.
- Pour away the lard from the pan, leaving only about 2 teaspoons behind.
- Place the pan over medium heat and slowly mix the leftover 1/4 cup of flour into the lard, ensuring you scrape up any browned bits from the pan base.
- Once the mixture is smooth, gradually pour in the milk while stirring.
- Bring the gravy to a boil and cook, stirring continuously, until it is smooth and has thickened, for about 3 minutes.
- If the gravy appears too thick, you can stir in a small amount of extra milk.
- Take the pan off the heat, stir in the pepper, and then add salt according to your preference.
- Serve the gravy alongside the fried rabbit.
Nutrition (per serving)
Sodium1600500 mg
Recipe details
CategoryRabbit
AuthorIowahorse
