Fried Rabbit and Gravy
Indulge in the heartwarming flavors of Southern cuisine with this Fried Rabbit and Gravy recipe, a true comfort food classic. Tender rabbit pieces are marinated in tangy buttermilk, coated in a flavorful seasoned flour mix with paprika, garlic, and thyme, then fried to golden, crispy perfection. The dish is elevated with a rich, creamy pan gravy made from the drippings, butter, and a touch of heavy cream, infusing every bite with savory depth. Perfect for a cozy dinner, this elegant yet rustic recipe pairs beautifully with fluffy mashed potatoes, warm biscuits, or sautéed greens. Whether you’re new to cooking rabbit or a seasoned pro, this dish is sure to become a family favorite.
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Ingredients
- 1 whole (about 3-4 lbs), cleaned and cut into 8 pieces rabbit
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup (for frying) vegetable oil
- 2 tablespoons unsalted butter
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 to taste additional salt and pepper
Directions
Step 1
1. Place the rabbit pieces in a large, shallow dish and pour the buttermilk over the top. Cover and refrigerate for at least 4 hours, or preferably overnight to tenderize the meat.
Step 2
2. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Mix well.
Step 3
3. Remove the rabbit from the buttermilk, allowing excess liquid to drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing the flour onto the meat to create a good crust.
Step 4
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a small pinch of bread into the oil; it should sizzle immediately.
Step 5
5. Fry the rabbit pieces in batches, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 160°F (71°C). Transfer the cooked rabbit to a paper towel-lined plate to drain excess oil.
Step 6
6. Once all the rabbit pieces are fried, carefully pour off all but 2 tablespoons of the oil from the skillet. Reduce the heat to medium and add 2 tablespoons of unsalted butter to the pan, allowing it to melt.
Step 7
7. Whisk in 2 tablespoons of the seasoned flour mixture from earlier to create a roux. Cook for 1-2 minutes, stirring constantly, until golden and smooth.
Step 8
8. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer the mixture for 3-4 minutes, or until slightly thickened.
Step 9
9. Stir in the heavy cream and season the gravy with additional salt and pepper to taste. Cook for another 2-3 minutes until the gravy is rich and creamy.
Step 10
10. Serve the fried rabbit alongside the gravy, either poured over the top or in a bowl on the side. Accompany with mashed potatoes, biscuits, or your favorite vegetable side for a complete meal.
Nutrition Facts
| Serving size | 3103.9 grams (3103.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6699 |
| Total Fat 417.20g | 535% |
| Saturated Fat 115.00g | 575% |
| Polyunsaturated Fat 159.70g | |
| Cholesterol 1511mg | 504% |
| Sodium 11944mg | 519% |
| Total Carbohydrate 216.30g | 79% |
| Dietary Fiber 8.90g | 32% |
| Total Sugars 25.80g | |
| Protein 500.10g | 1000% |
| Vitamin D 254IU | 1269% |
| Calcium 972mg | 75% |
| Iron 49mg | 274% |
| Potassium 5946mg | 127% |
Source of Calories