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Their is an article on the home page about this subject. My answer is there. -
Debone. Soak in buttermilk for a day. Shake dry. Coat in flower, seasoning salt and a little cayenne. Fry in Canola at 350 till golden brown. Just like fried chicken.Leave a comment:
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Braise them in white wine, chicken broth, salt, pepper, fresh herbs. Right before they are about to fall off the bone take them out. Let them cool down a little Then dip them in flour, then eggs, then panko bread crumbs. Fry them until the breadcrumbs are golden brown. Sprinkle some salt on them as soon as they come out and squeeze some fresh lemon on them. EnjoyLeave a comment:
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AMax
The overnight beer soak ain't really necessary.
Follow the rest of the recipe as normal. I use (for squirrel) the little toss out aluminum "loaf" pans. Place your browned rabbit, a cubed potatoe, some chopped onion and a little garlic and a good sprinkle of black pepper. Pour the thin gravy over the whole thing, cover with foil and bake at 350° for 1 hour.
Add milk if your gravy does cover everything. Pillsbury "Grands" go quite well, especially if they're "leaking" butter! LOL!Leave a comment:
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I like to cook them in a pot of water until they are done. Then seperate them into pieces( legs & back) roll in flour or Italian Progresso bread crums and fry them in a pan of grease or oil. They are good this way too.Leave a comment:
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the recipe that i know is marinating it in beer overnight and then frying it until it is about halfway cooked. then you take it out and make some gravy and simmer it in the gravy for about an hour. my friend did this. it makes it super tender and tastes greatLeave a comment:
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does anyone have any good recipies for rabbits? ive got 4 in the fridge and ive never really cooked it before. i only know one r
does anyone have any good recipies for rabbits? ive got 4 in the fridge and ive never really cooked it before. i only know one recipe (see first post) and im looking for more
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