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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Recipe Information
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
Instructions
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.
2. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Mix well.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
6699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.2 g | 535% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 159.7 g | ||
| Cholesterol | 1511 mg | 504% | |
| Sodium | 11944 mg | 519% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 25.8 g | ||
| Protein | 500.1 g | 1000% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 972 mg | 75% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 5946 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
