Rabbit southern fried the same way as frying chicken is a good recipe.
he cooking oil.
Rinse rabbit pieces and drain.
Dredge
Cut up rabbit into pieces.
In a
Catch one rabbit.
Careful or he'll
On waxed paper, combine flour and paprika.
Use to coat rabbit pieces.
In 12-inch skillet over medium-high heat in hot salad oil, cook rabbit, a few pieces at a time, until browned on all sides, removing pieces to platter as they brown.
When all browned, return to skillet and sprinkle with salt and pepper. Reduce heat to low.
Cover and cook 45 minutes or until rabbit is fork-tender.
Fry each piece of rabbit until golden brown in deep
Cut up the rabbit and pressure cook it for about 15 minutes. Drain.
Dip each piece into the egg and then into the salt and peppered flour.
Brown the rabbit in a skillet with shortening over medium heat.
Slice the onion up and put around the rabbit. Cover and simmer for 15 minutes.
Soak rabbit overnight in salted water and vinegar.
Wash in cold water and pat dry; add seasoning.
Coat in flour and place in hot oil.
Fry until brown, remove rabbit from oil.
Sprinkle some flour in oil and let flour brown.
Put rabbit back into skillet with chopped onion.
Add water, stir and simmer on low heat until done.
illed with oil, lay you rabbit chunks in and cook for
Section rabbit and dust with salt and pepper.
Flour the pieces and brown in grease or oil.
Add water and cover skillet. Turn rabbit several times and continue cooking at low heat until tender.
Remove and serve with mashed potatoes, gravy and a vegetable.
Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.
Add garlic while frying.
Strain marinade for gravy.
Add gravy to meat and simmer for 3/4 hour.
Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.
Roll rabbit in mixture of flour, salt and pepper.
Heat fat or oil, about 1/4 inch deep, in heavy frypan, large enough to hold the pieces without crowding.
Use moderate temperature.
Soak rabbit overnight in 1/4 cup vinegar and 1 quart water. Rinse and coat with salt, pepper and flour.
Place in hot shortening or oil and brown on all sides.
Turn heat down and cook on low heat until tender, about 30 minutes.
Cut rabbit in serving pieces.
Wash partially and cook in boiling water, simmering 20 minutes.
Add salt, pepper and onion according to taste.
Beat eggs, milk and salt and blend with flour to make a smooth batter.
Wipe the rabbit with clean, damp cloth and cut into pieces of the right size for serving.
Dip each piece of rabbit into this batter and be sure it's thoroughly coated.
Roll rabbit pieces in flour, salt and pepper.
Brown the meat in skillet, using 4 to 5 tablespoons of cooking fat.
Then add onions and lemon juice.
Cook until done.
Marinate rabbit in milk for 30 minutes.
Fry slowly in butter until tender and brown.
Season to taste.
Make gravy by adding flour to fat in skillet, blending well.
Then pour in the top milk.
Serve hot.
To do this you must not know how to cut up a rabbit.
Season flour with salt and pepper.
Heat lard in frying pan until very hot.
Roll rabbit pieces in flour mixture until coated real good.
Fry until brown on all sides.
Cover with water and simmer until meat is tender, about 1 1/2 hours.
Clean rabbit, parboil, then coat with flour, salt and pepper and place in skillet of hot oil.