Buttermilk Fried Rabbit

Russ Myers

By
@Beegee1947

The gravy really makes this a country menu favorite.

Remember to cook your rabbit to at least 165 degrees F, which kills any bacteria still in the meat.
Use a meat thermometer to ensure the inside of the meat reaches that temperature.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
15 Min
Cook:
1 Hr 20 Min
Method:
Pan Fry

Ingredients

1
rabbit cut up into 6 pieces
1 small
onion, cut-up
salt and pepper to taste
1 c
or more buttermilk
shortening and flour

Step-By-Step

1Salt and pepper rabbit, dip in buttermilk, then in flour.
Dip in buttermilk again, then in flour again
2Fry in very hot fat until brown.

Remove rabbit from fat.
3Optional:
Brown flour for gravy.

Add onion and simmer about 1 minute.
Add 1/2 to 3/4 cup of buttermilk and enough water to
make the gravy as thick as you like it.
4Put rabbit back into gravy and simmer for 35 minutes.

Let cool normally, remove rabbit from gravy
and serve.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom