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