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Nutrition Facts
Serving Size 1 (345g) Recipe makes 6 servings
Calories 653
Calories from Fat 313		(47%)
Amount Per Serving		%DV
	Total Fat 34.8g	53%
	Saturated Fat 17.0g	85%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 257mg		85%
Sodium 637mg		26%
Potassium 864mg		24%
Total Carbohydrate 25.8g		8%
	Dietary Fiber 0.7g	2%
	Sugars 0.1g
Protein 56.1g		112%
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Fried Rabbit

Recipe #232264 | 55 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Molly53
Jun 4, 2007

Domestic rabbit (already cleaned and dressed) is frequently available in the frozen meats section of the supermarket for those of us that do not hunt our own meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

SERVES 6 -8 (change servings and units)

Ingredients

2 young rabbits (approximately 3 pounds each)
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 teaspoon salt
1/2 cup butter
salt and pepper, to taste
currant jelly, for garnish
1 tablespoon parsley, minced

Directions

1
Wash dressed rabbit with water and cut into serving pieces.
2
Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
3
Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
4
Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
5
Place on a heated serving platter.
6
To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
7
Bring to a boil, stirring constantly, and season with salt and pepper.
8
Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.