Fried Rabbit

Recipe from Oxmoor House

More From Oxmoor House


  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon plus 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red pepper
  • 2 (2 1/2-pound) young American rabbits, dressed and quartered
  • 1 cup bacon drippings
  • 2 cups milk
  • 1/4 teaspoon pepper
  • Fresh parsley sprigs


  1. Combine 1 cup flour, 1 tablespoon plus 1 teaspoon salt, paprika, and red pepper, mixing well; dredge rabbit in flour mixture, coating well.
  2. Heat bacon drippings in a large skillet; add rabbit, and brown quickly on all sides. Reduce heat; cook, uncovered, 40 to 45 minutes or until rabbit is tender and golden brown, turning occasionally. Drain well.
  3. Pour off drippings, reserving 1/4 cup drippings in skillet. Add remaining 1/4 cup flour; stir until smooth. Cook over low heat 2 minutes, stirring constantly. Add milk; cook over medium heat, stirring constantly, 1 minute or until thickened and bubbly. Stir in remaining salt and pepper. Serve gravy with rabbit. Garnish with parsley.
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