Rabbit Fried
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
cut into pieces |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
onions
sliced |
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
cut into pieces |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
onions
sliced |
|
| 59 | ml |
all-purpose flour
|
|
Directions
If it is a young rabbit, proceed with recipe.
A older tougher rabbit should be boiled in saltwater until tender.
Lightly brown onions in cooking oil.
Dredge rabbit pieces in flour. salt and pepper.
Put in hot skillet with oil and onions and cook until brown on both sides.
Remove meat from skillet and make gravy by sprinkling a tablespoon of flour from dredging in oil.
Cook until brown.
Add 1½ cups water, return rabbit to mixture and cook slowly until gravy thickens.
