Fried Rabbit with Gravy Recipe
rabbit (2 ½ to 3 pounds cut into pieces)
1 1/2 cups
Salt and pepper
medium onion (sliced)
flour plus 1 tablespoon (divided)
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Place 1/4 cup flour in a gallon plastic bag; salt and pepper to taste. Shake rabbit pieces in the flour to coat.
In a large skillet or chicken cooker, using cooking oil, brown the rabbit pieces at medium-high heat on both sides. Remove from the skillet and set aside.
In the same skillet cook the onion until it starts to brown; drain any excess oil if needed.
Mix in the beef broth scraping the bottom of the pan to incorporate any bits and pieces of meat into the mixture.
Add the rabbit back into the skillet, and simmer covered until done. (165F. or to the desired doneness)
While rabbit is cooking mix 1 tablespoon of flour with 3 tablespoons of cold water.
When the rabbit is done, remove the rabbit to a serving platter; mix the flour-water mixture into the juices in the skillet to form the gravy.
Serve the rabbit with gravy spooned over the top.
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