The American Beagler Forum

ohhhh man o man was it delicous!

Soaked the meat in salt water then cut up the rabbits so that i got good sized steaks and giant back strap from those big swampers we killed in tennessee

add salt and pepper you cant put to much just sprinkle away on both sides then into the egg wash and into a zip lock bag full of flour and mix it around..no bones at all in the meat shown. those are mainly backstraps as i cooked the steaks first



Straight into a hot skillet and make sure you use quality frying oil i think its very important and i set the burner on med high









Pasta was the main dinner with rabbit meat...best combo ever!



fully cooked and ohhhh so tender and tasty

Man those look good! We need smell o vision on here

Just scratch your screen and try it.

Now everyones looking at me wondering why I'm scratching my screen and my face is plastered too it.

That skillet was perfectly seasoned for gravy, what a shame at the missed opportunity...

Looks real nice & yummy tho Joey...

S.R.Patch wrote:That skillet was perfectly seasoned for gravy, what a shame at the missed opportunity...

Looks real nice & yummy tho Joey...

how do you go about making the gravy? i could get it a try the next time around

In your hot skillet of drippings sprinkle in from 1 to 3 tablespoons of flour, add salt and pepper.Stir, when flour starts turning brown add milk. STIR, STIR STIR. When gravy is as thick as you like take off heat. Try a few times. You'll love it!

19rabbit52 wrote:In your hot skillet of drippings sprinkle in from 1 to 3 tablespoons of flour, add salt and pepper.Stir, when flour starts turning brown add milk. STIR, STIR STIR. When gravy is as thick as you like take off heat. Try a few times. You'll love it!

with the oil in there? sometimes there is like brown stuff from frying?

heck ya joey rabbit gravy is the best

It looked like you were frying in butter, but no problem. I leave about a 1/4 cup of the grease I fried in the skillet, add 3 table spoons of all purpose flour and stir till blended into a mud like consistency, turn up the heat and while string constantly, add 2 1/2 cup of whole milk(I use a spatula to stir as it removes all the thickening from the bottom of the skillet as you stir and helps prevent lumps, be careful and stir slowly and evenly cause it easy to splash over the skillet . Salt and pepper to taste, I like pepper, cook till the consistency you like, I like thick gravy. Turn the heat down and spoon over biscuits, taters and rabbit, everything taste good with gravy on it
ps...the best advice for gravy making is to keep string the gravy, it lumps and burns if you don't. breading off the rabbit and small pieces of the rabbit in the gravy is a plus...
If it don't work for you, I come over and make you some after we go hunting...

S.R.Patch wrote:It looked like you were frying in butter, but no problem. I leave about a 1/4 cup of the grease I fried in the skillet, add 3 table spoons of all purpose flour and stir till blended into a mud like consistency, turn up the heat and while string constantly, add 2 1/2 cup of whole milk(I use a spatula to stir as it removes all the thickening from the bottom of the skillet as you stir and helps prevent lumps, be careful and stir slowly and evenly cause it easy to splash over the skillet . Salt and pepper to taste, I like pepper, cook till the consistency you like, I like thick gravy. Turn the heat down and spoon over biscuits, taters and rabbit, everything taste good with gravy on it
ps...the best advice for gravy making is to keep string the gravy, it lumps and burns if you don't. breading off the rabbit and small pieces of the rabbit in the gravy is a plus...
If it don't work for you, I come over and make you some after we go hunting...

sounds like a deal to me S.R.Patch

look like i'm going to be screwing up gravy one of these days soon..lol sounds easy but i've never tried it before.

That's the main way I cook rabbit - my favorite!
-Pete

Hounds love every failed attempt at gravy making, so even when you loose, they win...

I having "bachelor's delight" for supper tonight, my wife is gone... yum yum

One other thing I forgot to mention, is the amount of oil you use. I find that if the oil, butter or whatever you use is over 1/8 inch deep you have a good chance of having greasy gravey. Other than that SR gives good advice.