Tonight we ate one of our first homegrown and slaughtered rabbits. It has been almost a month since we slaughtered them. Every week I would ask myself whether or not I was ready to cook one. Every week I could still clearly picture the face of the biggest buck and get a little choked up. This week I could still picture his face, but without getting choked up, so I figured it was time. And it was, though I still questioned myself right up until the first bite. Which was delicious, sweet and succulent. So now I know. I can do this. I can breed them. I can raise them. I can help slaughter them. I can butcher them. And I can eat them. We can be humane growers of our own meat.
I read several recipes on the internet and then decided to just go ahead and make up my own based off the general ideas I got. We use a gas oven so you may have to fiddle with your temperatures a bit if you have an electric one. Gas stoves seem to cook hotter in my experience. Our rabbit was a pretty large one, filling the skillet completely.
2/3 cup flour
1/4 tsp freshly ground black pepper
1 tsp freshly ground sea salt
1 TBSP paprika
1 tsp garlic powder
1 tsp onion powder
1 rabbit fryer cut into pieces
Extra virgin olive oil
Pour enough olive oil into the bottom of a large twelve inch skillet to have a 1/4 inch layer.
Put flour, black pepper, salt, paprika, garlic powder, and onion powder into a gallon size baggy. Shake up to evenly mix coating. One at a time place a piece of rabbit into the bag and shake to coat. Place each piece into the skillet as you go. Turn heat to medium high and cover with a well-fitting lid. If you don’t have a lid place a piece of aluminum foil over the rabbit while cooking. When it starts to sizzle (about five minutes) turn it down to halfway between medium and medium low. Fry for 20 minutes, then using a pair of tongs, flip pieces over. Fry for 20 minutes. Flip pieces again, making sure that any uncooked coating is down in the oil. Some of the larger pieces have three sides, some don’t. Cook for 15 more minutes. Rabbit is done.
Use any leftover coating to make gravy with your drippings. You may need to add more flour.
Edited to add:
On a second making of this recipe I doubled the pepper, salt, onion powder and garlic powder, but left the paprika the same. It made it zippier and more to my family’s taste. While the original was good, the additions made it even better.