Fried Rabbit

Growing up, I never thought that I would ever buy rabbit meat. Although I loved rabbit (and squirrel) meat, it was hunted – not purchased.

Although my father was not a hunter, we often had rabbit and/or squirrel in the freezer given to my parents by one of my mom’s brothers or by someone as a thank you gift for hunting on my parents’ farm.

These days, I buy rabbit. It is a very rare treat, especially now that  I no longer live where a local farmer sells it.

Although my maternal grandmother would sometimes slowly roast rabbit and squirrel, she and my mom would usually fry it. Like them, I usually fry the rabbit.

Frying the rabbit allows the lean meat to still be moist and tender while simultaneously being crispy.

The farm-raised rabbit probably does not need to be cooked in a pressure cooker to increase tenderness and reduce any “gamy” taste, but I still cook it first in a pressure cooker because it is what I know and like. An alternative would be to just boil the rabbit in water or stock until cooked through and tender.


Recipe: Fried Rabbit


  1. 1 rabbit, washed and cut up (number of pieces depends on size of rabbit)
  2. water
  3. 1 tsp.salt
  4. 1 c. flour
  5. 1/2 tsp. pepper
  6. butter
  7. oil


  1. Lightly salt rabbit and place in a pressure cooker with enough water for cooker and size of rabbit ( 2 + cups for 3 lb. rabbit in 6 qt. cooker).
  2. Cook at 15 lb. pressure for approximately 25 minutes until tender and at thoroughly cooked.
  3. Mix flour, salt and pepper in a bowl or plastic zip bag.
  4. When rabbit is cool enough to handle, dredge rabbit in flour mixture.
  5. Heat 1/2 to 1 inch deep of butter and oil in a large, heavy skillet (cast iron works great).
  6. Add rabbit, leaving space between each piece not to overcrowd skillet.
  7. Fry on each side until brown and crisp.
  8. Remove from pan and drain on towels and/or rack.
  9. Repeat, if necessary, until all pieces are fried.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.


Additional dry seasonings can be added to the flour mixture if you want to add flavors or some heat.

If you have never had rabbit before, you may be wondering what it tastes like. It does have a taste and texture that is fairly akin to poultry, but to me it tastes like…rabbit.


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