Here’s a classic Southern-style Fried Rabbit with White Gravy recipe—crispy, flavorful, and served with a creamy gravy:
Ingredients (Serves 4–6)
For the rabbit:
- 1 whole rabbit (about 2–3 lbs), cut into serving pieces
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1–2 cups all-purpose flour, for dredging
- Oil for frying (vegetable, canola, or peanut oil)
For the white gravy:
- 3 tbsp pan drippings or butter
- 3 tbsp all-purpose flour
- 2 cups milk
- Salt and black pepper to taste
- Optional: pinch of cayenne or paprika for flavor
Instructions
- Marinate the rabbit:
In a large bowl, combine rabbit pieces with buttermilk, salt, pepper, and paprika. Cover and refrigerate for 2–4 hours (or overnight for more tenderness). - Dredge the rabbit:
Remove rabbit from buttermilk, shaking off excess. Dredge each piece in flour until fully coated. - Fry the rabbit:
Heat ½–1 inch of oil in a large skillet over medium heat. Fry rabbit pieces 6–8 minutes per side (depending on size) until golden brown and cooked through (internal temp ~160°F / 71°C). Remove and drain on paper towels. - Make the white gravy:
- Pour off all but 3 tbsp of the pan drippings from the skillet (or use butter if needed).
- Stir in 3 tbsp flour over medium heat to form a roux, cooking 1–2 minutes.
- Gradually whisk in 2 cups milk, stirring constantly until smooth and thickened.
- Season with salt, pepper, and optional spices.
- Serve:
Pour the white gravy over fried rabbit and serve hot. Traditional sides include mashed potatoes, green beans, or cornbread.
💡 Tips:
- Marinating in buttermilk helps tenderize the rabbit and reduce gaminess.
- Keep oil at medium heat—too hot browns the outside before the meat cooks.
- For extra crispy coating, double-dredge by dipping in flour, then buttermilk again, then flour.
If you want, I can also give a slow-cooker version with white gravy that is even easier, letting the rabbit cook tender while making the sauce in the same pot. Do you want me to share that?
