Fried Rabbit with Creamy Garlic Sauce Recipe

Spoon this creamy sauce over delicious fried rabbit for a meal fit for the fanciest of occasions.

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Medium
difficulty

Fried rabbit is hard to beat, even by itself. But this creamy garlic sauce really adds another dimension to the dish. Serve it with roasted or mashed potatoes and a salad for a meal that fits everything from a weeknight family dinner to a special occasion.

Fried Rabbit with Garlic Cream Sauce is nice enough for a fancy dinner, but easy enough for a quick weeknight meal.

The cream sauce is easy to make. It uses the pan drippings and bits leftover from the fried rabbit, fresh herbs, cream, and lots of garlic to make a velvety, creamy sauce that fits perfectly with the rabbit's mild flavor. 

Stir the sauce until it is thick enough to leave a trail when you drag a spoon through the pan.

Ingredients

 

2-3 rabbits, cleaned and quartered

2 cups Kentucky Kernel seasoned flour

Vegetable oil for frying

 

Sauce

1 cup heavy cream

1 cup chicken broth

3 tablespoons flour

2 tablespoons finely chopped chives

2 tablespoons finely chopped flat leaf parsley

3 cloves garlic, minced

 

Cooking Instructions

Dredge rabbit in seasoned flour. Allow the coated rabbit to rest on a wire rack for at least 10 minutes for the flour coating to set.

While the rabbit rests, heat a half-inch of vegetable oil in a cast-iron skillet over medium-high heat. Once oil is up to temperature, lightly dredge each rabbit piece again in the seasoned flour and gently lower into the oil. Fry the rabbit in batches, moving each batch to a warm pan once they are finished. Cover with foil to keep the rabbit warm while the next batch fries.

Pan frying the rabbit leaves lots of crunchy, tasty bits in the pan for the sauce.

Fry the rabbit for three to four minutes with the pan uncovered. Flip the rabbit pieces gently and fry for three to four more minutes. Cover the pan and allow the rabbit to continue to fry for another eight to 10 minutes or until cooked through. Uncover the pan and continue to cook for another minute or two to crisp the coating.

Once all the rabbit is cooked and transferred to a warm pan, drain the oil from the pan, leaving three to four tablespoons of oil and all the pan plus all the leftover bits from the rabbit. Reduce the heat to medium. Add three tablespoons of seasoned flour to the pan and cook, stirring constantly, until the flour is lightly browned. 

Brown the flour in the leftover oil to make a roux.

Add the herbs and garlic. Continue stirring for an additional two to three minutes to cook the garlic through. Add the chicken stock and cream. Stir well to loosen any remaining stuck-on bits. Continue stirring until the sauce has thickened enough to leave a streak across the pan as you drag a spoon across the bottom.

Reduce heat and add the cream and chicken stock.
To serve, plate two to three pieces of rabbit and spoon the sauce over. 

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