• Rabbit Fryer (quartered or cut however you desire)
  • 2½ cups of Whole Milk
  • 2 Eggs (beaten)
  • 2½ cups of Flour
  • 1 Tbs. Black Pepper
  • 1 Tbs. Paprika


  1. Place milk, egg and rabbit in a bowl. Place in the fridge for one hour.
  2. Mix Flour, Pepper and Paprika together in a large bowl.
  3. Remove rabbit from the milk/egg mixture and shake off excess.
  4. Dredge rabbit pieces in flour mixture and shake off excess.
  5. Place rabbit in fridge for about 15 minutes (this allows the batter to stick better).
  6. In a skillet (preferably cast iron) heat about ½” of Crisco on medium-high heat.
  7. When oil is hot enough (not too hot), place the rabbit pieces in the skillet until both sides are browned evenly.
  8. Turn the heat down to medium-low and turn the rabbit pieces often, keeping the thicker pieces in the middle of the skillet.
  9. Cook for about 20 minutes, making sure the bottom of the pieces are not burning.
  10. Serve as-is or make gravy with the oil from the pan.