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  #16  
Old 02-25-2019, 12:36 PM
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Wonder how OPís rabbit turned out last year? As a side note to anyone thinking about frying up game or chicken....time permitting, it serves you well to put the meat in the frig over night uncovered so it dries the outside well. After that when you are ready to cook it, dip in buttermilk before flour. When frying, DO NOT continuously turn! Leave on each side till that side is done. For large chicken pieces like thighs or rabbit you might need 7-10 minutes per side.
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  #17  
Old 05-29-2019, 05:41 AM
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It helps to soak the rabbit in salt water over night in the refrigerator. Squirrel should be the same. It makes a big difference.
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Old 07-06-2019, 01:37 PM
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I know this is about frying. My Mother roasted many pheasant/rabbit/muskrats for us and they were always delicious. She aways roasted a chicken or two on occasion, also.

My wife has kinda followed suit but the roastees are fewer and farther between.

My wife gives young brides one of those small roasters/blue/white speckled for a shower gift-perfect for one chicken.

Sorry for the highjack.
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  #19  
Old 01-25-2020, 08:48 PM
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Originally Posted by NoSecondBest View Post
Dip it in flour and brown it in a skillet. After browning it, cover it in water and let it cook on low for about an hour. It's not at all oily and the rich brown gravy is delicious. Works well for squirrel also. The longer you cook it the better. The meat will just fall off the bone and is very tender.
I just finished a dinner of cottontail rabbit using your recipe plus some diced potatoes, carrots, and onions with a little minced garlic, cooking it all on low in a big skillet for 90 minutes and it was delicious! My wife enjoyed it, too. I used the front legs (my least favorite part) from four rabbits and the meat almost fell off the bone. There's enough left over for tomorrow plus a later usage of now-frozen deboned hind legs and back straps. I'll no doubt use the same recipe for these other parts. I'll be using this recipe in August on tree squirrels, especially the older tough ones. Thanks for the recipe!
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  #20  
Old 01-26-2020, 05:07 PM
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If you think squirrel and rabbit are good eating get some beaver and muskrat.

Cook em same way but leave off most of the pollution (garlic etc). Do remove as much fat as possible as that gives it the gamy taste. Wife (cook) will also remind you to emove glands in armpits (front) on the muskrats.

Many muskrats have been eaten when the eater thought they were squirrel and totally enjoyed till the next day when they were informed as to real name.
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  #21  
Old 02-08-2020, 06:48 PM
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Originally Posted by NoSecondBest View Post
Dip it in flour and brown it in a skillet. After browning it, cover it in water and let it cook on low for about an hour. It's not at all oily and the rich brown gravy is delicious. Works well for squirrel also. The longer you cook it the better. The meat will just fall off the bone and is very tender.
That is my favorite way to cook Rabbits and Squirrel some birds are good that way to.
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  #22  
Old 02-09-2020, 06:54 PM
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Muskrat is excellent the same way. If you have an abundance just cook the hinds.
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