Golden Crispy Fried Rabbit Leg with Savory Gravy
Nutritional value per serving
Calories550kcal
Carbs15gram
Fat30gram
Protein45gram
Ingredients
- Rabbit leg (skin on, bone-in)2 pieces
- Salt1 tsp
- Black pepper0.5 tsp
- All-purpose flour100 g
- Paprika1 tsp
- Garlic powder0.5 tsp
- Onion powder0.5 tsp
- Vegetable oil (for frying)500 ml
- Butter30 g
- All-purpose flour (for gravy)30 g
- Chicken broth (or stock)500 ml
- Fresh parsley (optional, chopped)1 tbsp
This simple and flavorful recipe for fried rabbit leg with savory gravy is perfect for home cooks looking to try something a bit different yet easy. Rabbit meat is lean and cook quickly, so with this foolproof method, you'll get tender, juicy meat with a crispy coating and a delicious gravy to complement it. The entire dish costs approximately $15-20 (about €14-19, £12-17, ₹1100-1500), yielding 2 servings and totaling around 550 calories per serving. This recipe suits a high-protein, moderate-carb diet and requires basic cooking skills and common kitchen tools.
Preparation instructions
Prepare Rabbit Leg
1Pat the rabbit legs dry with paper towels. Season both sides with salt and black pepper. This step ensures the seasoning penetrates the meat and helps the coating stick well. Timing: 5 minutes.
Make Coating Mix
2In a shallow bowl, mix the 100g flour with paprika, garlic powder, and onion powder evenly. This seasoned flour will give a flavorful crispy coating. Timing: 2 minutes.
Coat Rabbit Legs
3Dredge each rabbit leg thoroughly in the seasoned flour, tapping off excess. This coating will create a golden crust when fried. Timing: 3 minutes.
Heat Oil and Fry Rabbit
4Heat vegetable oil in a deep frying pan over medium heat until it reaches 180°C (350°F). Carefully place the coated rabbit legs in the hot oil. Fry for about 8-10 minutes per side, turning occasionally until the internal temperature reaches 71°C (160°F). Use a meat thermometer inserted into the thickest part near the bone to check doneness. This ensures the meat is fully cooked and safe. Timing: 16-20 minutes.
Rest Fried Rabbit
5Transfer the fried rabbit legs to a plate lined with paper towels to drain excess oil. Let rest for 5 minutes; resting helps juices redistribute, keeping the meat tender.
Make Gravy Base
6In a separate saucepan, melt butter over medium heat. Add 30g flour and whisk continuously for about 2 minutes to cook out the raw flour taste, forming a roux. Timing: 2 minutes.
Add Broth and Simmer
7Slowly whisk in chicken broth into the roux. Bring to a gentle simmer and cook for 5-7 minutes, whisking frequently until the gravy thickens to your desired consistency. This flavorful gravy complements the fried rabbit perfectly. Timing: 7 minutes.
Serve
8Serve the fried rabbit legs hot, drizzled with the homemade gravy and garnished with chopped parsley if desired. Enjoy your delicious and safely cooked meal!
Cooking Tips
1Always use a reliable meat thermometer to ensure your rabbit reaches a minimum internal temperature of 71°C (160°F) to prevent foodborne illness.
2Avoid cross-contamination by using separate cutting boards and utensils for raw rabbit and other foods.
3If rabbit leg is large, consider cooking a bit longer and resting well to ensure tenderness.
4For a richer gravy, you can add a splash of cream or a teaspoon of mustard during the simmering stage.
Equipment Needed
- Meat thermometer
- Deep frying pan or skillet
- Shallow bowl
- Whisk
- Saucepan
- Tongs or slotted spoon
- Paper towels
- Meat thermometer (for food safety)
Grocery Shopping List
- [ ] Rabbit leg, skin on, bone-in (2 pieces) – Choose fresh rabbit with firm flesh and no unpleasant odor.
- [ ] All-purpose flour – Good quality flour for coating and gravy.
- [ ] Paprika – Adds mild smoky flavor and color.
- [ ] Garlic powder – Check for fresh, fragrant spice.
- [ ] Onion powder – Freshness enhances flavor.
- [ ] Vegetable oil (e.g., sunflower or canola) – Suitable for frying with high smoke point.
- [ ] Butter – For a rich gravy base.
- [ ] Chicken broth or stock – Use low sodium for better flavor control.
- [ ] Fresh parsley (optional) – Pick vibrant green parsley for garnish.
Approximate total cost: $15-20. Choosing fresh, good-quality ingredients enhances flavor and safety.
FAQ
What internal temperature should rabbit be cooked to ensure it is safe?
Rabbit should be cooked to an internal temperature of at least 71°C (160°F) to be safe to eat. Use a meat thermometer to check the temperature in the thickest part of the meat near the bone.
Can I substitute chicken for rabbit in this recipe?
Yes, you can substitute chicken legs using the same method, but adjust cooking times since chicken can vary in size and thickness.
How do I avoid the rabbit meat becoming tough?
Avoid overcooking by checking internal temperature and letting the meat rest after frying. Using skin-on legs also helps retain moisture.
Can I make the gravy in advance?
Yes, you can make the gravy in advance and gently reheat it with a splash of broth or water before serving.