Basic Fried Rabbit or Squirrel: A Taste of the Wild

The scent of woodsmoke and frying meat always takes me back to my grandfather’s hunting cabin in the Appalachian mountains. He was a master of making the most of what the land provided, and I have vivid memories of him transforming humble rabbits and squirrels into incredibly satisfying meals. The crispy, golden coating and the tender, slightly gamey meat were a welcome reward after a long day spent exploring the woods. This simple, time-honored recipe captures the essence of those cherished moments.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: Varies depending on size of rabbit/squirrel
• Yield: 1 Rabbit or Squirrel
• Dietary Type: Not specified (can be adapted to be gluten free)

Ingredients

• 1 rabbit or 1 squirrel, dressed
• Butter, melted, as needed for the size of the animal
• Corn flakes, crushed, as needed
• Shortening or bacon grease, as needed

Equipment Needed

• Large skillet or Dutch oven
• Sharp knife
• Shallow dishes for breading
• Tongs

Instructions

1. Begin by preparing your rabbit or squirrel. Using a sharp knife, remove the legs from the body.
2. Next, split the body down the back, through the breast, creating two halves.
3. Cut each half in two crosswise, resulting in smaller, manageable pieces.
4. In a shallow dish, melt your butter. Ensure you have enough to thoroughly coat each piece of meat.
5. In a separate shallow dish, prepare your corn flake coating. Crush the corn flakes until they resemble coarse crumbs.
6. Dip each piece of meat into the melted butter, ensuring it is well-coated.
7. Immediately after dipping in butter, roll the meat pieces into the crushed corn flakes, pressing gently to ensure the coating adheres on all sides.
8. In a large skillet or Dutch oven, heat the shortening or bacon grease over medium-high heat. You should have enough fat to cover the bottom of the pan and allow the meat to brown properly.
9. Carefully place the coated meat pieces into the hot fat, ensuring not to overcrowd the pan. Brown the meat on each side until golden brown and crispy. This should take approximately 5-7 minutes per side.
10. Once the meat is nicely browned, reduce the heat to low. Cover the skillet or Dutch oven, and simmer for about 1 hour, or until the meat is tender and cooked through.
11. Optional Soaking Step: Some prefer to soak the meat in salted water before cooking. If you choose to do so, cover the rabbit or squirrel with water in a pot and add 3 tablespoons of salt. Allow it to soak for a few hours. Then, drain, rinse thoroughly, and pat the meat dry with paper towels before proceeding with the recipe. This is particularly helpful if the animal appears to be older.

Expert Tips & Tricks

• Don’t overcrowd the pan: Overcrowding the pan will lower the temperature of the fat and result in steamed rather than fried meat. Work in batches if necessary.
• Use a meat thermometer: To ensure the meat is cooked through, use a meat thermometer. The internal temperature should reach at least 165°F (74°C). Insert the thermometer into the thickest part of the meat, avoiding the bone.
• Adjust the simmering time: The exact simmering time may vary depending on the size and age of the animal. Check for tenderness after 45 minutes, and continue cooking until the meat is easily pierced with a fork.
• For a crispier coating: If you prefer an extra crispy coating, you can add a tablespoon of flour or cornstarch to the crushed corn flakes.
• Flavor Boost: Add a pinch of garlic powder, onion powder, paprika, or cayenne pepper to the crushed corn flakes for an added layer of flavor.

Serving & Storage Suggestions

Serve the fried rabbit or squirrel hot, straight from the skillet. It pairs well with classic Southern sides like mashed potatoes, gravy, cornbread, coleslaw, green beans, or collard greens.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake the meat in a preheated oven at 350°F (175°C) until warmed through, or pan-fry it in a little oil to re-crisp the coating. Avoid microwaving as this will make the coating soggy. Freezing is not generally recommended for this recipe as it can affect the texture of the meat and the coating.

Nutritional Information

Note: Nutritional information will vary greatly depending on the size and fat content of the rabbit or squirrel, as well as the amount of butter and shortening used.

Nutrient	Amount per Serving (Estimated)	% Daily Value (Estimated)
Calories	400-600 kcal	20-30%
Total Fat	25-40g	35-60%
Saturated Fat	10-20g	50-100%
Cholesterol	100-150mg	30-50%
Sodium	200-400mg	10-20%
Total Carbohydrate	20-30g	7-10%
Dietary Fiber	2-4g	8-16%
Sugars	5-10g	N/A
Protein	30-40g	60-80%

Variations & Substitutions

• Gluten-Free: Substitute the crushed corn flakes with gluten-free crushed corn flakes or a blend of almond flour and gluten-free breadcrumbs.
• Different Coating: Experiment with other coatings such as crushed potato chips, seasoned breadcrumbs, or a mixture of flour and spices.
• Healthier Option: Use olive oil or avocado oil instead of shortening or bacon grease. Consider using an air fryer for a lower-fat alternative.
• Spice It Up: Add a pinch of cayenne pepper or hot sauce to the butter or the corn flake coating for a spicy kick.
• Herb Infusion: Add fresh herbs like thyme, rosemary, or sage to the melted butter for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: How do I know when the rabbit or squirrel is done cooking?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the meat, avoiding the bone. The internal temperature should reach at least 165°F (74°C).

Q: Can I use different types of cooking fat?
A: Yes, you can substitute the shortening or bacon grease with other fats like olive oil, vegetable oil, or even lard, depending on your preference.

Q: Do I need to soak the meat before cooking?
A: Soaking the meat in salted water is optional, but it can help to tenderize the meat and remove any gamey flavors, especially for older animals.

Q: Can I make this recipe in a slow cooker?
A: While this recipe is designed for pan-frying, you could adapt it for a slow cooker. Brown the meat in a skillet first, then transfer it to the slow cooker with some broth and cook on low for 6-8 hours, or until tender.

Q: What can I serve with fried rabbit or squirrel?
A: This dish pairs well with classic Southern sides like mashed potatoes, gravy, cornbread, coleslaw, green beans, or collard greens.

Final Thoughts

This recipe for basic fried rabbit or squirrel is a simple yet incredibly satisfying way to enjoy the bounty of nature. It’s a dish that connects us to our past, to the traditions of hunters and foragers who relied on the land for sustenance. So, gather your ingredients, embrace the process, and savor the unique flavors of this rustic delicacy. Don’t be afraid to experiment with variations and make it your own. And most importantly, share your culinary creation with friends and family – because good food is always best enjoyed in good company.