Pan fried oppsies, Help ASAP!!!

[Secuono]

Fiance, Kyle, took out the rabbit legs, breaded them and put them on the frying pan.
They sat in there awhile and started blackening here and there so he took em off.
Front leg looked a little pink, back legs were pink.

How can I fix this screw up? Can I microwave them to finish the cooking so we don't have to throw them out? How high heat should the pan been? I'm sure frying the legs was a bad idea, too thick for me to do it that way.

Told Kyle one of us should of gone to culinary school...


Help!!!

 

[MamaSheepdog]

I wont use a microwave, and I don't really know how to make fried chicken (or rabbit)... but what I would do is turn the stove back on to medium low, and put the legs back in with a lid covering them to keep the heat in. I am not sure if the breading will stay crisp if the pan is completely covered, so leave one edge a little open in case they steam, to allow the moisture to escape.<br /><br />__________ Sat Aug 18, 2012 3:46 pm __________<br /><br />If you want to try another time, it might be best to pre-cook the legs in the oven for a bit before breading and frying them.

Also, it is okay if rabbit is a little pink, unlike when you cook chicken.

 

[Secuono]

Well, he said it was also chewy and another bite was 'cold', though it all felt hot to me.
He decided to treat the critters to fried rabbit, they all went dumbo for it.

 

[MamaSheepdog]

I think you guys need to start watching the cooking channel or something! Your animals are eating better than you are. :lol: Don't worry- you guys will figure it out!

 

[Miss M]

I have used the microwave to finish cooking chicken that didn't fry all the way through. I imagine you could use it for rabbit, just a bit more carefully, since it dries out more easily.

 

[Secuono]

Yea, both of us can't actually cook. =D
But, we have some more legs in the freezer and 5 bucks I am butchering tomorrow, so not too bad.

Going to do it like my mom instead, not fried legs like Kyle did. I think in English they are called "cutlets"? Where you cut some breast meat thin, batter and fry.

 

[MaggieJ]

Another alternative is to sear and stew the breaded rabbit. Brown it on both sides, then add a bit of liquid (apple juice works really well) and put the lid on. Turn it down to simmer and in an hour or so you will have tender, delicious rabbit meat.

 

[dragonladyleanne]

Hey, something I know - cooking tough meat! Being poor in my youth has to have had SOME advantages!

I never understood why folks wanted to fry rabbit, frying is a bad idea for anything other than meat which is already tender (like fish or younguns or livers). For rabbits over 4 months, or wild rabbit: stew on LOW heat for at least an hour, 2 if you want it to fall off the bone, 45 minutes if you are going to do something else to it, like bread and fry. If the latter, then fry in HOT (just short of snapping at you) oil for only about 20 minutes, 10 per side if your oil doesnt cover the whole piece.<br /><br />__________ Sat Aug 18, 2012 8:09 pm __________<br /><br />BTW, by "younguns", I meant veal or other young food animals - not children!

 

[fuzzy9]

Here, I would have par boiled them first, in some chicken broth with with spices, and then battered and fried. I like how the boiling makes the meat tender, and the chicken broth and spices add flavor.

 

[Secuono]

It looked so good and smelled even better....*sigh*

 

[tm_bunnyloft]

I cook allot of fried chicken. Put a 1/4 inch of oil in bottom of pan. When oil is hot Cook on medium /high for 10 minutes each side to cook the breading on. You can test the oil by putting drops of water in the oil. If it snaps it is ready. Once you cook the breading on, lower heat to medium and cover. Cook 20 minutes turn and cook 20the more minutes. Uncover and raise heat back to medium / high for 5 to 10 minutes each side to crisp skin. If the oil isn't hot enough when you start the breading wont stick well.

I am sure the same would work for Rabbit and I aim to find out here real soon. Can't eat any of the rabbit I have right now but may buy some for that purpose real soon.<br /><br />__________ Sun Aug 19, 2012 9:49 am __________<br /><br />After thought, you could have turned the heat down real low and put a lid on for a while and then after it was done crisped it up again. Wish I would have seen this sooner. Could have saved your meal.