Yes, just quarter it and fry it. I usually try to quarter and deep fry my rabbit. Then in the same pan, i empty the oil and use the pan to fry sausage for my gravy, then use the gravy grease for my gravy. I use seasoned flour for my breading.

I'll be damned, KABM
 

You're quite the Renaissance man. cook, hunt, fish, and an engineer. Some gal is gonna love you man, you marketable.

As for the deep fried turkey, I live for it. Plus you gotta lovethe fact that it takes only 3 min per lb to cook at the proper temp. So your looking at 50 mins for a good size bird. The best ever. Cant wait till Holiday (christmas day) break for turkey deep-fried, at my brother in laws house. Great!

Do you have possum pie for dessert?

Dont knock possum, its pretty good if its cooked right. Groundhog is too. I started deep fying prime ribs this summer (4 min per pound for rare) They are good too. Ive deep fried about everything from pork loins to ribs. Youd be suprised what the frier will do for red meat.

Here in Louisiana, just pick up the road kill and put a little gravy on it and you have squirrel sauce picaunt!


THIS IS NOT A JOKE....