Chicken Fried Jackrabbit with Gravy

This fried jack rabbit with gravy recipe transforms your jackrabbit into tenderized and crunchy country-fried rabbit steaks.

Can You Eat Jack Rabbit?

For years, I had been told that jackrabbit was no good for eating. Too tough. Too strong. Go ahead and shoot them, but better left in the field for the coyotes. Yet, like many stories in hunting and fishing, that advice often spreads faster than the truth. Over time, I’ve learned that many wild game myths fall apart the moment you apply thoughtful cooking techniques and trust your senses. As a wild game chef and full-time recipe developer, I’ve discovered that eating jackrabbit can be incredibly rewarding when prepared properly.

This Chicken Fried Jackrabbit with Gravy recipe proves the point beautifully. When you pound the meat thin, season it well, and coat it in crushed cornflakes for a crunchy crust, jackrabbit transforms into tender rabbit steaks that rival classic chicken fried steak. Even better, this recipe comes together in only 30 minutes, making it perfect for busy parents looking for an approachable jackrabbit recipe the whole family will enjoy.

I recently made this dish for my wife Melissa and our 10-year-old daughter on a busy weeknight. The sound of the cornflake coating sizzling in the pan, then the sight of the creamy gravy bubbling gently on the stove reminded me why I love sharing wild game meals with family and friends.

What is a Jackrabbit?

Despite the name, jackrabbits are not actually rabbits at all - they are hares. And yes, that technical detail often surprises people almost as much as learning that jackrabbit recipes can taste fantastic.

Jackrabbits are much larger than eastern cottontail rabbits and have longer legs built for speed and longer ears that help regulate body temperature. Their fur ranges from yellowish to grayish-brown on their backs with while bellies. Here in North Dakota and throughout the upper Midwest, jackrabbits molt to a striking white coat in winter, blending beautifully into snowy landscapes. Their tails remain white year-round, and the tips of their ears are always black.

So, if you've ever wondered if you can you eat jackrabbit, the answer is absolutely yes. Like most wild game, the key lies in preparation.

How to Cook Jackrabbit

When it comes to learning how to cook jackrabbit, tenderizing is the most important step. Jackrabbit muscles get plenty of exercise, which can make the meat firm. However, pounding the loins (backstraps) into thin steaks breaks down muscle fibers and creates a nice tender bite.

Crushed cornflakes create the perfect crust for this fried rabbit with gravy. They produce a crisp texture that stays crunchy even after you ladle warm gravy over the top. The cornflakes also brown beautifully, giving the steaks an inviting golden color that both adults and kids will love.

Make Ahead Tip

If you want to save time, you can pound the jackrabbit loins ahead of time. Store the pounded rabbit steaks between sheets of plastic wrap or parchment paper in the refrigerator for up to two days. This simple step makes weeknight cooking even easier.

If you have time, you could also try placing the rabbit steaks in a 1-gallon resealable bag or small (9 x 9) baking dish with 2 cups of buttermilk and letting them marinate for 4 to 24 hours. You'll end up with an even milder, juicier, more tender piece of meat from this jackrabbit.

Ingredients You'll Need for this Jackrabbit Recipe

Chicken Fried Jackrabbit

• 2 boneless jackrabbit loins (backstraps), from 1 jackrabbit
• kosher salt
• black pepper
• ½ cup all-purpose flour
• ½ cup buttermilk
• 2 eggs
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 2 ½ cups crushed cornflakes cereal
• ¾ cup canola or vegetable oil

Gravy

• 3 Tablespoons all-purpose flour
• 1 cup buttermilk
• 1 cup heavy whipping cream
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon onion powder

Additional Ingredient

• steamed green beans or asparagus (optional)

Let's Make Rabbit Steaks!

Step 1: Preheat Oven

Preheat oven to 200 degrees F. Set a wire rack on a rimmed baking sheet.

Step 2: Pound the Rabbit

Working with one rabbit loin at a time, place the jackrabbit between two sheets of plastic wrap or parchment paper, or place into a gallon-size Ziploc bag. Pound the jackrabbit until thin using a meat mallet, the bottom of a heavy skillet, or a rolling pin. Start in the center of the rabbit loin and work your way out. Aim for ¼-inch thickness.

Step 3: Cut into Steaks

Use a sharp knife to cut each rabbit loin into 3 pieces so you have a total of 6 nicely tenderized rabbit steaks.

Step 4: Season the Meat

Season both sides of each rabbit steak with good kosher salt and black pepper.

Step 5: Prepare Breading Station

Place flour in a large, shallow bowl. Whisk together buttermilk, eggs, paprika, onion powder, and cayenne pepper in a second large, shallow bowl. Stir together cornflakes and 1 teaspoon salt in a third large, shallow bowl.

Step 6: Bread the Rabbit

Working with one rabbit steak at a time, dredge rabbit in flour, shaking to remove excess. Dip in buttermilk mixture, letting excess drip off. Dredge in cornflakes, and press down to adhere. Transfer coated rabbit steaks to a large plate.

Step 7: Fry the Rabbit

Add oil to a large (12-inch) skillet or Dutch oven and heat over medium-high until shimmering. Fry rabbit, 3 pieces at a time, until golden brown, about 2 minutes each side, adjusting heat lower as needed.

Remove fried jackrabbit and transfer to the rimmed baking sheet with wire rack and transfer to preheated 200 degree oven to keep warm while frying remaining jackrabbit. Repeat until all the rabbit is cooked.

Finger-Licking Good Fried Rabbit With Gravy

After all the rabbit is fried, pour off the oil into a bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add ¼ cup of the oil back to the skillet and allow it to heat up (discard remaining oil).

Add 3 Tablespoons of flour to the oil and whisk constantly for 1 minute. Whisk in buttermilk, heavy cream, salt, black pepper, and onion powder. Cook, whisking constantly, until bubbling and thickened, about 3 minutes. Remove from heat.

Serve the chicken fried jack rabbit smothered with gravy along with green beans on the side, if so desired. Sprinkle with a little more black pepper on the portions that are not for kiddos.

Tips for a Great Jack Rabbit Recipe

• First, keep the oil temperature steady. If the oil gets too hot, the coating browns before the meat cooks through. If the oil is too cool, the coating absorbs excess oil and loses its crunch.
• Second, press the cornflake coating firmly onto the rabbit steaks. That pressure helps the crust cling to the meat during frying.
• Finally, enjoy the process of making this chicken fried rabbit. Cooking wild game connects us to the outdoors in a way that few other meals can.

Need Another Rabbit Recipe?

If you need another rabbit recipe, be sure and check out these other family favorites:

• Rabbit Reuben Sandwich
• Braised Rabbit with Polenta and Mushrooms
• Rabbit Tortilla Soup
• Crock Pot Rabbit Korma
• Corned Rabbit for Saint Patrick's Day

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