Just wanted to share my recipe for fried rabbit. Made it one night last week with some collards and asparagus, and it was delish! Justus even made a comment that ‘there’s no way this is rabbit,’ and it ‘tastes like chicken.’
To start, cut up one or two fryers (12 weeks or less) so that they’re in pieces. I usually feed the rib cage to the dogs, and then keep the loins (one large piece, spine-in), back & front legs. One rabbit can feed about 2 people. Once you’ve parted out the rabbit, place it in a bowl and cover fully with milk. Add about 1/4c-1/2c apple cider vinegar to the milk, and toss in some salt and black peppercorns. Let soak in the fridge for at least 2-4 hours, I soaked mine for almost 8 hours. The milk/vinegar mix (similar to buttermilk) will help to brine/pre-season the meat and impart moisture, while keeping the meat tender.
Dredge (gluten free):
– 1c cornmeal
– 1/4c almond flour (can sub regular flour)
– 1T corn starch
– 1T pepper
– 2t paprika
– 1.5t salt
– 1t garlic powder
– 1t onion powder
– 1/4t chili powder
– 1 whole egg
– 1/4c milk
– 1T tabasco
Once your rabbit is soaking in the fridge, prepare your dredge. Mix all ingredients and run them through a sifter if you so desire, otherwise mix until homogeneous. Then mix your egg wash, again combining everything with a whisk until homogeneous.
Heat frying oil (we use peanut oil) in a large skillet over medium heat.
Remove the rabbit from the milk bath in the fridge, drain, and rinse under cool water. Pat dry so that most of the moisture is off of the surface of the rabbit.
Once your oil is good and hot (flick a SMALL drop of water onto the surface, if it bubbles/crackles you’re good to go), take a piece of rabbit and place it in the dredge. Cover entirely. Then place it in the egg wash. Bathe entirely. Then place back in the dredge, cover entirely. Once it has gone dredge-wash-dredge, place it into the oil in the frying pan.
Fry until golden brown, flip once if your oil isn’t deep enough to entirely cover the rabbit. If your oil is smoking, turn down the heat. If it doesn’t crackle or bubble slightly when you add the rabbit, it isn’t hot enough.
Once rabbit is fully cooked, remove it from the frying oil and place it on a plate with a paper towel to drain & cool. Serve with whatever country style sides you’d like!
If you try this recipe, let me know how you like it!