Crispy, juicy, and brimming with flavor.
Allowing the rabbit to rest after dredging ensures the breading won't fall off in the fryer.
Growing up, I didn’t really ever question what I was eating, especially if it tasted good. While a lot of people are turned off by the thought of eating a furry and cute creature like a rabbit, I’m not, mostly because I’ve eaten it a lot and I think it’s delicious, especially when it’s smothered, stewed, or fried.
If you don’t mind the idea of eating rabbit, you may have avoided seeking it out because you’ve been told that they’re difficult to find or prepare, which isn’t really true. Sure, they can be a little hard to find, you can find them at specialty grocery stores or put in an order at your local butcher, who might be able to help you out. Luckily for me, I’ve usually found rabbit farmers near where I’ve lived, and I’ll buy a few at a time, mostly processed , and freeze them.
This recipe for fried rabbit is essentially the same as one for fried chicken: the meat is brined, dredged, and fried until crisp on the outside and juicy inside. For the brine, I use buttermilk and a mix of fresh herbs and dried spices. The mustard, paprika, and pepper add bite and a subtle smoky heat to the rabbit, the onion and garlic powders provide a more rounded, savory flavor, and the fresh thyme and rosemary brightens everything up a bit.
I love eating this fried rabbit for an anytime meal. It makes a great breakfast or brunch protein and is absolutely insane with
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