I bought a rabbit quite some time ago, and I stashed it in the chest freezer in the basement for just the right time. Well, the right time arrived! My son was on a camping trip, and my wife was at a work event, so I decided to embrace the phrase, “When the cat’s away, the mice will play,” and say, “When Elmer Fudd’s away, rabbit comes into play.”
From there, I Butchered the Rabbit, coated it in a seasoned breading, and fried it in a Dutch Oven! Once the meat was done, and the coating was crispy and golden brown, we plated and added a little honey drizzle to build a sweet and spicy flavour profile, and the rest was history!
We served our rabbit over Gouda Grits alongside Garlic Sautéed Green Beans!
Time: 30 Minutes (Plus time to Butcher your Rabbit). +8 hours if marinating
Ingredients (makes two servings):
- A Rabbit. One hind leg and one foreleg makes for one serving.
- For your Breading:
- 1/3 Cup All Purpose Flour
- Garlic Powder
- Ground Cayenne
- Onion Powder
- Mustard Powder
- Black Pepper
- 1 Egg
- Optional, but suggested: Buttermilk to marinate and tenderize your meat.
- Begin by Butchering your Rabbit (we used the legs for this, and we kept the saddle aside for another meal). Then, (optional, but suggested) marinate the meat in buttermilk for about 8 hours to tenderize it
- Combine all of your breading ingredients in a bowl, and mix to fully incorporate.
- Beat an egg in another bowl.
- Working one at a time, coat each leg in your flour mixture, and put aside on a plate.
- Then, continuing to work one at a time, dip each leg in your egg, and then back into the flour mixture to build up the coating. After adding the breading coat, place back on your plate.
- Heat some canola (or other high temperature oil) to your Dutch Oven, and heat.
- Carefully, place your rabbit meat in the Dutch Oven, and fry for about 5-6 minutes per side until your breading is crispy and golden brown, and your meat reaches a minimum internal cooked temperature of 165 degrees F.
- Plate, drizzle with honey, devour, and enjoy!