Wild In The Kitchen: Buttermilk Fried Rabbit

Buttermilk Fried Rabbit

Wild rabbit make excellent table fare if prepared correctly, and a little extra effort will take the dish to a new level. If you didn’t put some rabbits in the freezer this past season, you can buy commercially raised rabbit. 

As a general rule, a cottontail will serve one person. Cut the rabbit into six pieces. Remove the legs and cut the back into two pieces. Brining a rabbit guarantees extra tenderness. Use 1/4 cup of salt to four cups water. Submerge the rabbit pieces in this brine for 8 hours and refrigerate for the best results.

• Buttermilk

• Flour

• Cooking oil

• Favorite seasoning (Cavender’s)

• Salt and pepper to taste

Mix the buttermilk with the spice. No salt and pepper yet. Coat the rabbit with the mixture and set in a covered container for at least 4 hours. When you are ready to fry, pour the oil into a cast iron skillet to a depth of about an inch. You want the oil to come halfway up the side of the rabbit pieces. Set heat to medium-high. Take the rabbit out of the buttermilk and let it drain in a colander. Don’t shake off the buttermilk—just leave it there. Let the oil heat until it is about 325 degrees. Then pour the flour and salt into a Zip-Loc plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour. Set the coated rabbit pieces in one layer in the hot oil so they don’t touch. Fry for about 8 to 12 minutes. Turn the rabbit pieces and fry for another 10 minutes or so until they are golden brown. The forelegs will come out first, followed by the back pieces and the hind legs will come out last. Rest the pieces on a rack set over a paper towel to drain away any excess oil. Serve with homemade rabbit gravy or over grits.