Buttermilk Fried Rabbit
User Reviews
4.7
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Prep Time
4 hrs
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Cook Time
25 mins
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Total Time
4 hrs 25 mins
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Servings
4 people
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Calories
930 kcal
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Course
Main Course
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Cuisine
American
Buttermilk Fried Rabbit
Description
This Buttermilk Fried Rabbit recipe starts with marinating cut cottontail rabbit pieces in a buttermilk mixture seasoned with Italian herbs, paprika, garlic powder, and cayenne pepper. The acidic buttermilk helps tenderize the rabbit while infusing it with the spice blend. The marinating time is recommended overnight or at least 4 hours for best results.
Before frying, the rabbit pieces are drained (without shaking off excess marinade) then coated in a seasoned flour and salt mixture. Frying is done in vegetable oil heated to about 325°F in a deep pan, ideally cast iron, with oil depth covering half the rabbit piece. Cooking gently for 8 to 12 minutes per batch ensures a golden crust and cooked-through tender meat inside.
The fried rabbit can be turned during cooking to brown evenly. The combination of buttermilk marinade and seasoned flour coating results in a crispy exterior and flavorful, juicy interior. This dish is a practical way to prepare wild rabbit for a home-cooked meal.
Ingredients
- 2 cottontail rabbit cut into serving pieces, up to 4
- 2 cups buttermilk
- 2 tablespoons Italian seasoning or mix together 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme and 1 tablespoon dried parsley
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper or to taste
- 1 1/2 cups flour
- 1 teaspoon salt
- 2 cups vegetable oil
Instructions
- Mix the buttermilk with the all the spices except the salt and flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 4 hours.
- When you are ready to fry, pour the oil into a large pan -- a big cast iron frying pan is ideal -- to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set the heat to medium-high.
- Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
- Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. When the oil is hot, pour the flour and salt into a 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. Fry gently -- you want a steady sizzle. 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 loin, and the hind legs will come out last. You will probably need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don't let floured pieces sit.
- When the rabbit is gready, rest them on a rack set over a paper towel to drain away any excess oil. If you are cooking in batches, set this in a warm oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 930 kcal
% Daily Value*
| Calories | 930kcal | 47% |
| Carbohydrates | 46g | 15% |
| Protein | 119g | 238% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 418mg | 139% |
| Sodium | 962mg | 40% |
| Potassium | 2218mg | 47% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1519IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 249mg | 25% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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