Crispy Fried Rabbit
Ingredients
- 500 g rabbit
- vegetable oil for frying
For the marinade
- 300 ml buttermilk
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili flakes
- 1/2 tsp black pepper
For the breading
- 250 g plain flour
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp onion powder
- 1/2 tsp chili flakes
- 1/2 tsp black pepper
Instructions
To marinate the rabbit
- Start by preparing the rabbit. Cut the rabbit in equal sizes.
- In an airtight container mix together all the ingredients, making sure that the spices are well mixed in. Add the rabbit piece and shake so that all the pieces are evenly covered in the marinade. Store in the fridge for about 4 to 12 hours.
To prepare the breading
- Whisk together all the ingredients in a large bowl. Set aside until ready to use.
- Once you are ready to fry the rabbit, start by preparing a baking sheet with a cooling rack on top. Take out a piece at a time from the marinade, let it drip slightly so any excess marinade falls down. However, do not remove the marinade from the rabbit pieces. Place the marinated piece in the breading and coat generously. Set the breaded pieces on the prepared rack. Let them rest for about 15 minutes.
Frying the pieces
- Fill a cast iron half way through with vegetable oil. Or fill a sauce pan with enough oil so to cook the rabbit in. Heat the oil to about 170°C. Prepare a baking sheet with paper towels. Set aside.
- Fry gently each piece of rabbit. I like to cook not more than 2 at a time and keep both pieces of the same size for even cooking. Cook each piece for about 10 minutes or until a thermometer shows that the internal temperature of the thickest part of the rabbit reaches 70°C. Place on the prepared baking sheet with paper towels and sprinkle generously with flaky salt. Repeat until all the pieces are cooked.
- Serve the crispy fried rabbit hot with some corn, mashed potatoes and honey mustard sauce! Enjoy!