Chicken Fried Rabbit
The eating of rabbits and hares has a venerable history in Europe. Greeks, Germans, Spaniards and Britons love rabbits and hares, as do Italians in certain regions. they also happen to be the building blocks of any true hunter’s repertoire. At the table, these critters are often maligned as “poor people’s food.” Not true. rabbit is far more interesting to eat than venison, is very tender and of the perfect size. one rabbit will serve a person nicely, although you can split one rabbit between two people if you need to stretch things. To shine on the plate, rabbit needs to surround itself with ingredients and cooking methods that are more demure than, say, a heavy slathering of chilies, barbecue sauce and tomatoes. Rabbits are also one of the few foods that really doesn’t benefit from browning the way duck or lamb does.
Ingredients: (serves 4)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon Tabasco hot sauce
- 4 rabbit bellies, pounded and tenderized
- Salt and black pepper, as needed
- 1 cup all-purpose flour, seasoned lightly with 1 pinch of salt, pepper, paprika and cayenne pepper
- Vegetable oil, as needed
In a bowl, whisk together the baking powder baking soda, black pepper, salt, buttermilk, egg and hot sauce. Set aside. This is your Chicken-Fried Rabbit Goo.
Lightly season the rabbit bellies with salt and pepper, then dredge in the seasoned flour mixture, followed by the Chicken-Fried Rabbit Goo. repeat this process a second time.
Add some vegetable oil to come up to at least 1/4-inch of a cast-iron or heavy skillet and place on a high heat. Once the oil is hot, quickly fry the rabbit bellies, turning once, until golden brown on each side (about 3 minutes per side) and let rest on a paper towel before serving.
Wine Suggestion:
Clos Du Val Rose of Pinot Noir
Clos Du Val’s Rose of Pinot Noir and fried chicken is a match made in heaven, so this fried rabbit pairing will no doubt also be a winning combination. Clos Du Val’s Rose is made from 100% Pinot Noir grapes from their vineyards in Carneros, Napa Valley. It’s thirst-quenchingly acidic, light and refreshing with juicy notes of crushed raspberries and melon on the palate.
This is an excerpt from The Ultimate Guide to Cooking Wild Game available in the Sporting Classics Store.
Wild game also has the edge when it comes to flavor, and with that delectable flavor comes the benefits of essential fats like omega-6 and omega-3, which are critical components of a healthy diet. Enjoy seventy-five simple and delicious recipes for cooking the wild game through the recipes featured in this book. Buy Now
