Fried Buffalo Style Rabbit With Blue Cheese And Hot Sauce Recipes

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

BLUE STUFFED BUFFALO BURGER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
• Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

FRIED RABBIT BUFFALO-STYLE

Steps:

• For the blue cheese dressing: Combine all the ingredients in a mixing bowl. Chill until ready to serve. Yield: about 2 1/2 cups.
• Cook the rabbit and while it is still piping hot, put the browned pieces in a mixing bowl.
• Melt the butter in a saucepan and add the hot sauce and vinegar. Pour the sauce over the rabbit pieces and toss to coat all pieces. Serve with celery sticks and blue cheese dressing.

FRIED "BUFFALO STYLE" RABBIT WITH BLUE CHEESE AND HOT SAUCE

Steps:

• Fill a large pot with water and add the onion, garlic, parsley, bay leaves, thyme, 2 tablespoons salt, and the peppercorns. Bring to a rapid boil and cook for 5 minutes to infuse the water with the aromatics. Add the rabbit and bring back up to a boil; this should take roughly 5 minutes. Strain the rabbit pieces, transfer to a baking dish, and set aside to cool to room temperature.
• Pour the buttermilk over the rabbit, turning the pieces so they are well coated. Add the hot sauce. Cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, marinate the rabbit for up to 2 days-the buttermilk tenderizes the meat.
• Spread the flour on a large shallow platter. Add the garlic powder and paprika; season with lots of salt and pepper. Mix the seasoned flour with your fingers until all the ingredients are thoroughly incorporated. Remove the rabbit pieces from the buttermilk, discarding the buttermilk. Roll the pieces in the flour, a few at a time, until well coated, tapping off the excess. Let the rabbit sit in the flour and dry out while you heat the oil; this will help the crust stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat 3 inches of oil to 375°F in a countertop electric fryer or deep pot. (I like to start with very hot oil because as soon as the rabbit is added, the temperature drops significantly.) If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
• Working in batches, carefully add 3 or 4 pieces of rabbit at a time. Fry until the rabbit is golden and crisp with even color, turning halfway through cooking, about 10 minutes total. Transfer to a platter lined with paper towels and repeat with the remaining rabbit pieces.
• To serve, arrange the fried rabbit on a large platter. Serve with hot sauce and the blue cheese sauce on the side for dipping.
• Blue Cheese Sauce
• In a small bowl, combine the sour cream, cheese, and buttermilk; season with salt and pepper. Mash the ingredients with a fork; the sauce should remain somewhat lumpy.

BUFFALO SAUCE BURGERS STUFFED WITH BLUE CHEESE

Steps:

• Melt butter and whisk in hot sauce.
• Mix blue cheese and garlic in a small bowl.
• Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
• Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
• Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
• Heat grill to medium and oil grate.
• Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
• (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).

BUFFALO HOT DOGS

Steps:

• Put the blue cheese, soured cream and mayonnaise in a food processor and blitz until smooth. Stir through the celery and season to taste. Cook the sausages following pack instructions. Split the hot dog buns and fill each with a sausage, the blue cheese sauce and a drizzle of buffalo hot sauce. Top with the crispy fried onions.

ZESTY BUFFALO BLUE CHEESE DIP

Steps:

• Combine blue cheese dressing, sour cream, blue cheese, and Buffalo sauce in a small slow cooker. Mix well and cook on Low until melted and hot, about 10 minutes.

BUFFALO BLUE CHEESE DIPPING SAUCE

Steps:

• Combine all ingredients.
• Chill.
• Serve.