Fried Rabbit Buffalo Style Recipes

GRILLED GARLIC RABBIT

Steps:

• Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
• Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).

RICK'S FRIED RABBIT

Steps:

• Cut up rabbit into pieces.
• In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil.
• Add rabbit, and parboil for 1/2 hours Drain, and let cool.
• Beat eggs in a bowl.
• Put flour on a plate, and mix with salt and pepper.
• Dip rabbit pieces, one at a time, into egg, and then flour mixture.
• Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
• When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
• When first side is golden, flip over to the other side. Cook until golden brown and crispy.
• Drain each piece on a paper towel, to soak up grease.
• Serve hot, with your favorite side dish.

CRISP-FRIED RABBIT WITH HERB MAYONNAISE

Steps:

• Heat oven to 160C/140C fan/gas 3 and have ready a large baking tray with a wire rack placed over it. Heat the oil in a large, deep saucepan (or use a deep-fat fryer) until the oil reaches 140C. Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another, and beat the eggs in a bowl.
• Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Drain off, then coat in the crumbs. Repeat with a couple more pieces. Lower into the fat and fry for about 12 mins for larger pieces, 9 mins for smaller, until deep golden and cooked through. Don't overcrowd the pan as this can cause the temperature of the oil to drop. Lift out with a slotted spoon and drain on the rack in the oven while you do the next batch. Never leave the pan unattended.
• To make the herb mayonnaise, put everything except the mayo and lemon juice in a processor and pulse until chopped. Stir in the mayo and juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.

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.

DEEP-FRIED RABBIT

Steps:

• Put the rabbit pieces in a mixing bowl and add the milk, salt, 1 teaspoon of the pepper and Tabasco. Refrigerate until ready to cook.
• Drain the rabbit pieces but do not pat dry. Put the flour and the remaining 2 teaspoons of pepper in a brown paper bag and add the rabbit pieces. Shake well to coat thoroughly. Shake each piece to remove excess flour.
• Heat the oil in skillet or deep-fryer to 375 degrees. Add the rabbit pieces, one at a time, to the oil. Cook until the pieces are crisp and well-browned. Drain.

FRIED RABBIT

Steps:

• Wash dressed rabbit with water and cut into serving pieces.
• Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
• Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
• Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
• Place on a heated serving platter.
• To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
• Bring to a boil, stirring constantly, and season with salt and pepper.
• Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.