Crispy, buttermilk-brined rabbit
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| This recipe for fried rabbit is essentially the same as one for fried chicken: the meat is brined, dredged, and fried until crisp on the outside and juicy inside. For the brine, we use buttermilk and a mix of fresh herbs and dried spices. The mustard, paprika, and pepper add bite and a subtle smoky heat to the rabbit; the onion and garlic powders provide a more rounded, savory flavor; and the fresh thyme and rosemary brightens everything up a bit. And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out. The meat is then dredged in a simple mixture of all-purpose flour, salt, and pepper, and left to rest, which helps to keep the coating from falling off in the fryer. | | | |
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