We get a lot of questions about processing rabbits. First of all, the answer is YES, we do offer rabbit processing. It is included on our price list, which you can check out on our site, or by signing up for our newsletter.

Anyway, it inspired me to post a rabbit meat recipe, since a lot of people do not have much experience with cooking it, and doing it the right way, so even the kids will like it! There’s a lot of fancier ways to cook rabbit, but I thought sticking to some down home southern cooking sounded good, and fried food IS our friend, sometimes.

What you’ll need:

  • 2 to 4 lbs of rabbit meat, cut into serving pieces

  • 2 cups buttermilk

  • 2 tablespoons of your favorite seasoning - italian is recommended (I like kick’n chicken, or creole, but be ready for some spice there).

  • 1 tablespoon paprika and/or garlic powder

  • 1 1/2 cups flour

  • 1 teaspoon salt

  • 2 cups vegetable oil

What you need to do:

  • Mix the buttermilk with your italian seasoning/paprika/garlic powder. This will be your marinade. So smother thumper and let it sit overnight.

  • Fry it baby! You know the deal, pour the oil into a large pan -- one that is about an inch deep.. Set the heat to medium-high. You want the oil to come up about half way covering the meat.

  • In the meantime, let the marinated meat drain excess.

  • Let the oil heat until it is about 325°F; then we are ready to add a little flour. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.

  • Set the coated rabbit pieces in one layer in the hot oil (make sure they aren’t touching). This may require the chef to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don't let floured pieces sit.

  • Fry each piece for 8-12 minutes (flipping as needed).

  • I always suggest letting the fried meat cool on a rack to avoid messes and keep the best flavor.

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