Fried Rabbit Recipe - Buttermilk Fried Rabbit Recipe (2024)

FAQs

How long to marinate rabbit in buttermilk? ›

Use herbs like oregano, thyme, and parsley. Marinate the rabbit pieces. Place the rabbit pieces in the spiced buttermilk and turn to coat all sides. Cover and refrigerate 8 hours to overnight.

A Brine Keeps the Rabbit Moist

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 best way to get tender rabbit meat is by butchering them around the 12-week mark (depending on the breed) and cooking them low and slow. A crockpot is a fantastic way of cooking rabbit for tender, fall-off-the-bone meat.

Working in 2 batches, dredge rabbit in flour mixture, shaking off any excess, and fry, turning once and adjusting heat to maintain a steady temperature, until an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 10 minutes.

Buttermilk also tenderizes meats. Its lactic acid and enzymes denature protein strands and break down collagen, making the meat more tender and allowing moisture to penetrate into the tissue.

The meat will be tenderized, and you will notice the gamey taste is nearly gone or has been completely eliminated. Buttermilk is a secret weapon of many restaurant chefs. They pre-soak chicken, fish and other meats overnight before cooking to give it a hint of tanginess.

Another great example is to soak squirrel or rabbit in buttermilk just before frying. The point is to make sure that you're using the dairy to enhance the dish you plan on cooking with your wild game. Neutralization Some folks don't like what many identify as “gamey” flavors.

Before cooking the rabbit, it's best to let it marinate, this will enhance the flavours and also serve as an agent for the breading, so to get the crispy crunchy crust when fried. To marinate the rabbit, mix in buttermilk, garlic powder, onion powder, paprika, chili flakes, salt and pepper.

Often described as a stronger version of chicken, rabbit has a slightly sweet, vaguely gamey flavour and a pleasant texture, with wild rabbit having a much deeper flavour than farmed. Wild rabbits can be soaked in cold water for 3 hours to whiten the flesh if preferred.

How do you know when rabbit is done cooking? ›

For safety, the United States Department of Agriculture recommends cooking rabbit to an internal temperature of at least 160 °F (71 °C). The use of a food thermometer is recommended.

Marinating the rabbit in buttermilk for two to eight hours helps to tenderize the meat and add flavor and moisture to the finished product. Start the recipe with a buttermilk soak. The enzymes and acids in buttermilk help to both tenderize and add flavor and moisture to the lean rabbit meat.

Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour. Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade.

Fried rabbit pairs perfectly with your favorite fried chicken sides - think mashed potatoes with truffle butter, buttered sweet corn, and a zippy slaw.

A simple brine of 1/4 cup kosher salt to 4 cups water will do -- the rabbit is going to get plenty of seasoning later. Submerge your bunny in this brine about 8 hours. This process keeps them moist.

Cover or close tightly and refrigerate at least overnight and up to two days. Remove the meat, blot dry with paper towels and discard the marinade. It's important to remove the liquid so that the meat will sear instead of steam when it hits the hot pan.

It's best to marinate the chicken in this buttermilk marinade for at least two hours so that the flavors can start to soak into the meat, and the acidity can tenderize the chicken. You can also marinate overnight! However, try not to marinate longer than 24 hours if you can help it.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Cut venison round steaks into serving-size pieces. Pound each piece with heavy steak tenderizer. Place steaks in a dish and completely cover them with buttermilk. Refrigerate 6 to 12 hours.