Buttermilk fried bunny

I am rather behind on my blogging. We haven't stopped cooking, eating, or snapping photos of our dinners. I've just been slow on doing anything with the files. Take this dinner - from Easter - that has been sitting on my hard drive. Since 1994, I've been eating rabbit for Easter. It just seems a propos. See, for example, our grilled rabbit. Or my personal favourite, inspired by Dr. Ricky, our chocolate Easter bunny.



This year, we tried something new. Inspired by one of my favourite blogs, we cooked up a buttermilk fried rabbit. Because everything is better fried.

Hank knows good food, so we didn't mess with his recipe much, other than to up the heat a little:

2 domestic rabbits
2 cups buttermilk
½ cup of mixed chopped fresh herbs (I used fresh thyme and oregano)
1 tbsp paprika
1 tbsp garlic powder
4 tsp cayenne
2 cups flour
1 tsp salt
2 cups vegetable oil

Mix the buttermilk, herbs, paprika, garlic powder and cayenne. Dismantle your Easter bunnies (or get the butcher to do it for you), and soak the pieces in the buttermilk for 8 hours.



Mix the flour and salt. Drain the bunny bits, and then lightly toss them in the flour mixture, and set aside on a plate.



Heat your oil to 325°C. I find it easier to fry with a thermometer, you make fewer errors. Remember when frying, gently set your bunny into the hot oil. The closer you are when you let go of the bunny, the less likely you are to splash oil on yourself. Do not be afraid of the hot oil, and you won't get burned.

Fry about 12 minutes per side, or until the flour turns a nice dark brown.



Remove the fried bunny, and drain on paper towel. Mrs. Dude says this was her favourite bunny ever. Favourite. Bunny. Ever. She was tremendously excited by the fried bunny, and because it was fried, it was relatively low effort.



By Bbq Dude