From field to fork, better than fried pork. These cottontails have some kick, and the whole family will love them!
- 1 cottontail rabbit, deboned and cut into serving pieces (we made 3)
- 2 cups buttermilk
- 1 medium onion, sliced
- 3 garlic cloves, diced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon tarragon (or a teaspoon each of your 3 favorite dried herbs)
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 cups flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- Salt and pepper
- 2-3 cups vegetable oil or olive oil
Pour buttermilk into a bowl with chopped onion, garlic, oregano, thyme, tarragon, paprika, and cayenne pepper into the buttermilk. Quarter and debone the rabbit, cutting it into bite sized pieces. Soak the meat in the marinade in the refrigerator for 12 hours.
Combine batter or flour into a bowl. Add garlic powder, onion powder, and cayenne pepper with the batter. Mix the ingredients in the bowl.
- Soak the rabbit overnight in the buttermilk with the onions, garlic, herbs, paprika, and cayenne pepper.
- Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a largebowl, mix the flour with the garlic and onion powder and cayenne, as well as a dash of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (the oil should not be smoking).
- Place the rabbit pieces in the bag with flour and shake until thoroughly coated. Do this in small batches; the rabbit pieces should not be crowded in the pan.
- Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then turn over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so hot that it burns.
- Remove the rabbit from the skillet and place on a wire rack over paper towel. Season immediately with salt and pepper, to help preserve the crispiness. The rabbit is best served immediately or cold.