Buttermilk Fried Rabbit

“If it can be kilt, it can be fried.” –The Farmer

Buttermilk Fried Rabbit


1 rabbit, cut into serving sized pieces
1 cup flour
1 cup self-rising
¼ tsp smoky paprika
¼ tsp cayenne pepper
¼ tsp onion powder
½ tsp garlic powder
½ tsp salt
Oil for frying

1. Brine rabbit in saltwater overnight. Drain.
2. Marinade in buttermilk for 1 hour in fridge. Drain.
3. In a shallow dish, mix flours and all seasonings. 
4. Coat rabbit meat in flour. Allow to rest 15 minutes. Coat again prior to frying.
5. Heat oil to 325 to 350 degrees.
6. Preheat oven to 350 degrees.
7. Fry rabbit brown on both sides. Allow excess oil to drain on paper towels. Place on baking sheet and finish in oven for 15 minutes, turning once.

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