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16 responses to “Buttermilk Fried Rabbit”

  1. Ian Joyce

    Hey there Hank – recipe looks fantastic. I’ve been a long time reader, ever since your article on “Lake Erie Perch Chowder” was passed along to me from a fellow Clevelander – really appreciate the positive and honest reporting on the area and its fisheries.

    Anyway, I haven’t done much in the kitchen with rabbit, but was wondering what preparation you’d suggest if I wanted to combine your Pigeon Tortellini recipe with Rabbit? Specifically, would I pan-brown and roast the rabbit or should I braise? And what type of fat would you use with it? Main concern would be drying out the filling…

    Thanks again and keep up the fantastic work! – Ian

  2. Phillip

    I wish I’d had this recipe when I lived in Japatul Valley outside San Diego years ago. Them rabbits came out every night to steal the hay and it would’ve been nice to even things up a bit.

  3. Horsedoctor

    Decimated the local rabbit population this summer to save wife’s garden & haven’t yet started on the ABUNDANT squirrel population both in woods & on the bird feeders, but lots of pheasant breast in freezer so used that. Brined for a couple hours first then into buttermilk marinade overnight. This recipe immediately made my top 10 ways to prepare pheasant!!! Thanks a bunch!

  4. Richard Chartrand

    Hi Hank me and my wife live in French River Ontario Canada, I put some snare about 6 or so and on the next day we got a snowshoe hare, I gut it and got it to sit in the brine and we are gona do the butter milk recipe, it look so good…we will repost the result

  5. amna

    Hello,

    This sounds extremely delicious, but I was wondering how it can be adapted to a full sized rabbit (about 1 kg or 2.2 lbs). The pieces will be bigger, so it may require a longer cooking time. Will the 10 minutes o frying on each side be enough?

    I can’t wait to make this =)

  6. Matthew

    I’m a southerner transplanted in Montreal. There’s lots of wonderful things to eat here but good fried chicken is hard to come across. I work at a farm and somebody let the boy rabbits get in with the girl rabbits and now there are way more than we need. Lucky me. I made this a couple days ago and have been dreaming about it since then. I’d dare say the best fried chicken I ever had was a rabbit. Thanks!

  7. Linda McElhannon

    I grew up in Atlanta Georgia on a small farm. We raised chickens, rabbits, ducks and turkeys. Your buttermilk recipe sounds like the way mom and dad cooked the domesticated and wild rabbits and chickens that were fried up in large quantity. That was the best I have ever had. I am looking forward to trying your posted recipe. Thanks for the listing.

  8. Jon

    I made this recipe for the second time today. The first time I used a young cottontail and it was outstanding! But today I used an older rabbit and it was a bit tougher and too salty. I think I followed the recipe exactly as before; the only difference was that I brined the second rabbit for much longer (maybe 9 hours). Do you think that was too long for a wild rabbit? I will definitely try it again but I’ll keep this one for the young bunnies. Thanks for posting such great recipes!

  9. Nikki Zern

    Hi Hank! I’m considering setting up a rabbitry in my barn if my family and I enjoy the taste of rabbit. I’m honestly looking for a recipe that will get an easy thumbs up from my husband and kids so I can go forth and start building. This first meal might be the only chance I get (I can get adventurous with more exotic recipes later once they’re hooked). Would you recommend the fried rabbit? And if so, any reason I can’t use my deep fryer instead of flipping it in a more shallow pan?
    Thanks! Nikki (Austin, TX)

  10. Scott Wood

    I used this recipe with some older wild cottontails with outstanding results. I was a little scared of the brine having overdone brines before, so I only brined for 4 hours. Soaked them in buttermilk for 8 hours. I’m not sure how it could have been better. Tender and moist with great rabbit flavor. Thanks,
    Scott Wood in NC

  11. Carl

    Question about the recipe. When you say “coat” the rabbit in the buttermilk mixture, do you mean dip the rabbit into the mixture then place into a container? Or do you mean put the rabbit into a container and then pour all of the mixture over it?

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