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11 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


    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!

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