Entree: United States – Ozarks – Fried Rabbit (Pan-fried country-style rabbit with a seasoned cornmeal-and-flour crust, served with pan gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

- 2–3 lb (900–1350 g) rabbit, cut into 6–8 pieces, approx. 2–3 lb (900–1350 g) usable
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce or 1 tsp (5 g) cayenne, optional
- 1 1/2 cups (180 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) black pepper, divided
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) paprika
- 1/2 tsp (1.5 g) onion powder
- 1–2 cups (240–480 ml) lard, vegetable oil, or a mix for frying
- 2 tbsp (28 g) unsalted butter (optional, for flavor)
- 1 small onion, finely chopped — about 1/2 cup (80 g) for gravy
- 1 clove garlic, minced
- 1 cup (240 ml) chicken stock or water for pan gravy
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme

Instructions

1. Combine buttermilk with half the salt and half the pepper and hot sauce or cayenne if using; submerge rabbit pieces and refrigerate for 2–6 hours or overnight to tenderize.
2. In a shallow dish, whisk together cornmeal, flour, remaining salt and pepper, garlic powder, paprika, and onion powder.
3. Remove rabbit from buttermilk, letting excess drip off; dredge pieces thoroughly in the cornmeal-flour mixture, pressing to adhere.
4. Heat a heavy skillet over medium-high and add enough lard or oil to come about 1/4 inch (6 mm) up the sides; when shimmering, add butter if using.
5. Fry rabbit pieces in batches without crowding, turning once, until deep golden brown and an instant-read thermometer inserted near bone reads 160–165°F (71–74°C), about 10–14 minutes per batch depending on piece size; transfer to a wire rack to rest.
6. Pour off excess fat leaving about 2 tablespoons in the skillet; reduce heat to medium, add chopped onion and sauté until soft, about 4 minutes, then add garlic and thyme and cook 30 seconds.
7. Deglaze the pan with chicken stock, scraping up browned bits, and simmer until slightly reduced to a pan gravy consistency, about 3–5 minutes; season to taste.
8. Return rabbit to the pan briefly to warm in the gravy if desired, then serve hot with the pan gravy spooned over.