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How to Make Kentucky-Style Fried Rabbit

How to Make Kentucky-Style Fried Rabbit

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In my opinion, every prepper needs to know how to cook. More than that, he or she must become acquainted with the intricacies of preparing the game. Since it’s nearly impossible for me to cover every kind of game out there, I’m going to stick with something smaller and found in almost every corner of the globe – the rabbit.

Yup, you’ve guessed; in today’s article, I’m gonna show you how to deep-fry Bugs Bunny. Yes, I am well aware of the fact that they are cute and friendly and make great house pets, but do keep in mind that in SHTF situation, there’s no room for bias or, in this case, for mercy.

Anyway, you should know that in many countries, the rabbit is considered a delicacy, especially the wild one. Not that there’s anything wrong with domesticated bunnies, but those with ‘freedom to roam’ have an entirely different taste – it’s exactly the same thing between eating domesticated and wild hogs.

Now, the recipe I’m about to show you is very easy to prepare and, as the headline suggests, it involves plenty of oil. Consider this dish a prepper’s take on Colonel Sanders’ iconic fried chicken. So, without further ado, here’s how to prepare a Kentucky-style fried rabbit.

Gathering the ingredients

For this dish, you will need to following ingredients:

  • One young rabbit. Regarding the meat, you can use almost any part. I prefer the cottontails because they’re easier to prepare and far juicier compared to the other cuts.
  • Two cups of buttermilk.
  • Two tablespoons of Italian seasoning or your favorite spice mix. Just make sure it contains oregano, thyme, and dried parsley.
  • One tablespoon or paprika.
  • One tablespoon of powdered garlic.
  • Two or three tablespoons of black or cayenne pepper.
  • One and a half cups of all-purpose flour.
  • One teaspoon of salt.
  • Two cups of vegetable oil or tallow.

You done gathering the ingredients? Great. Let’s get to the fun part.

How to prepare Kentucky-style fried rabbit

Before seasoning your rabbit, you may want to brine it. The thing about using wild rabbit for this recipe is that it comes out all dry. Brining the rabbit beforehand ensures that the, well, nuggets will be moist and crispy at the same time.

To do that, grab a zip-lock back an add a ¼ tablespoon of rock salt and four cups of water. Put the cottontails inside and leave in the fridge for four to 8 hours. After that, take the rabbit out of the bag and start cooking.

Step 1. In a large bowl, put your buttermilk, paprika garlic powder, pepper, and Italian seasoning. Whisk the ingredients.

Step 2. Coat the cottontails with this mixture, stick in a zip-lock bag, and place in the fridge for a couple of hours or overnight.

Step 3. When you’re ready, take a skillet or frying pan and fill it with oil or tallow. Ensure that the oil completely covers the cottontails. Otherwise, you will need to flip it more times than necessary.

Step 4. Take the rabbit out of the zip-lock bag and place it into a strainer. Allow your cuts to drain for 15 or 20 minutes.

Step 5. While the rabbit’s sitting in the strainer, prepare the crust. Normally, you would have to put flour in a deep plate or something and sort of roll over your cottontails in it. However, there’s a faster way, one that does not involve getting your hands too dirty. Take a large zip-lock bag, add all-purpose flour and the salt.

Place your rabbit cuts inside, seal the bag, and shake. That’s it! All you have to do now is to use some thongs to take out the flour-coated rabbit and to place on a plate while waiting for your cooking oil to reach the desired temperature.

(Optional) If want a crunchier crust, follow the Viennese schnitzel recipe. Put some all-flour in a plate, some breadcrumbs in another one, followed by a third plate which contains one whisked egg, two tablespoons of milk, a dash of salt and pepper. First, roll the cottontail through the flour, dip in the eggs and milk mixture, and finally roll through breadcrumbs.

Step 6. Set the heat to medium-high. You’ll need a temperature of at least 325 degrees Fahrenheit to deep-fry those rabbit cuts.

Step 7. When the oil gets hot, add the cottontails. Deep-fry them for 8 to 12 minutes. Keep in mind that rabbit tends to suck a lot of oil, so be ready to pour some more if the oil level drops.

Step 8. When they’re done, place on a piece of paper towel. It will absorb the excess oil. That’s it! Serve while it’s still hot. Rabbit cottontails is a very versatile food since it can be paired with almost any kind of side-dish. I personally like to serve them with mashed or blanched potatoes and some green lettuce. Since it’s a deep-fried dish, you can always serve it with garlic sauce and a cold beer.

Wrap up

Preparing the rabbit is not that difficult. Of course, there are other ways to prepare this sort of game, but those recipes call for a lot more steps and ingredients. The best thing about this dish is that you can prepare it in any kind of setting. I personally like to prepare this recipe during a family camping trick. All you need are the right spices, a survival knife, a medium-sized cast-iron pot, and a source of the fire.

If you can’t afford to carry a pot, you can always use your canteen. As for frying the cuts, you can replace oil with tallow if you’ve got some of you. Always remember that domestic rabbits don’t need brining. Moreover, while keeping the wild rabbit cuts in the salt and water solution, you would do well to set a timer. If it stays longer than 8 hours, it will get all mushy during the deep-frying process.

That about covers it for my mouthwatering Kentucky-style fried rabbit. What do you think about this recipe? Hit the comments section and let me know.

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