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Buttermilk Fried Rabbit Are you game to try one of Georgia Pellegrini's fave recipes??

plate of fried rabbit pieces, with inset of woman in hunting gear with rifle

Serves 4

1 young cottontail rabbit, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, diced
1 tsp. oregano
1 tsp. thyme
1 tsp. tarragon
1 tsp. smoked paprika
1 tsp. cayenne pepper
2 cups flour
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. cayenne pepper
Salt and pepper
2 to 3 cups grape seed or vegetable oil

Soak rabbit pieces overnight in buttermilk with the onions, minced garlic, herbs, paprika and cayenne pepper. Drain in a colander, leaving some herbs on the rabbit. In a large resealable bag or plastic bowl, mix the flour with the garlic and onion powder along with remaining 2 tsp. of cayenne and a pinch of salt and pepper.

Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil (the oil should not be smoking).

Place the rabbit pieces in the bag with flour mixture and shake until thoroughly coated. Do this in small batches, dredging just enough rabbit to fit in pan at one time.

Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown. Flip and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so hot that it burns.

Remove rabbit from the skillet and place on a wire rack over paper towel. Season immediately with salt and pepper to help preserve the crispiness. It's best served immediately or cold.

Before cooking a rabbit or a squirrel, it's best to soak it in salt water for several hours or overnight. This helps extract any impurities and retain moisture during cooking.