Southern Fried Rabbit with Spicy Coleslaw
Prep Time: 30-40 minutes | Cooking Time: 25 minutes | Servings: 4-6
This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight.
Place rabbit pieces in large ziploc bag (or glass pan). Cover with buttermilk, and place in refrigerator for 24 hours.
Heat frying oil in large skillet. (There should be enough oil to cover rabbit 1/2 way when placed in pan.)
Mix flour, salt, pepper, paprika and garlic in bowl. Take rabbit out of marinade and dredge in flour mix.
Place rabbit pieces in hot oil. Fry until golden brown on both sides, at least 2 minutes.
Place rabbit pieces in oven ready pan. Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees.
Shred 1/2 head of cabbage. Mix with shredded carrot and sliced olives.
In another bowl, mix olive juice, mayoniase, salt and pepper to taste. Pour over cabbage mix. Slice a couple olives to place on top as garnish.
- 1 whole Rabbit, cut into 8 pieces
- 3cups Buttermilk
- 2-3cups Flour
- 2tsp Paprika
- 2tsp Garlic powder
- Salt & Pepper
- 1head Cabbage
- 1 peeled and shredded carrots
- 1/2jar juice from Stump's Hot Olives
- 10-15 Stump's Hot Olives, sliced
- 3tsp Mayonaise
Recipe submitted by Executive Chef Robert L. Gamble