Deep Fried Rabbit



  • 2 Rabbits, about 3 pounds each, cut into 6 pieces each
  • 3 cups flour
  • 3 tablespoons + 1 teaspoon Cajun Seasoning
  • Peanut Oil, for frying
  • 1/4 cup honey
  • 1 cup buttermilk.

For the Brine

  • 3 cups buttermilk
  • 1/3 cup kosher salt
  • 2 tablespoons brown sugar
  • 2 Stash Meyer Lemon Herbal Tea Bags
  1. Place the all brine ingredients in a saucepan on the stove.  Warm over low heat, stirring constantly, until salt and sugar is dissolved.  Remove from heat and allow to cool to room temperature.
  2. Once the brine is room temperature, remove tea bags.  Place brine and rabbit pieces in a resealable plastic bag.  Place brine and rabbit in the refrigerator for 4 to 6 hours.
  3. After at least four hours remove rabbit from brine and discard brine and plastic bag.  Gently rinse brine from rabbit under running cold water.  Pat dry.
  4. Combine 3 tablespoon Cajun Seasoning with 3 cups flour in another resealable plastic bag.  Shake to mix.
  5. Roll rabbit pieces in buttermilk and place in plastic bag.  Shake bag until all the pieces are evenly coated.  Remove rabbit from bag and lay on a cooling rack.  Allow to sit for 15 minutes.
  6. Heat oil to 350 degrees in a cast iron skillet over medium heat on the stove.
  7. Gently place each piece of rabbit in hot oil and fry until a deep golden brown, about 8 to 10 minutes.
  8. Remove from oil and place on paper towels.  While still hot sprinkle fried rabbit with 1 teaspoon of Cajun Seasoning and then lightly drizzle honey over the hot rabbit.
  9. Serve immediately.