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
- 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.
- 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.
- 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.
- Combine 3 tablespoon Cajun Seasoning with 3 cups flour in another resealable plastic bag. Shake to mix.
- 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.
- Heat oil to 350 degrees in a cast iron skillet over medium heat on the stove.
- Gently place each piece of rabbit in hot oil and fry until a deep golden brown, about 8 to 10 minutes.
- 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.
- Serve immediately.