Rabbit Fried No. 2

This two-step approach to fried rabbit guarantees tender meat inside and a crispy golden crust outside. Simmering the pieces first in salted water with whole peppercorns and a bay leaf cooks the meat through gently, so the frying step is just about building that crust.

The simmer is doing the real work. Rabbit can turn tough and stringy if you try to fry it raw all the way through. By poaching it first until tender, you take the guesswork out of doneness. Once it’s cooked, dry the pieces thoroughly, dredge in flour, and fry in butter over medium heat until browned on all sides.

Medium heat matters here. Butter burns at high temperatures, and you need enough time for the flour coating to crisp up evenly. If the butter starts to brown too dark, lower the heat. The goal is golden, not scorched.

Pro Tips

• Dry the rabbit pieces completely after simmering. Wet meat won’t hold the flour coating, and water in hot butter spatters badly.
• Don’t crowd the pan. Fry in batches so each piece has room to brown on all sides.
• Save the poaching liquid. It’s a lightly flavored rabbit broth you can use for gravy or soup.
• Serve with pan drippings spooned over the top, or deglaze the pan with a splash of white wine for a quick sauce.

Variations

• Herbed flour: Add dried thyme, sage, and garlic powder to the dredging flour for a more seasoned crust.
• Buttermilk soak: After simmering, soak the pieces in buttermilk for an hour before dredging for extra tenderness and tang.
• Crispy upgrade: Use half butter, half oil for a higher smoke point that lets you get the crust extra crispy.