One thing I can say for sure is if you have a rabbit problem you don't have a coyote problem.
Buttermilk Fried RabbitPrep Time: 4 hours, not including brining time
Cook Time: 25 minutes
•2 to 4 cottontails, cut into serving pieces
•2 cups buttermilk
•2 tablespoons Italian seasoning, or mix together 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme and 1 tablespoon dried parsley
•1 tablespoon paprika
•1 tablespoon garlic powder
•2 teaspoons cayenne, or to taste
•1 1/2 cups flour
•1 heaping teaspoon salt
•About 2 cups vegetable oil
1.Mix the buttermilk with the all the spices except the teaspoon of salt and the flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 8 hours.
2.When you are ready to fry, pour the oil into a large pan — a big cast iron frying pan is ideal — to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set the heat to medium-high.
3.Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Don’t shake off the buttermilk or anything, just leave it there.
4.Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.
5.Set the coated rabbit pieces in one layer in the hot oil so they don’t touch. Fry for about 8 to 12 minutes. Fry gently — you want a steady sizzle, but nothing raging, and you definitely don’t want the rabbit to just sit in oil. You might need to adjust the heat. Turn the rabbit pieces and fry for another 10 minutes or so, until they are golden brown. The forelegs will come out first, followed by the loin, and the hind legs will come out last. You will probably need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don’t let the floured pieces sit.
6.When the rabbit is good and fried, let them rest on a rack set over a paper towel to drain away any excess oil. If you are cooking in batches, set this in a warm oven.
Rabbit Pot Pie 1 rabbit, cut into serving pieces
~ water
~ vinegar
~ salt and pepper
~ flour
~ 2 medium onions, chopped
~ 2 carrots, diced
~ 3 potatoes, diced
~ pie crust or biscuits
Soak rabbit in equal parts of water and vinegar overnight.
Remove rabbit from water/vinegar mixture and dry. Season with salt and pepper to taste and roll in flour.
In a stew pot, large skillet or dutch oven, heat a little oil and brown the rabbit quickly on both sides.
Add enough water to cover the rabbit. Cover and simmer for 1 to 1 1/2 hours.
Add the onions, carrots and potatoes. Cover and simmer until carrots are tender.
Thicken the broth with flour. Use 2 tablespoons of flour for each cup of broth.
Pour into a greased baking dish and top with the pie crust or with biscuits.
Cook at 375 degrees until the crust is golden brown.
Al
