Buttermilk Fried Rabbit “wings” Front Legs Recipe

Take your Rabbit front legs and cut them in half, trim them up if you have any extra silverskin and or fat on them, then take a glass dish and fit them in, cover in buttermilk, if its a young fryer a couple hours is good but if its a older rabbit, soak in the fridge overnight.

Take them out and let them drain on a papertowel, then in a dish or baggy, mix cornmeal (I wanted it gluten free but you can also use flour) with salt, pepper, onion powder, garlic powder in my case I used Seasoning salt as well and put each peice in and fully coat the peice, then in a good cast iron pan, melt out a good amount of lard, I went with about an inch to a inch and half as I wanted the fat to come up halfway on the peices themselves.

Make sure you oil is hot but not smoking hot and place each peice the pan as evenly as possable, cook for about eight to ten min on each side, ideally only turning once, drain on a rack or on paper towel, can be served hot or cold..  the keys here are using deep enough fat, keeping the oil hot but not smoking (nice steady heat, and you will need to learn your stove on which is the perfect number for that) and don’t overfill your pan, there should be no touching of the peices..

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