BUTTERMILK FRIED RABBIT ENJOY DAN:

                                             BUTTERMILK FRIED RABBIT by CHEF DAN:

Serves 4

INGREDIENTS

1 Rabbit cur into serving pieces

2 cups buttermilk, more if needed

Zest and juice of 1/2-lemon

2 tablespoons Italian seasoning

1 tablespoon (simply Asian) sweet ginger garlic seasoning

1 tablespoon smoked paprika

2 teaspoon cayenne powder

1-1/2-cups flour

Kosher salt to taste

1/4-cup vegetable oil

DIRECTIONS:

1.      Mix the buttermilk and all the spices including zest and lemon juice.

2.      Coat the rabbit with the mixture and set in a covered container.

3.      Refrigerate overnight.

4.      Take the rabbit out of the buttermilk and let drain in a colander.

5.      Don’t shake off the buttermilk, just leave it there.

6.      Pour the flour and salt into a plastic bag and shake to combine.

7.      Put pieces of rabbit into bag and shake to coat in flour.

8.      In a cast-iron fry pan add oil over medium-high heat when sizzling.

9.      Set pieces of rabbit in hot oil in one layer not touching.

10.  Fry for 8-12 minutes, fry gently you want a steady sizzle.

11.  Turn rabbit pieces over; fry until internal temperature is 160 degrees, until golden brown.

12.  Serve with polenta or pasta.

ENJOY DAN:                                                                                                          BON-APPETITE!!!