| Southern Fried Rabbit with Spicy Coleslaw |
| Prep Time: | 30-40 min. | Cooking Time: | 25 min |
| Servings: | 4-6 |
| Comments: |
| This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight. |
Ingredients:
1 whole Rabbit, cut into 8 pieces
|
| 3 cups Buttermilk |
| 2-3 cups Flour |
| 2 tsp Paprika |
| 2 tsp Garlic powder |
| Salt & Pepper |
| 1 head Cabbage |
| 1 peeled and shredded carrot |
| 1/2 jar juice from Stump's Hot Olives |
| 10-15 Stump's Hot Olives, sliced |
| 3 tsp Mayonnaise |
| |
| Place rabbit pieces in large ziploc bag (or glass pan). Cover with buttermilk, and place in refrigerator for 24 hours. |
| Heat frying oil in large skillet. (There should be enough oil to cover rabbit 1/2 way when placed in pan.) |
| Mix flour, salt, pepper, paprika and garlic in bowl. Take rabbit out of marinade and dredge in flour mix. |
| Place rabbit pieces in hot oil. Fry until golden brown on both sides, at least 2 minutes. |
| Place rabbit pieces in oven ready pan. Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees. |
| Shred 1/2 head of cabbage. Mix with shredded carrot and sliced olives. |
| In another bowl, mix olive juice, mayonnaise, salt and pepper to taste. Pour over cabbage mix. Slice a couple olives to place on top as garnish. |
