Wild Game Wednesday: Chicken Fried Rabbit
Check out this week’s recipe from Gourmet Gone Wild for some delightful chicken fried rabbit!
Enjoy this fresh take on a classic by serving your chicken fried rabbits with a semolina corn cake, candied bacon and pickled watermelon rinds.
Total Time: 1.5 hours
2 CUPS buttermilk
2 CUPS all-purpose flour
1 TSP paprika
½ TSP mustard powder
½ TSP onion powder
½ TSP garlic powder
4 Rabbit hindquarters, about 8 OZ each
Oil for frying
1 Jar of pickled watermelon rind, available at most supermarkets
Chicken Fried Rabbit:
- Pour the buttermilk into a bowl big enough to hold all four pieces of rabbit. Soak the rabbit in buttermilk for about 30 minutes.
- In another large bowl, combine the flour with paprika, mustard powder, onion and garlic powders. Season with salt.
- Remove the rabbit from the buttermilk and give it a shake to remove any excess buttermilk. Toss the rabbit well in the seasoned flour, making sure to completely cover the meat.
- Pour oil to the depth of 1 inch in a large sauté pan and heat to 350°F over medium-high heat. A thermometer is really helpful for monitoring the oil’s temperature.
- Using tongs, carefully drop the rabbit pieces into the oil. Fry until golden brown, about 3 minutes per side.
- Using a slotted spoon or tongs, transfer the rabbit from the pan to a plate lined with paper towels. To finish, give the rabbit a nice squeeze of lemon juice.
Semolina Corn Cake:
- Bring the water, milk and salt to a boil. Slowly whisk in the polenta, turn heat to low and continue to whisk for about 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9×9 baking dish and set aside to cool.
- While the polenta is setting up, add the butter and olive oil to a skillet set over medium-low heat. Add the onions and a sprinkle of kosher salt and cook, stirring occasionally until soft and golden. About 20-25 minutes.
- After the polenta has cooled, pour 1 tablespoon of olive oil in a skillet set over medium heat. Using a 3-inch round cookie or biscuit cutter, cut circles out of the firm polenta and place in the heated skillet.
- Cook until slightly browned and crusty on one side, about 2 minutes. Then flip over and cook the other side another two minutes.
- To assemble cakes, place on a plate and add a tablespoon of caramelized onions to each cake and top with about a teaspoon of goat cheese. Drizzle with honey.
- Preheat oven to 350°F.
- Lightly spray a cooking rack with the olive oil spray.
- Place brown sugar in a bowl and evenly coat bacon with brown sugar on both sides.
- Lay bacon on cooking rack and place the cooking sheet under it. Sprinkle additional sugar on top of the bacon.
- Cook in the oven for 20 to 30 minutes until just crisp. Let cool and enjoy!
Place the polenta cakes on the center of the plate. Add a tablespoon of caramelized onions to each and top with goat cheese, a drizzle of honey, a couple of pieces of watermelon rind, one hind-quarter of rabbit on the side of the polenta cake, and top with a slice of candied bacon. This meal pairs great with white and red wines, specifically, Chardonnay, Riesling, Viognier and merlot, pinot noir and Zinfandel.
Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!
Leave a Comment