Yard to Table

I shot a rabbit this morning and decided it would make an awesome dinner.


For how to skin a rabbit and get it ready for cooking see this video: http://youtu.be/IpwhOE74TMA

I made up a brine for it using home grown herbs out of our counter top garden and left it in a container in the fridge all day. For the brine:

  • 6 cups water
  • 2 cups fresh basil, chopped
  • 1/3 cup fresh oregano, chopped
  • 6 tbsp. salt
  • 2 tbsp. sugar
  • 6 tbsp. crushed garlic
  • 1/3 cup red-wine vinegar
  • 1 tsp. red-pepper flakes


After 8-12 hours (or overnight, whatever blows your skirt up) rinse off the rabbit. You’ll still have some oregano sticking on the meat, but it’s more flavor. Cut the rabbit into pieces for frying, like you would a chicken. Drumsticks, wings, etc. I sliced chunks of meat off the ribs and pulled out the tenderloin and discarded the rib cage. In a gallon Ziploc, combine:

1/3 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper

Shake to mix. Add rabbit pieces and shake to coat.

In a lg. skillet, heat 1/4″ of oil over med-high heat until hot. Add coated meat. Brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 20-25 mins turning pieces once. Remove cover and cook 5 mins. longer to crisp. Transfer meat to plate lined with paper towels.


~ by accordingtoleanne on January 19, 2014.

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