(Truthfully, you could use your favorite fried chicken recipe and just replace the chicken with rabbit, so long as that recipe calls for a brine-the brine is important!) Then I dredge the rabbit in a simple mixture of all-purpose flour, salt, and pepper, and let it rest for a little bit, which helps to keep the coating from falling off the rabbit in the fryer. And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn’t dry out. The mustard, paprika, and pepper add bite and a subtle smoky heat to the rabbit, the onion and garlic powders provide a more rounded, savory flavor, and the fresh thyme and rosemary brightens everything up a bit. For the brine, I use buttermilk and a mix of fresh herbs and dried spices. You’ll want to remove the meat from your smoker or grill when the meat is about five degrees Fahrenheit less than desired.
Therefore, you can expect the internal temperature of the meat to begin declining after resting for 15 minutes. This recipe for fried rabbit is essentially the same as one for fried chicken: the meat is brined, dredged, and fried until crisp on the outside and juicy inside. The carryover cooking period is finished after about 15-20 minutes.
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