• Tommy Centola

Deep Fried Cajun Country Rabbit

Updated: Jan 4

I find that my recipes tend to stay with common main ingredients. So this week, I am going to change that up.

3 rabbits, skinned, dressed and cut into pieces

2 cups Onions, coarsely chopped

2 cups Milk

2 teaspoons Hot Sauce

4 cups All-purpose flour

3 teaspoons Creole Seasoning

2 tablespoons Kosher Salt

2 teaspoons Cayenne Pepper

2 tablespoons coarse-ground Black Pepper

1 Egg, lightly beaten

1 cup Evaporated Milk

1/4 cup Water

1 quart Peanut Oil, for frying

Wash the rabbit, removing the fat. Set them in a non-reactive bowl. Sprinkle the onions over the pieces and immediately mix them with your hands. Blend together the whole milk and the hot sauce and pour it over the rabbits and onions to form a marinade. Marinate for at least 3 hours or longer (overnight is the best).

When you are ready to fry, heat peanut oil to 350℉ in a stovetop fry pan. Place the flour into a gallon-size zipper bag and sprinkle in the seasonings. Blend everything uniformly, to make sure the seasonings are well mixed. Whip together the egg, milk and water.

Take rabbit from the marinade, quickly dredge it in the flour, dip it into the egg wash, dredge it again in the flour, and drop it into the hot peanut oil. Fry for 12 to 16 minutes.

Enjoy!!!

Good cooking, Good Eating and Good Living!

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