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Crispy, golden, and full of flavour, fried rabbit is one of those classic bush dishes that never gets old. It’s leaner than chicken but just as satisfying, especially when done right with a crunchy coating and tender, juicy meat inside.
This recipe keeps it simple and rustic, using a buttermilk marinade to soften the meat and lock in flavour, then frying to that perfect golden crisp. Whether you’ve harvested it yourself or picked some up locally, this is a proper paddock-to-plate meal that celebrates good, honest cooking.
Serve it up with lemon, slaw, or a rich bush-style gravy—and you’ve got a dish that feels right at home around a campfire or on the dinner table.
Ingredients
For the rabbit:
- 1 whole rabbit (cut into pieces – legs, saddle, ribs)
- 2 cups buttermilk
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne
For coating:
- 1½ cups plain flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- ½ tsp thyme
For frying:
- Vegetable oil (or lard for full rustic flavour)
Method
1. Marinate (key step)
- Place rabbit pieces in buttermilk + spices
- Cover and refrigerate at least 4 hours (overnight = best)
This tenderises the meat and removes any toughness
2. Prep coating
- Mix all coating ingredients in a bowl
- Remove rabbit from buttermilk (let excess drip off)
3. Coat
- Dredge each piece in flour mix
- Press coating firmly so it sticks
- Let sit 5–10 mins (helps crust stick when frying)
4. Fry
- Heat oil to 170–180°C
- Fry pieces in batches (don’t overcrowd)
Cooking time:
- Smaller pieces: ~8–10 mins
- Larger legs: ~12–15 mins
Golden brown and internal temp ~75°C
5. Rest
- Place on rack (not paper towel—keeps it crispy)
