Chicken Fried Cottontail with Truffled Honey Drizzle
Chicken Fried Cottontail with Truffle Honey Drizzle
1 cottontail rabbit, cut into 2” pieces
½ cup greek yogurt mixed with 1 cup water OR 1 ½ cups buttermilk
chopped chives for garnishing
1 cup all purpose flour
¼ cup rice flour or cornstarch
2 TBSP dry or fresh thyme
1 TBSP salt
2 TBSP Honey
1 TBSP Rice Wine Vinegar
¼ tsp black truffle oil
¼ tsp Montana Mex Jalapeño Seasoning
Add yogurt or buttermilk and rabbit to an airtight container and allow to marinate for 5-8 hours.
Remove rabbit from marinade and allow excess liquids to drain in a colander for a few minutes.
Meanwhile, combine dressing ingredients in a small bowl and whisk together. Set aside.
Combine dredge ingredients in a large bowl. Working in batches of a few at a time, add rabbit to flour/dredge and turn pieces over and around until evenly coated.*
In a deep sided cast iron or heavy bottomed pot heat lard to 375° F. Again working in batches, fry each piece of rabbit for 5 minutes on each side. Remove Rabbit from the hot oil and drain on paper towels.
Transfer rabbit to a bowl and drizzle with a spoonful of the honey mixture. Gently toss and then place in your desired serving dish. Finish with an additional spoonful of Honey dressing and sprinkle with chopped chives.
*My friend Carla Hall is a southern Chef and all around super who knows a thing or two about frying chicken and she adds that in this step it is important to press firmly on the meat so that the flour really adheres well. So use some muscle!