This fried rabbit recipe will make a believer out of anyone—just don't mention Thumper.
Ingredients
Servings
1
3-lb. rabbit, cut into 6 pieces, rib cage reserved for another use (such as stock)
1
tablespoon plus 2 teaspoons kosher salt
1
750-ml bottle dry white wine
1
garlic clove, crushed
2
3-inch strips lemon zest
1
bay leaf
1
/2 teaspoon whole allspice, crushed
1
cup crème fraîche
1
tablespoon Dijon mustard
1
tablespoon chopped fresh oregano
1
tablespoon chopped fresh rosemary
1
tablespoon chopped fresh thyme
1
teaspoon freshly cracked black pepper
1
tablespoon fennel seeds
1
cup all-purpose flour
1
cup semolina flour (pasta flour)
Vegetable oil (for frying)
1
/2 teaspoon crushed red pepper flakes (optional)
2
tablespoons minced fresh chives (optional)
Preparation
Step 1
Place rabbit in a medium pot; add 1 Tbsp. salt, next 5 ingredients, and water if needed so that rabbit is completely submerged. Bring liquid to a boil over medium-high heat; immediately reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of the meat registers 135°, about 20 minutes. Let rabbit cool in cooking liquid. Drain rabbit; discard liquid.
Step 2
Meanwhile, whisk crème fraîche, Dijon mustard, oregano, rosemary, thyme, and black pepper in a medium bowl. Add rabbit to marinade, turning to coat well. Cover tightly with plastic wrap and chill for 24 hours.
Step 3
Lightly toast fennel seeds in a small skillet over medium heat until fragrant, about 30 seconds. Grind in spice mill and transfer to a medium bowl; whisk in remaining 2 tsp. salt and flours.
Step 4
Pour oil into a large deep skillet to a depth of 1 inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 325°. Set a wire rack inside a rimmed baking sheet. Working in 2 batches, dredge rabbit in flour mixture, shaking off any excess, and fry, turning once and adjusting heat to maintain a steady temperature, until an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 10 minutes. Transfer rabbit to prepared rack. Sprinkle with red pepper flakes, if using, and let cool for at least 10 minutes before serving. Garnish with chives, if desired.
