Buttermilk Fried Rabbit
"If you are using wild cottontails, I highly recommend you brine your rabbits before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do — the rabbit is going to get plenty of seasoning later. Submerge your bunny in this brine for up to 12 hours. This process keeps them moist. Domesticated rabbits don’t really need this, but if you want to brine them, do so for no more than 4 hours...."
INGREDIENTS
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2 to 4 cottontails, cut into serving pieces
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2 cups buttermilk
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2 tablespoons Italian seasoning, or mix together 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme and 1 tablespoon dried parsley
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1 tablespoon paprika
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1 tablespoon garlic powder
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2 teaspoons cayenne, or to taste
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1 1/2 cups flour
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1 heaping teaspoon salt
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About 2 cups vegetable oil
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