1 medium-size onion, sliced
3 garlic cloves, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs
1 teaspoon smoked paprika
1 tablespoon cayenne
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
2 to 3 cups grape seed or vegetable oil
1. Soak the rabbit overnight in the b.u.t.termilk, along with the onion, garlic, herbs, paprika, and 1 teaspoon of the cayenne.
2. Drain in a colander, leaving some herbs on the rabbit. In a large resealable plastic bag or in a large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.
3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated. Do this in small batches, dredging just enough rabbit to fit in the pan at one time.
4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so hot that it burns.
5. Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.
Also try: squirrel, dove, turkey, upland game birds, or any other young game meat
Jugged Hare
Serves 6 to 8 Then there is the hare, not to be confused with the rabbit. Red fleshed like venison, not white fleshed like rabbit, hare live longer, run faster, and have sharper wits. In the days of the Roman Empire, hare meat was believed to preserve beauty, while its blood possessed medicinal qualities. Hare are mostly known in America as jackrabbit, or in some cases snowshoe hare. Because they are older and can run as fast as 45 miles per hour, this means that their meat is flavorful but also tough, and needs to be cooked slowly for a long time. Jugged hare is an ancient dish in which a whole hare was typically marinated and cooked in red wine and juniper berries in a tall jug that stands in a pan of water. It was traditionally served with the hare"s blood, which thickened the sauce. The liver can also be seared and pureed with a bit of cream to thicken the sauce, and should definitely be saved from any hare you hunt, if possible. Make sure the liver is healthy looking, and free of any white spots. And of course, if hare blood and liver are not at your fingertips, this recipe works well without them.
To Marinate: 1/4 cup brandy
1 (750 ml) bottle red wine
2 carrots
2 celery stalks
1 large onion
2 cups b.u.t.ton or other mushrooms
3 bay leaves
1 tablespoon fresh thyme
1 tablespoon chopped fresh rosemary
8 juniper berries
4 garlic cloves
1 hare, 2 swamp rabbits, or 3 cottontail rabbits, cut into serving pieces
To Stew: 1 stick (8 tablespoons) b.u.t.ter or lard
6 to 8 strips bacon or pancetta, diced
Salt and black pepper
All-purpose flour, for dusting
2 cups pearl onions, soaked in warm water, then peeled
1/2 cup dried mushrooms (e.g., porcini or chanterelle), soaked in brandy until re-