10/2/2018 Print - Chicken-Fried Rabbit with Smoked Tasso 
White Beans

Chicken-Fried Rabbit With Smoked Tasso 
White Beans

Serves 4

Ingredients

2 cups whole buttermilk

1 teaspoon fresh thyme

1 tablespoon fresh chopped parsley

1 teaspoon garlic powder

2 tablespoons hot sauce

2 whole rabbits, cut into 6 serving pieces

Canola oil, for frying

1½ cups all-purpose flour

1 tablespoon smoked paprika

1 tablespoon ground ancho chile powder

2 teaspoons cayenne pepper

2 teaspoons kosher salt

2 teaspoons ground black pepper

Smoked Tasso White Beans (recipe follows)

Garnish: chopped fresh parsley

Instructions

1 In a large mixing bowl, combine buttermilk, thyme, parsley, garlic powder, and hot sauce. Add rabbit, and turn to coat. Cover and
refrigerate 8 hours or overnight.

2 In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium heat until a deep-fry thermometer registers 350°.

3 In a large resealable plastic bag, combine flour, paprika, chile powder, cayenne, salt, and pepper. Seal, and shake to mix evenly. Add
rabbit; seal, and shake again until rabbit is coated.

4 Fry rabbit, in batches, turning after 8 minutes, and cook 5 minutes more or until golden brown and a meat thermometer registers 165°.
Larger pieces, like the hind legs, will take longer to cook. Let drain on paper towels. Serve with Smoked Tasso White Beans; garnish
with parsley, if desired.

louisiana cookin https://www.louisianacookin.com/

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