Fried “Buffalo Style” Rabbit with Blue Cheese and Hot Sauce

Name: Fried “Buffalo Style” Rabbit with Blue Cheese and Hot Sauce
Yield: serves 4
Ingredients: 1 yellow onion, halved; 1 garlic clove, smashed; 1/2 bunch fresh flat-leaf parsley; 2 bay leaves; 1 fresh thyme sprig; Kosher salt and freshly ground black pepper; 1 teaspoon whole black peppercorns; Two 3-pound rabbits, each cut into 8 pieces, rinsed; 1 quart buttermilk; 1 tablespoon Habañero Hot Sauce (page 244) or store-bought hot sauce, such as Tabasco, plus more for serving; 3 cups all-purpose flour; 1 tablespoon garlic powder; 2 teaspoons sweet smoked paprika; Canola oil, for deep-frying; Blue Cheese Sauce (recipe follows); 1 cup sour cream; 1 cup crumbled Danish blue cheese; 2 tablespoons buttermilk; Kosher salt and freshly ground black pepper; (makes 1 1/2 cups)

December 9, 2011

Rabbit is a great change of pace from the everyday and luckily is becoming more widely available. Have your butcher cut up the rabbit for you; it can be tricky to do at home. The flavor is mild and the meat tender; you’ll swear it tastes like chicken. The hot sauce and blue cheese do not overwhelm; they actually bring out the flavor of the rabbit. The blue cheese sauce also makes a great salad dressing, thinned with a tablespoon of water.

Recipe notes

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