Black Ale and Ginger-Fried Rabbit
Fresh rabbit is brined in black ale and fresh ginger for 24 hours, then dredged in sprouted rye flour seasoned with herbs and spices and shallow-fried until golden brown. Serve with mashed potatoes and giblet gravy..
Black Ale and Ginger-Fried Rabbit
1 fresh rabbit, cut up in the usual manner
2 12oz bottles black ale
2 tablespoons freshly-grated ginger
1 cup fresh cream
1 cup filtered water
1 1/2 cups sprouted rye flour
2 tablespoons dried herbs and spices such as rosemary, thyme, savory, sage, etc.
1 tablespoon sea salt
1 teaspoon freshly-ground black pepper
tallow or peanut oil for frying
Cut up a rabbit in the usual manner and place it in a glass dish. Add enough black ale and ginger to cover, wrap loosely and refrigerate up to 48 hours.
Drain the rabbit and place into a clean dish, cover with cream and water and let stand 30 minutes while you heat the oil, etc.
Combine rye flour, herbs, salt and pepper. Drain rabbit, dredge evenly in seasoned flour and shallow-fry over medium heat in enough hot oil to come about 1/2 up the side of the rabbit pieces.
Cook until deep golden brown, about 10 minutes per side. Drain thoroughly before serving with mashed potatoes and giblet gravy or your favorite accompaniments.
sustainableeats said,
May 30, 2010 at 5:25 pm
Excellent timing! I’m organizing a rabbit processing class on Sat so I’ll have a few to play around with. This sounds yummy!
Ren said,
May 31, 2010 at 9:01 pm
Neat! Hope you’ll get a chance to blog that!
lynn byrd AKA The Byrdfeeder said,
May 30, 2010 at 9:28 pm
Good! I have questions about processing rabbit. Love the flavor, love the recipes, but the smell turns me off in the raw stage…any tricks on how to get past the, uh, pungenticy (yeah, made up word) would be appreciated.
Ren said,
May 31, 2010 at 9:00 pm
Wild or domestic? The fat of wild rabbits can be a little stinky..
Kelsey said,
June 3, 2010 at 9:12 pm
Ren, would you please share your source for rabbit? I am in your neck of the woods.
Ren said,
June 3, 2010 at 10:21 pm
Sure, Kelsey! Ask for Sebastian or Esther Bonneau at the Saturday downtown market or at the Wednesday Triangle market. They sometimes have feral hog available too..
I’ve seen their rabbits for sale once or twice at Wheatsville, but you might want to call ahead.
Good luck!
Ren
Kelsey said,
June 4, 2010 at 7:46 am
Thanks so much Ren!