Rabbit Nuggets

This recipe covers rabbits and hares, wild or domestic. We have too many snowshoe hares around the house. They can be be hard on a garden, fruit trees and brambles. And now, they can present a new problem. Canada lynx follow the hare population in Maine and have moved into our area. As beautiful as they are, I don’t want them here. The best way to lighten the possibility of their presence is to control the hare population by eating them.

How to debone a rabbit.

Use a heavy pan to cook the rabbit. I have a new enameled cast iron pot I’m in love with and use often.

Rabbit Nuggets - Wild Harvested Food from the Forest

Cuisine American
Author Robin Follette


  • 1 or 2 rabbits or hares Wild or domestic
  • 1 cup buttermilk or whole milk
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup self-rising flour
  • vegetable or peanut oil


  • Debone and cut the rabbit into pieces that are the right size for one or two bites.
  • Mix the milk, salt, pepper and herbs together. Place the prepared rabbit nuggets into to the milk and store in the fridge for 4-6 hours.
  • Pour one inch of oil into a heavy pan. Heat to 325°.
  • While the oil heats, remove the meat from the milk, shake excess off, and dredge in the flour.
  • Add nuggets to the oil with enough space between them that they don't touch. Fry for two minutes, turn over, and fry for two more minutes. Drain on paper.