Rabbit Nuggets - Wild Harvested Food from the Forest
1 or 2
rabbits or hares
Wild or domestic
buttermilk or whole milk
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.
Cooking with Chef Robin, On The Fire, Big Wild Radio.