Parmesan-Crusted Rabbit

Oven-frying makes this rabbit crispy on the outside, tender on the inside, and delicious all over

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
4-6
serves
12
ingredients
Easy
difficulty

Looking for a twist on the standard fried rabbit? Try this oven-fried version. Coated in a flavorful mixture of grated Parmesan cheese (get the real stuff and grate it yourself; don’t rely on the green can) and Italian breadcrumbs, the rabbit comes out crispy and tender. 

Serve the crispy rabbit over your favorite pasta to make it a meal.

We marinate the rabbit in buttermilk for a few hours before coating and cooking to help tenderize the meat and allow the coating to stick well. Try serving the rabbit over pasta tossed with a creamy Alfredo sauce. 

Marinate the rabbit in a combination of buttermilk and hot sauce.

Ingredients

3 rabbits, separated into leg and back sections

2 cups buttermilk mixed with 4 tablespoons hot sauce

1 cup freshly grated Parmesan cheese (save a bit and grate in small shreds for garnish)

1 cup Italian breadcrumbs

1 tablespoon fresh parsley, chopped

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon pepper

Nonstick cooking spray

Cooking Instructions

Separate each rabbit into 5 pieces: front legs, rear legs, and a back section. Blend the hot sauce into the buttermilk. Marinate the rabbit, refrigerated, at least 4 hours and up to 8.

Separate the rabbits into leg and back sections.

Preheat the oven to 350 degrees. Blend the Parmesan cheese, breadcrumbs, parsley, thyme, garlic powder, paprika, salt, and pepper in a shallow dish.

Blend the cheese, seasoned breadcrumbs, and other ingredients in a shallow dish.

Remove the rabbit from the buttermilk, one piece at a time, allowing the excess buttermilk to drain for a few seconds. Roll the rabbit in the breadcrumb and Parmesan mixture and place on a foil-lined, lightly greased half sheet baking pan.

Evenly coat the rabbit on all sides with the dredge mixture.

Repeat until all rabbit is on the sheet pan. Use two pans if needed to keep from overcrowding the pan. The rabbit pieces can touch, but don’t overlap. Spray the top of the rabbit lightly with nonstick cooking spray.

Place the dredged rabbit on a shallow, foil-lined baking sheet.

Place in the oven and bake for 50 to 60 minutes, turning once 30 minutes into the cooking process.

 

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