Spicy Fried Rabbit with Cajun Honey Drizzle

Hot and spicy fried rabbit gets tamed with a sweet Cajun honey with a spicy kick of its own.

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
4-6
serves
16
ingredients
Medium
difficulty

There is something about spicy, crispy fried food and a sweet, spicy drizzle that just works. The popularity of hot chicken and waffles is proof. You can find it on menus all across the country now. That same combo works for rabbit as well. We love to fry up rabbit with a spicy crust, serve it over waffles (bonus points if you use a Baby Yoda waffle maker that belongs to your daughter), and drizzle a Cajun honey over the top to balance the heat.

Stack the fried rabbit over waffles and drizzle the Cajun honey over the top.

Ingredients

 

2 to 3 rabbits, sectioned

1 quart buttermilk

Peanut oil, for frying

4 cups flour

3 teaspoons cayenne pepper

2 teaspoons black pepper

2 teaspoons paprika·

1 teaspoon garlic powder

Salt to taste

3 eggs

1 cup hot sauce

1/3 cup water

Cajun Honey Drizzle

1/2 cup honey

1 tablespoon apple cider vinegar

1 teaspoon hot sauce

1 teaspoon Cajun seasoning

1/4 teaspoon salt

Pinch of crushed red pepper flakes (optional)

 

Cooking Instructions

Marinate the rabbit in the buttermilk overnight in the refrigerator. Heat 3 inches of peanut oil in a large heavy pot or Dutch oven to 350 degrees before you start prepping the recipe.

Marinate the rabbit overnight in buttermilk.

While the oil heats, mix the flour, cayenne, black pepper, paprika, garlic powder, and salt in a shallow dish. In a separate dish, mix the hot sauce, water, and eggs. Beat the egg mixture to combine. 

Beat the eggs with the hot sauce and a bit of water.

Remove the rabbit from the buttermilk and allow excess to drip off. Dip each piece of rabbit in the seasoned flour mixture, then into the egg and hot sauce mixture, then back into the flour. Move the rabbit to a baking sheet or wire rack as you continue to dredge the remaining pieces. 

Dredge the rabbit in the seasoned flour, dip in the hot-sauce egg wash, then dredge again in the flour.

Once all of the rabbit has been coated, gently lower it a piece at a time into the hot oil. Don’t overcrowd the pan. Leave space for the hot oil to surround each piece. Deep-fry each batch for 15 to 18 minutes or until the interior temperature of the rabbit reaches 155 degrees in the thickest part of the meat and the crust is golden brown and crispy.

Deep-fry the rabbit in peanut oil until crisp and golden.

While the rabbit fries, in a small saucepan blend the honey, cider vinegar, hot sauce, Cajun seasoning, salt, and a pinch of red pepper flakes (optional) over medium heat. Bring the honey to 130 degrees. Stir well.

Serve the rabbit over waffles and drizzle with the Cajun honey just before serving.

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