👨‍🍳 Instruktioner

1. 1

   Place the rabbit pieces in a large bowl. Combine buttermilk, chopped parsley, thyme, rosemary, garlic powder, salt, and pepper. Pour the marinade over the rabbit, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour, or preferably overnight.

   💡 Proffstips: Marinating in buttermilk tenderizes the rabbit and adds a subtle tang.
2. 2

   In a shallow dish, whisk together the flour, paprika, and an additional 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

   💡 Proffstips: Ensure the flour mixture is well combined for even coating.
3. 3

   Remove rabbit pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure a good coating.

   💡 Proffstips: Don't overcrowd the flour; coat pieces one by one for best results.
4. 4

   Heat about 2-3 cm of vegetable oil or lard in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

   💡 Proffstips: The oil should be hot enough to sizzle when a piece of rabbit is added, but not smoking.
5. 5

   Carefully place the floured rabbit pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F).

   💡 Proffstips: Adjust heat as needed to prevent burning while ensuring the rabbit cooks through.
6. 6

   Remove the fried rabbit pieces from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying.

   💡 Proffstips: Draining on a wire rack keeps the coating crispy.
7. 7

   Serve hot, garnished with fresh parsley. This dish pairs well with Belgian fries, a simple green salad, or mashed potatoes.

   💡 Proffstips: Consider serving with a side of aioli or a mustard-based sauce.