- 2 cups cold buttermilk
- Kosher salt
- One 2 1/2-pound rabbit—cut into 10 pieces, hind legs split
- 1 1/2 cups all-purpose flour
- 1/4 cup stone-ground cornmeal
- 1 teaspoon dried sage
- 1/2 teaspoon cayenne pepper
- 4 cups canola oil
- 1 cup pure olive oil
- Coarse sea salt
- In a large bowl, combine the buttermilk with 2 1/2 teaspoons of kosher salt. Add the rabbit pieces and turn to coat. Let stand at room temperature for 1 hour.
- Set a wire rack over a baking sheet. In a large, resealable plastic bag, mix the flour with the cornmeal, dried sage, cayenne pepper and 1 teaspoon of kosher salt. Shake to blend. Remove the rabbit from the buttermilk, letting the excess drip back into the bowl, then add the rabbit to the cornmeal mixture in the bag; shake to coat thoroughly. Transfer the coated rabbit pieces to the wire rack.
- In a large saucepan, combine the canola and olive oils and heat to 365°. Add the coated rabbit pieces and fry, keeping the heat steady and turning once, until deeply golden on the outside and white throughout, 8 to 10 minutes. Transfer the rabbit pieces to paper towels to drain and sprinkle with coarse sea salt. Let them stand for 5 minutes before serving.
Like fried chicken, this chicken-fried rabbit can pair with a wide range of wines. Try a sparkling wine like NV Scharffenberger Brut Excellence, which contrasts the richness, or a medium-bodied red, like a Pinot Noir from California's Anderson Valley, to match the weight of the dish.