Pheasant For Dinner > Consumer > Recipes > Other Game Meat > Rabbit > Southern Fried Rabbit with Spicy Coleslaw

Southern Fried Rabbit with Spicy Coleslaw

1 whole Rabbit, cut into 8 pieces
3 cups Buttermilk
2-3 cups Flour
2 tsp Paprika
2 tsp Garlic powder
Salt & Pepper
1 head Cabbage
1 peeled and shredded carrot
1/2 jar juice from Stump's Hot Olives
10-15 Stump's Hot Olives, sliced
3 tsp Mayonnaise


This is an old fashioned recipe with a new-fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight.

  1. Place rabbit pieces in large ziploc bag (or glass pan). Cover with buttermilk, and place in refrigerator for 24 hours.
  2. Heat frying oil in large skillet. (There should be enough oil to cover rabbit 1/2 way when placed in pan.)
  3. Mix flour, salt, pepper, paprika and garlic in bowl. Take rabbit out of marinade and dredge in flour mix.
  4. Place rabbit pieces in hot oil. Fry until golden brown on both sides, at least 2 minutes.
  5. Place rabbit pieces in oven-ready pan. Bake at 350 degrees for 12-18 minutes or until interior temperature is 165°F.
  6. Shred 1/2 head of cabbage. Mix with shredded carrot and sliced olives.
  7. In another bowl, mix olive juice, mayonnaise, salt and pepper to taste. Pour over cabbage mix. Slice a couple olives to place on top as garnish.

Yield: 4 servings
Prep Time:  40 minutes
Cook Time: 25 minutes