As the autumn weather sharpens and cools, appetities increase and hearty meals are required. Alice thinks about the White Rabbit in another context, as dinner rather than a friend. Until the 1950s, when myxomatosis wiped out much of the UK’s bunnies, rabbits were considered an excellent, cheap protein source. Today, trendy eaters are turning again to this low-fat meat, which tends to be dry but is tasty when cooked in a sauce. Marks & Spencer reported a 20% increase in rabbit meat sales in 2014. Top chefs buy their rabbits from accredited game dealers; but there are still some rogue home cooks who might go out and hunt, then skin, their own, especially those which nibble parsely from their gardens. You can make a stew with red wine gravy, bacon, shallots, currant jelly and herbs; simmer the meat in coconut milk; or give it a good fry in buttermilk (Alice’s favorite preparation).
Brine your rabbit for 12 hours in a mix of salt and water.
Mix buttermilk with cayenne, garlic powder, paprika and Italian seasoning mixture. Marinate in covered container overnight.
In hot oil (at least 325 degrees), fry rabbit pieces gently–don’t let them sizzle too much. Turn; then repeat for another 12 minutes. Drain on rack before serving at room temperature. 1 rabbit will serve 2-3 people. (For the traditionalist, this works for chicken too).