2. Crispy Fried Wild Rabbit Tenders Recipe
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Crispy Fried Wild Rabbit Tenders Recipe

Crispy Fried Wild Rabbit Tenders Recipe
5.0 from 1 vote
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The tastiest and crispiest cottontail rabbit tenderloins. Tenderized, seasoned, breaded, and deep-fried to golden perfection – plus 3 delicious and simple dipping sauce recipes.

Crispy Fried Wild Rabbit Tenders
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Crispy Fried Wild Rabbit Tenders

Recipe by Great Lakes
5.0 from 1 vote
Course: Main, Dinner, Lunch, SnackCuisine: American, Southern, Wild GameDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • Crispy Rabbit Tenders

  • 6 Rabbit backstraps (or tenderloins)

  • 2 cups Buttermilk

  • 1 1/2 cups All-purpose flour

  • 1/2 cup Cornmeal

  • 1 teaspoon Salt

  • 1 teaspoon Black pepper

  • 1 teaspoon Paprika

  • 1 teaspoon Garlic powder

  • 1 teaspoon Onion powder

  • 1/2 teaspoon Onion powder

  • Vegetable or canola oil

  • Spicy Ranch Dipping Sauce

  • 4 Tablespoons Mayonnaise

  • 4 Tablespoons Sour cream

  • 1 teaspoon Lemon juice

  • 1/2 teaspoon Hot sauce

  • 1/2 teaspoon Onion powder

  • 1/4 teaspoon Garlic powder

  • 1/4 teaspoon Dry dill weed

  • 1/4 teaspoon Black pepper

  • 1/4 teaspoon Salt

  • Honey Mustard Dipping Sauce

  • 4 Tablespoons Mayonnaise

  • 4 Tablespoons Dijon mustard

  • 1 Tablespoon Honey

  • Creamy BBQ Dipping Sauce

  • 4 Tablespoons BBQ sauce

  • 4 Tablespoons Mayonnaise

  • 1 teaspoon Smoked paprika

Directions

  • Crispy Rabbit Tenders
  • In a shallow dish or container, cover the rabbit tenderloins with the buttermilk. Cover the dish and refrigerate for between 5 and 12 hours. This step tenderizes the rabbit meat.
  • In a Dutch oven, fill with at least 3 inches of oil. Heat oil to 350 degrees Fahrenheit.
  • Combine the flour, cornmeal, and all dry seasonings. Mix thoroughly to combine.
  • Remove a tender from the buttermilk and allow any excess to drain off. Then dredge the tender in the flour mixture, making sure that all sides and surfaces are coated thoroughly in the mixture. Set tender aside on a plate, and repeat the dredging step for all remaining tenders.
  • Fry the tenders in the hot oil until the breading is a rich golden brown, and the inside of the meat has reached at least 165 degrees Fahrenheit (about 3-5 minutes). When doing this step, don’t over-crowd the pot. Do this in 2 batches unless you are using a very large Dutch oven.
  • As the tenders come out of the fryer, set them on a wire rack to drip for a couple minutes before eating. Optionally garnish with chopped parsley.
  • Dipping Sauces
  • For each sauce, combine all ingredients and mix thoroughly together with a spoon.

Recipe Video

Great Lakes Prepping YouTube Channel