Subj : Re: Buttermilk
To   : JIM WELLER
From : Dave Drum
Date : Sat Aug 06 2022 04:47:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Growing up around farms ... I have had the real McCoy.

 JW> Same. But not in the last 60 years. We moved from the country to
 JW> Ottawa in 1962.

More than 70 years for me. I remember the texture more than the taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Godfrey's Buttermilk Fried Rabbit
 Categories: Game, Dairy, Herbs, Chilies
      Yield: 4 servings
 
      4    Cottontails; in serving
           - pieces
      2 c  Buttermilk
  1 1/2 ts Oregano; mixed with
  1 1/2 ts Thyme; and
      1 tb Dried parsley
           +=OR=+
      2 tb Italian seasoning
      1 tb Paprika
      1 tb Garlic powder
      2 ts Cayenne; or more
  1 1/2 c  Flour
      1 ts Salt
      2 c  Oil
 
  Mix the buttermilk with the all the spices except the
  salt and flour. Coat the rabbit with the mixture and set
  in a covered container overnight, or at least 4 hours.
  
  When you are ready to fry, pour the oil into a large pan
  (a big cast iron frying pan is ideal) to a depth of
  about an inch. The general idea is you want the oil to
  come halfway up the side of the rabbit. Set the heat to
  medium-high.
  
  Meanwhile, take the rabbit out of the buttermilk and let
  it drain in a colander. Don't shake off the buttermilk
  or anything, just leave it there.
  
  Let the oil heat until it is about 325°F/165°C; this is
  the point where a sprinkle of flour will immediately
  sizzle. When the oil is hot, pour the flour and salt
  into a plastic bag and shake to combine. Put a few
  pieces of rabbit into the bag and shake to get it
  coated in flour.
  
  Set the coated rabbit pieces in one layer in the hot oil
  so they don't touch. Fry for about 8 to 12 minutes. Fry
  gently -- you want a steady sizzle. Turn the rabbit
  pieces and fry for another 10 minutes or so, until they
  are golden brown. The forelegs will come out first,
  followed by the loin, and the hind legs will come out
  last. You will probably need to fry in batches, so just
  leave the uncooked rabbit pieces in the colander until
  you are ready to flour them up and fry them. Don't let
  floured pieces sit.
  
  When the rabbit is ready, rest them on a rack set over
  a paper towel to drain away any excess oil. If you are
  cooking in batches, set this in a warm oven.
  
  By Hank Shaw
  
  RECIPE FROM: https://honest-food.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Genius may have its limitations; stupidity is not thus handicapped.
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