Rabbit Wings
"Wings" crafted from the helicopter bones of a rabbit where the leg meets the spine.
Ingredients
- Prepared helicopter bones of rabbit or other suitable small game about 3 per person as an appetizer
- Sea salt to taste
- Fresh ground black pepper to taste
- Buttermilk as needed
- A spicy rub I made up in Nov 2014 recipe follows
- Rendered animal fat for sauteing (Cooking oil can be substituted)
Instructions
- Soak the rabbit pieces in buttermilk overnight.
- The next day, thoroughly dry the pieces, season with salt and pepper, then dredge in the spice mixture, toss lightly to remove excess, then fry in the lard, ensuring there is 1/2in-1 in of space between each piece of meat in the pan, to ensure proper caramelization of the spices and meat. Cook the meat until browned thoroughly on medium-high heat, turning occasionally to flip each piece only once throughout the cooking process.
- When the rabbit pieces are cooked through, transfer them to towel to soak up excess lard for a second, then transfer to a plate and serve immediately.
Notes
It will take a bunch of animals to make something like this for a group of people, but if you buy a bunch of small, small cornish game hens or poussin, you could easily come up with something similar. You could easily deep-fry this too.