Prepared helicopter bones of rabbit or other suitable small gameabout 3 per person as an appetizer
Sea saltto taste
Fresh ground black pepperto taste
Buttermilkas needed
Dry rub, such as blackening spice
Rendered animal fatfor 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 ½in-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
Lots of rabbits
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.