Haven't tried rabbit before, guess I didn't think of it. But when I or my dad takes a buck, we make a delightful appetizer out of them.
My dad jokingly calls them "Bambi McNuggets." I call 'em Michigan Oysters.
Here's what we do: skin 'em, cut them into bite-sized pieces (how many you get depends on the buck) and roll them in seasoning and flour. Fry them up in a little oil (olive oil doesn't work as well as plain vegetable oil, I have no idea why) and serve with either a little fork or a toothpick in each piece.
Normally one buck is enough for a single plate of appetizer that will comfortably serve two people.
I can't help but think that rabbit would be similar, even though venison is a deeply red meat, the, ah...oysters are pretty light in color and flavor, almost like chicken. Since rabbit has a chicken-y quality to it anyways I bet they would taste similar.
.............................you just know what's going to happen the next time I process a bunch of bucks, right? :lol:
