Kentucky Fried Rabbit

This is one recipe we don’t recommend you substitute meat. Healthy rabbits are getting harder and harder to come across, but the meat has a ‘gamey’ flavour which is fairly unique and well worth the effort of catching one. Use neighbours cat if you like but only use chicken as a last resort. Thanks to John the rabbit shooter for teaching us this one all those years ago.
What you need

  • 1 Rabbit per man
  • Eggs (1 per rabbit) and milk mixed together
  • Cornflour or plain it doesn’t matter that much
  • Crumbs
  • Oil
  • Newspaper

What you do

  • Shoot rabbit’s
  • Clean rabbit’s
  • Cut legs off
  • Cut the “Backstrap” off, (the bit that is on each side of the back bone)
  • Sprinkle cornflour on a sheet of newspaper
  • Sprinkle crumbs on a sheet of newspaper
  • Mix eggs and milk
  • Roll rabbit pieces in cornflour by dropping on to newspaper and rolling it around by holding the sides of the newspaper
  • Dip in eggs and milk till wet
  • Roll around on the crumbs till covered
  • Bake in 1 or 2cm of oil that is simmering gently for about 10 min each side

Tricks & Tips

Get your oven to the right temperature before you start, once again,
it’s better to be too hot than not hot enough. Try adding curry powder, chilli powder, mixed herbs, garlic or all of the above with the crumbs.

Make more than you need because it is also delicious to eat cold for lunch the next day.

You might be able to practise this recipe on your neighbour’s cats so that when you head bush you will have it down to a fine art already.

Skinning rabbits is the easiest job in the bush. Simply cut a small nick in the skin of the back, put a finger of each hand in the hole and pull it apart. The skin will come clean away from the flesh and you need only cut off the extremities and remove the innards to have a dish ready for the pot.


Unbloodyreal, one of the best bush recipe’s I’ve ever eaten. 
(The rabbit that is, don’t know about the cat)