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Stacy Harris' Fried Rabbit with Waffles

Fried Rabbit and Sage Buttermilk Waffles

Waffles and fried chicken have been a tradition in my household as long as I can remember. I altered my grandmother's recipe by using fried rabbit instead of chicken, and I think that I have a new favorite! Rabbit has a nice mild earthy flavor. Cooked in this way, it is very tender. The waffles also are tender with a little crunch on the outside. With the addition of the Dijon Mustard, the waffles pair perfectly with the slight sweetness of the rabbit and maple syrup. Every one of my favorite ingredients is contained in this one mouthwatering dish!
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Course Main Course
Cuisine American, Southern
Servings 4 people


  • 1 rabbit, quartered and deboned
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 ½ tablespoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • Tabasco
  • 3 cups of vegetable oil for frying Sage Buttermilk Waffles

Sage Buttermilk Waffles

  • 1 ¾ Cups flour
  • 3 tablespoons sugar
  • 3 tablespoons yellow cornmeal
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 1 tablespoon sage
  • 2 tablespoons Dijon mustard
  • 2 eggs
  • 8 tablespoons butter melted


  • Debone rabbit and soak in buttermilk overnight in a baking dish or zip top bag.
  • Combine flour, paprika, salt and pepper in a shallow dish.
  • Place a wire rack on a baking sheet and set aside.
  • Remove rabbit and discard buttermilk. Season rabbit with a few shakes of Tabasco. Dredge rabbit in flour mixture.
  • Pour oil in skillet to a depth of about ¾ inch. Oil should reach 350 degrees. Fry the rabbit in batches about 5 minutes on one side then turn and fry for 3-4 minutes on the other side. Move the rabbit to the wire rack on the cookie sheet and let rest. To keep warm while making the waffles place in a 200- degree oven. Serve with Sage Waffles, and Maple syrup.

Sage Buttermilk Waffles

  • In a medium-sized bowl, combine flour, sugar, cornmeal, baking soda, and salt.
  • In another medium-sized bowl, whisk buttermilk, sage, mustard, and eggs.
  • Add wet ingredients into the dry ingredients and whisk melted butter into mixture.
  • Heat an oiled waffle iron and pour batter onto the griddle. Cook until crisped and golden brown. You will know it is ready when steam stops releasing from your waffle iron. Transfer the waffles to a serving plate and repeat with remaining batter. To keep waffles warm, place them in a 200 degree oven until ready to use.
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