Wild Rabbit Corn Fritters …On A Stick!

Between gardens loaded with fresh vegetables and Outdoor News readers attending county and state fairs – where vendors stack every imaginable form of food on a stick, we’re giving you a game-lover’s treat with this recipe from Lukas Leaf with Modern Carnivore.

 Makes 24 2-oz. fritters

Materials Needed

Dutch oven or home fryer

Small wood skewers

The rabbit

1 snowshoe or cottontail rabbit

1 carrot

1 red bell pepper

1 yellow onion

Fresh herbs (thyme, oregano, bay leaf) if desired, but not necessary

4 cups chicken stock

The fritter

The rabbit pulled and chopped

1 12-oz can whole kernel corn or 2 cooked corncobs, kernels removed

2 jalapenos seeded and minced

1 ¼ cup all purpose flour

1 ¼ cup cornmeal

Pinch of kosher salt

2 teaspoons baking powder

¼ cup sugar

2 eggs beaten

1-cup milk

2 tablespoons shortening melted

Canola oil for frying

Green onions for garnish

The wild berry dipping sauce

2 cups wild berries (store-bought berries will also work)

½ cup water

½ cup sugar

Half a lemon, juiced

Step One: Cut the rabbit into pieces including the saddle and leg portions.  Season rabbit with salt and pepper and quickly brown in a pot that can be put in the oven.  Add vegetables, herbs and chicken stock. Cook in the oven, covered, at 350 degrees for 2 hours or until fork tender. Cool the rabbit down in the liquid then remove; pull from bones and chop small for the fritter. Strain out vegetables and save stock for a soup at a later date.

Step Two: Combine berry sauce ingredients in saucepan.  Bring to a boil then simmer until reduced by half.  Remove and chill.

Step Three:  Mix all of the dry ingredients for the fritters together in a large mixing bowl.  Mix in the wet ingredients, including the corn jalapeno and diced rabbit. Let the mix chill in the refrigerator for ten minutes.

Step Four:  Bring the oil to 360 degrees in your fryer, or Dutch oven. Make sure there’s enough oil to cover the fritters.

Step Five: With two spoons carefully form golf ball sized fritters and carefully place them one at a time in the oil. Cook 8 fritters at a time and fry until golden brown.  Remove and place on a newspaper and let sit for five minutes. Make sure they’re cooked through as indicated in the picture below.  Skewer and serve with green onions and dipping sauce.

For more from Modern Carnivore, visit www.modcarn.com