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How to Cook Rabbit Two Ways | Deep Fried Rabbit and Hasenpfeffer
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Aug 23, 2023
I’ve got two different recipes for you to try for rabbit: deep fried rabbit and a German style dish called hasenpfeffer with a cowboy in cast iron. #howtocookrabbitmeat #howtocookrabbit #recipeforrabbits Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Cowboy Hash Knife: https://kentrollins.com/shop-1/ Bertha Cowboy Stove: https://bit.ly/3DL4EbZ Lodge 12 deep https://amzn.to/2DPctRi Stargazer skillet: https://bit.ly/3GhgwEF Mesquite wood spatula: https://kentrollins.com/shop-1/ Enamel Blue plate https://amzn.to/2IpyRUt Enamel blue bowl https://amzn.to/3lHpalX Rode wireless mic: https://amzn.to/2ShDyEq Kent’s original seasoning https://kentrollins.com/shop-1/ Clothing: Cowboy apron: https://kentrollins.com/shop-1/ Check out our new apparel collection: https://cowboy-kent-fourthwall.com/
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0:00
Y'all been asking for it for a while, you haven't, what is it
0:03
Rabbit. Yep, we're talking doing rabbit two ways. One, crispy, golden, fried up, so nice and tender
0:09
And the other, ooh, a brine solution that is going with what? A hoss and pfeffer rabbit
0:14
Come on, folks, because we're hopping down the trail. hey thank y'all for stopping by camp on a wonderful day and we're back down here on the
0:32
ranchero we are and things is looking good and what are we talking about today rabbit yeah you
0:39
heard me hopping hopping hopping hopping rabbit dog well the rabbit dog as y'all can see is on
0:46
strike. He says he's had enough. Now, folks, when you talk about rabbit and you watched any old
0:53
western movie or any movie a long time ago, what'd they do? Had a rabbit sticking over the fire
0:59
Now, that poor old rabbit, they done cooked that thing so he's dried out. But when you didn't have
1:04
nothing to eat, I bet it was pretty good dining. But we're doing rabbit two ways today, a deep-fried
1:09
rabbit and what? Hassamfeffer. Y'all didn't know I could say that word, did you? It comes from
1:15
germany and hassen means hair which is really what they call rabbits in that country and pfeffer
1:21
means pepper so hair pepper now it's not something you put on your scalp it's something that we're
1:27
going to cook but we're going to cowboy it up do our style of hassen pfeffer but folks when we as
1:32
little we eat so many cottontail rabbits going out there going hunting and just getting as a rabbit
1:37
mom would come back in she'd either stew it or she'd fry it now we're going to fix it up fried
1:41
It's got a golden crust on it that is all so crispy crunchy You'll be wanting to dip it in the gravy every bite folks when you get that rabbit and he's gonna come most of the time to you
1:50
Cleaned but always check that chest cavity open him up Make sure that the heart is gone the lungs the liver kidneys all that stuff and folks be really telling me from over there
2:00
Across the water that if you want to save the best part of that rabbit save them kidneys and that liver
2:05
It is really good. I never have eat them But if y'all have let me know what you think about them. I never was that kind of fan
2:11
So to marinate a rabbit is going to help a rabbit get tender
2:15
Now, I used to do deer meat the same way, but it really works well on rabbit
2:20
And today for the deep fried rabbit, we're using a buttermilk base
2:24
But it's got some thyme, got some rosemary in there, things that are going to help it break down and get tender
2:29
Now, when you got it in there soaking, and folks, it needs to soak overnight
2:35
Now, you can see when he comes out of there, ain't he pretty all dressed up
2:39
and he got a little green stuff on him, which is some of that rosemary and all that. Now, I like to, if you can, go ahead and get some of this off of him while he's here under that pan
2:47
because all that needs to come off, and we're not going to wash this rabbit
2:52
but we are going to dry him here in a minute. So let's lay him out here on the board
2:56
I done went ahead and split that breastbone open to where he would, because it comes just like that, folks
3:02
So I cut it to where he would lay a little flatter in that solution. But, folks, I like to start right here at the back
3:08
Just go ahead and peel that leg on over there come right up here to the front do the same and then you can just take that rabbit
3:14
And he ought to just twist right out of there and there you have what you call a rabbit leg now
3:21
What happened to the other part you put in your pocket for good luck? Yes
3:27
Did you you had a rabbit foot did you? Uh-huh, did it bring you good luck it sure did you you me that is right now
3:36
Now I like to sort of split this up. Now we got this piece, this piece, and if you want to score it to where you sort of think
3:42
well that's pretty even, and then that's pretty even, and then that's pretty even
3:46
So just take her through there. Helps if you got a sharp knife and just chop through that backbone
3:53
There is another piece of rabbit. One more piece of rabbit
4:03
And we're not through yet because see that good loin and all that meat in there now
4:08
We need to go ahead and get rid of some of this rib So let's go ahead and break it on out here like this
4:14
Pull him down to where you can actually get to that rib meat a little better and get rid of some of that
4:24
Because even the bee likes more meat on his rabbit than that, so we're gonna discard that rib cartilage
4:30
Get over here and get this other side I'll tell you what worked really even better than that would be a hash knife
4:37
Now pull his front leg out of the way a little. Don't get your finger in there
4:44
Cut them ribs out. All right, now you can see we got this piece here with this. I like to go ahead and cut them front
4:55
legs off. Right there they'll cut just so pretty easy right into cutting right at that joint. You can
5:01
You can find it right there. And what's left is what we call not a whole lot
5:09
So really, you could stew this down, give it to the beagle but today we just gonna use these really good cuts right here folks And you ask yourself What does rabbit taste like cowboy Kent Well to me rabbit tastes like rabbit
5:23
but really folks it's sort of a cross between maybe a chicken and
5:28
a pheasant to me something that's a little more wild and gamey, but
5:33
These can be fixed in so many ways to where you can make these tender, but folks we're gonna deep fry them
5:38
We're gonna let them set right here go ahead and dry them off Then we'll get the dredge mixed and the wet mixed up and I'll meet you over back over here in just a second
5:46
Well, we got that rabbit out got her cleaned up got us a towel and dried it all off picked everything off
5:51
They're pretty clean and you want it good and dry because that way it's going ahead and let that flyer and everything stick to it better
5:57
Now I got two cups all-purpose flour in here with a little garlic powder. We're gonna add a little baking powder to that. I
6:04
Don't know which way the winds blowing looks like that way today Shinn and a little bit of cornstarch because you know the bacon powder is going to make it pop a little
6:14
but you know the cornstarch is going to make it adhere to that piece of meat that it's to
6:19
but also give it a little better crust too. Now to that, our original seasoning
6:25
Now there ain't but one place to get it that I know of, and that is at KentRollins.com. So we're going to put some of it in there if we can get the wind to blow it in our direction
6:33
which is about that much. Some smoked paprika. And everything that we use today folks will be listed down there in the little link below for the recipe some coarse ground black pepper
6:47
some mustard powder and Guess what? There was some celery salt on there also
6:52
So when you got all that in there We need to just mix it up really well
6:56
And we've got one more secret ingredient that I think goes good in anything that you deep fry anymore and
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It just has a very unique flavor to me. It does and what is that
7:07
whole oregano. Now you can see it as we get it up there close to the camera
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It's just been picked and dried. Now folks, this stuff has so much more flavor. Crumble it up good, get her in there
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then we're going to put together the wet. Well for the wet mixture you see me use what? Some buttermilk, some egg whites, and a secret ingredient that me and only
7:29
the Colonel Sanders know. A little vinegar or vodka is going to help that pop and we're going to give it that crispy crustness
7:35
That's going to take place. It is rabbits dried out ready to go put him in the wet
7:40
Let's put him over here in the dry make sure that he gets coated well now you can double dip them if you want today
7:48
We're gonna go a single time we are but I'll tell you what since I really like y'all
7:52
We're gonna do one or two pieces double dip so y'all can see the difference. It's like a scientific experiment
7:58
It is we'll just do the the back leg Shannon that way we'll know one leg was one way one leg was the other
8:05
Now when you get all these Through the wet through the dry you want to let them set for about five minutes before you ever go to frying
8:14
Because it sort of helps everything dry out a little and it's going to help that stick together
8:18
Now we have a mistake here that the butcher guy named Kent left see this dangling piece of meat
8:25
He has got to come off there He does and we'll leave him right there make sure he gets that coated again set him over here
8:32
there's one more front leg peanut oil is the oil of choice today because it's got a high smoke temp
8:38
and you like to fry at 350 but we're going to start this out about 325 so we've let these dry
8:44
we have and in they go try to keep if you can the same size pieces in the batch that you're going
8:53
so we're doing the back and the loins first and that way everything is sort of the same thickness
8:58
At the same time when we fry, that way everything will come out better. Now, when you're frying rabbit and you first put it in there, and it's the same with any fried food at all
9:07
give it a little shake after that flyer's had time to settle on there. That way we know it ain't resting right there on the bottom and trying to stick
9:15
Now, this is probably going to take, I'd say, four to five minutes, and we will flip over
9:20
The oil is covering it, but we will flip it anyway. We want this to be really good and golden brown when it comes out of there and crispy
9:27
Won't take long just watch your oil temperature don't let it get above 350
9:57
Ooh-wee! Don't it look pretty? It does in fact, and ooh, you're going to want to do this batter
10:16
and this type of dredging mixture for everything you fry because that crust has got such a grunt
10:22
grunt, a great crunch to it. It does. Now, when you be cooking this, remember
10:27
that them back legs that we double dipped versus here, you can see the difference in the thickness of the crust and everything else But also them back legs is probably the densest piece of meat that we have on this rabbit They the biggest They going to take longer to cook That why I always like to cook them last
10:44
The tenderest part of this rabbit, and it is all tender because it's been brined, but that low end right down that backbone
10:51
I'm going to save that for me and the big for supper here after a while. But folks, I've been craving me some rabbit for a long time
11:00
that crispness is good, that crust is good, and Big, I know you didn't have time, you keep such a
11:08
busy schedule, you didn't get time to go rabbit hunting, wait, you wait, be easy, okay, and there
11:15
is the majors, and Duke says, hey, I like rabbit, here you go, Duker, there's you some rabbit
11:22
sage way over yonder in timeout, as y'all can see, we'll take that bite to her in just a minute
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But folks, that's the fried version. Don't quit me there because you'll want to be doing what
11:34
The bunny hop. It'll make you hop. Haas and Pfeffer, Haas and Pfeffer, Haas and Pfeffer
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Do you have a song about Haas and Pfeffer? No, I don't think that guy wrote that song about Haas and Pfeffers
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I don't. But you remember the first time I'd ever be hearing Haas and Pfeffer
11:52
You know where it was? I have no idea. Looney Tunes. The old Simi Sam was in this big castle, and they done told him that he was going to whoop his butt if he didn't cook the mighty person what
12:02
Some Hassan Pfeffer. So he got the cookbook out. And what did it say? One waskly wabbit is what he had to have
12:09
So he had to go hunt Bugs Bunny to get the Hassan Pfeffer. But it is a German dish
12:13
It really means, if you take it and break it down, rabbit meat that is stewed, tendered, and has pepper on it
12:20
Now, we're going to cowboy this up, like I said. And I cut this rabbit up just like I did the other, but we mixed up a totally different brining solution
12:29
This has more got some pickling spices in it. It's got some coriander in it
12:33
It's got some lemon juice. It's got some stuff that's going to break that down. It, too, needs to set anywhere from 12 to 24 hours
12:40
I prefer the 24. Now, when you pull this out of there, look how white that meat is
12:45
Make sure that them little cloves is off there. But you can see how this rabbit has done began to break down and get tender all in its own
12:54
This Briding solution right here work well on anything like wild game
12:58
But also really good for turkey for quail for pheasant like that something is it's going to just break this down and make it
13:05
Oh, so tender stargazer is up here four tablespoons of butter It has got hot and melted it has rabbit has dried off
13:12
We done mixes up what some all-purpose flour and a little bit of that original seasoning
13:17
That's all it takes for this because remember this was in a brine of a totally different solution is going to have a totally different flavor
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So fly them lightly go ahead and just set them in here We're going to let them cook about four minutes on each side and then we'll put the rest in there
13:35
We got the skillet covered up y'all didn't see that happening did you I'm sure you got a lid somewhere
13:40
You need to cover it when you first put them in there It's going to help put that heat bringing a bit of that moisture and steaming effect in there
13:46
And we've been about four minutes on each side there or each side. We just got one side we do
13:51
So go ahead and turn them we're just wanting to get a little golden brown and color in there
13:55
And that flyer is going to help on the end when we get the sauce to make everything sort of thicken up really nice
14:03
We'll put the lid back on cover and go about another four or five minutes on that side
14:07
And then we'll add some more goodness to it. You didn't see coming to the Haas and Pfeffer
14:12
Well been on about another four we have have everything is getting that goody look to it so get them out there we're gonna place them right
14:21
here no they ain't done yet huh no we just got to get these out of here so we have room for the
14:26
participant like the butter and the sauce to get in there and get started now if anything sticks to
14:32
the bottom of that don't worry because that is going to help that stuff be even more tasty so
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that's where what comes in handy one of them that there mesquite spatulas it does and just give that
14:44
of good going over there on the bottom. Don't be getting rid of it because folks, we need it. We do
14:50
In go the other four tablespoons of butter. Make sure you can get it in there and get things
14:57
stirred around a little. Hey, a lot of flavor already coming out of that pond. Man, it is
15:04
So when that butter gets nearly melted, we got us some garlic cloves minced up. We do put them in
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there. We're going to let that cook two or three minutes till we can get all that good flavor of
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that garlic going on in there. This is where it might get tricky and you might think the cowboy's
15:18
lost his mind because a Hassan Pfeffer really is stewed down meat. But we're making a special sauce
15:24
here and I told you we was going to cowboy this up some. So this is sour cream it is
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To that, what? Some of that honey Dijon mustard. Get that in there too
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the butter the garlic the thorn that was left in the pan when you first get it to where it's
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just beginning to break down a little and you can see it begin to simmer back again then it is time for you to what Call it a day folks Go ahead and break out the wine
15:59
Now you can use a red or a white. Me, I'm going to use a red because it's really going to help break down that rabbit even some more
16:09
You just want to get this stirred around there to where everything's smooth. We're going to get it back to a simmer
16:14
Place our rabbit back in there. let it cook with the lid on probably about 45 minutes maybe and you want this on a low simmer
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we don't want to burn nothing we want that rabbit to get fork tender this has got hot sitting over
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here by the fire that's what has happened now i'm telling you place our rabbit in here
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and he says i'm loving that there bath you're making for me okay
16:43
Okay, lid back on. Watch your heat on this. You don't want it to burn
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Check it every once in a while. Simmer. If you need to add some more wine to it or you can thin it with water, either one, you're
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not going to hurt my feelings. And if you ain't got none of them, you want to put some chicken stock in there, hey, it's
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okay by me. So keep eye on it. Let it get tender. Don't let it run out of sauce
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So about 15-20 minutes in this deal, we'll flip that rabbit over to where everybody can
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get really good and coated with that sauce, but right now, I've got to slow the heat down
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on mine. Y'all got a knob. I don't. Haas and Pfeffer, Shen
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That's what I'm talking about. And folks, I want you to just look at that good, rich broth that just cooked right over there
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And you really, this dish really goes well, like you got some white rice cooked up, or
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you just got some biscuits oh my gosh you'll be in good shape the thing that shines through there to me the most really is i mean that rabbit is so tender
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but that honey dijon mustard sort of just jumps out there and gives it a little tang
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when you mix that with that sour cream and that red wine folks this is what's happening this is
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what you call five-star michelin dining and we didn't even change the tires on a pickup not an
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of time we didn't it is what i call good it is duker did not like the fried rabbit because duker's
18:46
palate is what you call refined duker i need you to try this duker says i think that'll work right
18:55
there so let me get to be the bite big you could have caught this rabbit we could have done this
19:01
earlier okay i don't know where little there he is under there i see him now because we can't leave
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a pup out. Mage, this is yours. Sade, I'll bring you yours
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in a minute. You're still on timeout. You are. And folks, this rabbit will what
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It'll make you do the hopscotch boogie. What do you do? You gotta have a rabbit pose. You get
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down here sort of like this. Stick your cottontail out just a little bit. Hop
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hop, hop, hop, hop, and then you just give it a namaste
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Because it is some fine dining it is. Remember, everything that we used in the recipes will be listed down there in the little link below
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And if you can't find the recipes there, it's always on the website. Just go to KentRollins.com, hit the recipe tab, it'll take you there for sure
19:53
But as always, folks, it is with great honor and pride and pleasure that I tip my hat to
19:59
all the servicemen and women and all the veterans that have been keeping us safe in that old
20:03
flag of flying over camp it is. We appreciate each and every one of them. To the rest of you, you know your family
20:09
We love you all. We do. We never take it for granted that you watch our videos. And if you'll come on in here for a great big hug
20:15
because while we're talking about fried rabbit and Hassan Pfeffer, I'll see you down the Hop Hop Trail
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God bless you each and every one. Mate says, I didn't get no rabbit
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You're not a rabbit dog. You're a schnauzer. Schnauzers don't know nothing about rabbits, do they
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Shotgun boogie draws a bead, so fine look out, bushy tail. Tonight you're gonna be mine
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We're talking about rabbits I'm just gonna put that in there I didn't want to That's the blooper Okay
20:42
What is that? It's an old song Over on the ridge is a scaly bark
20:46
Hickory nuts big You can see them in the dark Them big fat rabbits are jumping in the grass
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Wait till they hear my old shotgun blast Boom! Shotgun boogie Draws a beat so fine
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Look out bunny rabbit Tonight you're gonna be mine Okay You like that
21:03
I did too Hadn't heard that song in a long time We have launched some new apparel, some t-shirts, sweatshirts
21:09
We got you fixed up, so be sure and check them out
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