Mustard-Fried Rabbit

[silencewaits]

1. Remove the legs of the rabbit and divide the body into equal parts. Salt and season the pieces well, then throw them in a bag or container for up to two days in the fridge – overnight works.


2. Mix up your seasonings in a bowl. Garlic powder, onion powder, cayenne pepper, black pepper, and seasoned salt are good ideas. Add part of the mix to a bowl of all-purpose flour. Leave the rest for later.


3. Fill your pot up with oil, something neutral with a high smoke point, and get it to frying temp (350F-360F). You can tell it’s ready for frying by using a wooden spoon. If it’s the right temperature it’ll start bubbling like crazy, but you don’t want the oil too hot. The breading will start to burn before it cooks through.


4. When you’re ready to start frying, put your pieces in a large bowl. Add just enough mustard in there to coat them, and add some of your seasoning mix as well. Use your hands to ensure even distribution. Cover the pieces in the flour and shake off any excess. Fry them until they’re nice and golden brown.


5. You’ll know when they’re done or about done. Just to be sure, you can check for 160-165F with a meat thermometer. You can finish them off in the oven if the exterior is how you want, but the interior ain’t hot enough yet.

 

[Xenophon]

When you say "mustard" do you mean like French's sweet mustard in the U.S., the spicier goo like German "Senf," plain 'ol mustard powder? (The Chinese, Tao help 'em, use "mustard" to mean the lethal oil that fuels condiments like the Japanese wasabi.) For that matter Gray Poupon?

 

[silencewaits]

When you say "mustard" do you mean like French's sweet mustard in the U.S., the spicier goo like German "Senf," plain 'ol mustard powder? (The Chinese, Tao help 'em, use "mustard" to mean the lethal oil that fuels condiments like the Japanese wasabi.) For that matter Gray Poupon?

When I say mustard I usually mean classic (i.e. ultra-processed) American yellow mustard. Like the stuff you'd put on a hotdog, if your local variety of hotdog included mustard - haha. I used it to make some lazy 'burnt ends' today. Imagine what a learning experience I had when I found out where mustard came from and how you'd mix it up if you were making it fresh. I'm not sure how the other kinds of mustard would fare for frying but I'm not too keen to find out.

 

[Xenophon]

When I say mustard I usually mean classic (i.e. ultra-processed) American yellow mustard. Like the stuff you'd put on a hotdog, if your local variety of hotdog included mustard - haha. I used it to make some lazy 'burnt ends' today. Imagine what a learning experience I had when I found out where mustard came from and how you'd mix it up if you were making it fresh. I'm not sure how the other kinds of mustard would fare for frying but I'm not too keen to find out.

Mustard oil would act pretty much like tear gas, probably. I've O.D.'ed a bowl of instant noodles with it, and the steam was nigh toxic. So, yeah. I'll stick to French's.