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
Dutch oven or home fryer
Small wood skewers
1 snowshoe or cottontail rabbit
1 red bell pepper
1 yellow onion
Fresh herbs (thyme, oregano, bay leaf) if desired, but not necessary
4 cups chicken stock
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
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.