Ingredients
- 1 two-pound rabbit, dressed weight, deep-fried (see recipe)
- 4 tablespoons butter
- 2 to 5 tablespoons Frank’s Louisiana hot sauce, bottled (See note)
- 1 tablespoon white vinegar
- Celery sticks
- Blue cheese (See recipe)
Blue Cheese Dressing
- 1 cup mayonnaise, preferably homemade
- 2 tablespoons finely chopped onion
- 1 teaspoon finely minced garlic
- ¼ cup finely chopped parsley
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ¼ pound crumbled blue cheese
- Salt to taste, if desired Freshly ground pepper to taste
4 – 6 servings
Preparation
- For the blue cheese dressing: Combine all the ingredients in a mixing bowl. Chill until ready to serve. Yield: about 2 1/2 cups.
- Cook the rabbit and while it is still piping hot, put the browned pieces in a mixing bowl.
- Melt the butter in a saucepan and add the hot sauce and vinegar. Pour the sauce over the rabbit pieces and toss to coat all pieces. Serve with celery sticks and blue cheese dressing.
- Although other versions of hot sauces bottled in Louisiana may be substituted, Frank’s label is essential for total authenticity in flavor.
15 minutes
Dining and Cooking