Makes 6 servings
First, take the rabbits and wash them thoroughly under cold running water, making sure to remove all the fat and other residuals that may not have been removed during processing (this is where the bulk of the wild taste comes from). Then, after they’ve been cleaned, set them into a glass, crock ware or stainless steel bowl.
Sprinkle the chopped onions over the pieces and immediately mix them in with your hands so that each piece picks up the flavor of the onions. Blend together the whole milk and the hot sauce and pour it over the rabbits and onions to form a marinade. If you can allow the pieces to marinate overnight, that’s ideal. If not, be sure to let them soak in the marinade for at least 3 hours. Now cover and refrigerate. When you’re ready to fry, heat the peanut oil to 400°F in an electric skillet or to 350°F in a stovetop fry pan.
Place the all-purpose flour into a gallon-size zipper bag and sprinkle in the game seasonings, salt, cayenne and black pepper. (It’s important to take a moment to blend everything uniformly, to disperse the seasonings throughout the coating.) Whip together the egg, evaporated milk and water.
All that’s left then is to lift each rabbit piece from the marinade, quickly dredge it in the seasoned flour, dip it into the egg wash, dredge it again in the flour, and drop it into the hot peanut oil. You’ll find that the pieces will come out just perfect if you allow them to fry for about 12 to 16 minutes. The outside should be crispy, crunchy and golden brown, the inside should be light and delicately tender from the onion marinade, and each bite should be rich with natural juices.