How about a little breakfast…for dinner? Let’s kick it up a notch too! This sweet & spicy rabbit and waffles should fit the bill nicely.







Sweet & Spicy Rabbit and Waffles

For the Chicken

16 boneless rabbit meat, cut in strips

1 cup low-fat buttermilk

4 garlic cloves smashed

1 teaspoon hot sauce

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons kosher salt

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

2 cups seasoned unbleached all-purpose flour (flour plus 1 teaspoon kosher salt and 1 teaspoon ground black pepper)

2 large eggs

Coconut or Peanut Oil

For the Waffles

2 cups unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon dried thyme

2 cups low-fat buttermilk

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

Vegetable oil, for waffle iron

For the sweet and spicy maple syrup

1 c. pure maple syrup

4 tablespoons salted butter, melted

2 Chipotle peppers

Instructions

For the Rabbit

Marinate rabbit in a plastic bag with first nine ingredients. Store in the refrigerator for at least one hour. When ready to fry, drain the rabbit. Dip rabbit in egg and then in seasoned flour. Fry in a shallow frying pan with coconut or peanut oil 1/3 of the way up your pan. It should take about seven to ten minutes for the rabbit to get nicely browned. Allow it to then cook in the oven for another 15 to 20 minutes while you make your waffles and sweet and spicy maple syrup.

For the Waffles

Mix wet ingredients in a large bowl. In another bowl combine dry ingredients and add them to the wet; stir until just combined. Heat your waffle iron. The amount of batter used will depend on the size of your waffle iron. Be careful not to spill over. The batter will bubble up fairly quickly.

Sweet and Spicy Maple Syrup

In a blender combine maple syrup, butter and Chipotle peppers.





