Rabbit Schnitzel

Rabbit Schnitzel

  • Duration

    1 hour

  • Serves

    2 entrées or 4 appetizers
Chef’s notes

Schnitzel is a traditional preparation where meat is pounded flat to tenderize, and then fried in oil or fat. This requires a bit of work when cooking with a wild turkey breast or some cuts of venison, but rabbit loins are already flat and tender. Although they’re almost schnitzel-ready as is, I still get the mallet out to ensure quicker, more even cooking.

The cheese grits and mushroom cream sauce add a nice Southern flare to the dish—and sage and fontina cheese pair well together. Serve this dish as an entrée for two people, or break it up as an appetizer for more.

rabbit schnitzel

Ingredients

Rabbit Schnitzel

  • 4 cottontail loins (from 2 rabbits)
  • 1/4 cup oil for frying
  • 1 tbsp. Cajun seasoning
  • 1/4 cup flour
  • 1 egg, whisked
  • 1 cup Italian breadcrumbs
  • 1 tbsp. minced parsley for garnish

Cheese Grits

  • 1 cup game or chicken stock
  • 1 cup water
  • 1 cup grits
  • 1/2 cup whole milk
  • 3 tbsp. butter
  • 1 cup shredded fontina cheese
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt

Mushroom Cream Sauce

  • 4 tbsp. butter
  • 6 cloves minced garlic
  • 2 cups chopped shiitake mushrooms
  • 2 tsp. minced fresh sage
  • 1 cup whole milk
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tsp. flour

Also works with

Any wild game steaks

Special equipment

Meat mallet, frying pan

Preparation

  1. Place the loins on a cutting board and use a meat mallet to pound them to approximately a 1/2-inch thick. Place the loins in the fridge, uncovered to cool and dry for 10-15 minutes while preparing the grits and sauce.
  2. Heat a medium pot over high heat and add the stock and water. Bring the pot to a boil. Stir in grits, reduce heat to low, and cover. Allow to cook for 5 minutes. Stir in milk, butter, fontina cheese, black pepper, and salt until fully incorporated. The consistency should be creamy, but thick. You can add more milk to make the grits creamier if desired.
  3. Bring a large pan to medium heat. Add 4 tablespoons of butter and allow it to melt. Add in mushrooms, garlic, and sage. Stir frequently and allow it to cook for 3 minutes. Add milk, salt, black pepper, and flour. Stir until the sauce begins to thicken, or approximately 5 minutes.
  4. Bring a large pan to medium heat. Add a 1/4 cup of oil and allow it to heat up. Generously season each side of the rabbit loins. Dredge the loins in flour, then dip them in the whisked egg wash. Roll or press in the Italian bread crumbs. Place each loin in the pan, working in batches if needed, and pan fry until golden brown on each side.
  5. Plate the grits first, followed by the loin and mushroom cream sauce. Garnish with minced parsley.
Chef’s notes

Schnitzel is a traditional preparation where meat is pounded flat to tenderize, and then fried in oil or fat. This requires a bit of work when cooking with a wild turkey breast or some cuts of venison, but rabbit loins are already flat and tender. Although they’re almost schnitzel-ready as is, I still get the mallet out to ensure quicker, more even cooking.

The cheese grits and mushroom cream sauce add a nice Southern flare to the dish—and sage and fontina cheese pair well together. Serve this dish as an entrée for two people, or break it up as an appetizer for more.

rabbit schnitzel

Ingredients

Rabbit Schnitzel

  • 4 cottontail loins (from 2 rabbits)
  • 1/4 cup oil for frying
  • 1 tbsp. Cajun seasoning
  • 1/4 cup flour
  • 1 egg, whisked
  • 1 cup Italian breadcrumbs
  • 1 tbsp. minced parsley for garnish

Cheese Grits

  • 1 cup game or chicken stock
  • 1 cup water
  • 1 cup grits
  • 1/2 cup whole milk
  • 3 tbsp. butter
  • 1 cup shredded fontina cheese
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt

Mushroom Cream Sauce

  • 4 tbsp. butter
  • 6 cloves minced garlic
  • 2 cups chopped shiitake mushrooms
  • 2 tsp. minced fresh sage
  • 1 cup whole milk
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tsp. flour

Also works with

Any wild game steaks

Special equipment

Meat mallet, frying pan

Preparation

  1. Place the loins on a cutting board and use a meat mallet to pound them to approximately a 1/2-inch thick. Place the loins in the fridge, uncovered to cool and dry for 10-15 minutes while preparing the grits and sauce.
  2. Heat a medium pot over high heat and add the stock and water. Bring the pot to a boil. Stir in grits, reduce heat to low, and cover. Allow to cook for 5 minutes. Stir in milk, butter, fontina cheese, black pepper, and salt until fully incorporated. The consistency should be creamy, but thick. You can add more milk to make the grits creamier if desired.
  3. Bring a large pan to medium heat. Add 4 tablespoons of butter and allow it to melt. Add in mushrooms, garlic, and sage. Stir frequently and allow it to cook for 3 minutes. Add milk, salt, black pepper, and flour. Stir until the sauce begins to thicken, or approximately 5 minutes.
  4. Bring a large pan to medium heat. Add a 1/4 cup of oil and allow it to heat up. Generously season each side of the rabbit loins. Dredge the loins in flour, then dip them in the whisked egg wash. Roll or press in the Italian bread crumbs. Place each loin in the pan, working in batches if needed, and pan fry until golden brown on each side.
  5. Plate the grits first, followed by the loin and mushroom cream sauce. Garnish with minced parsley.
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Save this recipe

Rabbit Schnitzel

Recipe by: Justin Townsend
Rabbit Schnitzel
  • Duration

    1 hour

  • Serves

    2 entrées or 4 appetizers
Chef’s notes

Schnitzel is a traditional preparation where meat is pounded flat to tenderize, and then fried in oil or fat. This requires a bit of work when cooking with a wild turkey breast or some cuts of venison, but rabbit loins are already flat and tender. Although they’re almost schnitzel-ready as is, I still get the mallet out to ensure quicker, more even cooking.

The cheese grits and mushroom cream sauce add a nice Southern flare to the dish—and sage and fontina cheese pair well together. Serve this dish as an entrée for two people, or break it up as an appetizer for more.

rabbit schnitzel

Ingredients

Rabbit Schnitzel

  • 4 cottontail loins (from 2 rabbits)
  • 1/4 cup oil for frying
  • 1 tbsp. Cajun seasoning
  • 1/4 cup flour
  • 1 egg, whisked
  • 1 cup Italian breadcrumbs
  • 1 tbsp. minced parsley for garnish

Cheese Grits

  • 1 cup game or chicken stock
  • 1 cup water
  • 1 cup grits
  • 1/2 cup whole milk
  • 3 tbsp. butter
  • 1 cup shredded fontina cheese
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt

Mushroom Cream Sauce

  • 4 tbsp. butter
  • 6 cloves minced garlic
  • 2 cups chopped shiitake mushrooms
  • 2 tsp. minced fresh sage
  • 1 cup whole milk
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tsp. flour

Also works with

Any wild game steaks

Special equipment

Meat mallet, frying pan

Preparation

  1. Place the loins on a cutting board and use a meat mallet to pound them to approximately a 1/2-inch thick. Place the loins in the fridge, uncovered to cool and dry for 10-15 minutes while preparing the grits and sauce.
  2. Heat a medium pot over high heat and add the stock and water. Bring the pot to a boil. Stir in grits, reduce heat to low, and cover. Allow to cook for 5 minutes. Stir in milk, butter, fontina cheese, black pepper, and salt until fully incorporated. The consistency should be creamy, but thick. You can add more milk to make the grits creamier if desired.
  3. Bring a large pan to medium heat. Add 4 tablespoons of butter and allow it to melt. Add in mushrooms, garlic, and sage. Stir frequently and allow it to cook for 3 minutes. Add milk, salt, black pepper, and flour. Stir until the sauce begins to thicken, or approximately 5 minutes.
  4. Bring a large pan to medium heat. Add a 1/4 cup of oil and allow it to heat up. Generously season each side of the rabbit loins. Dredge the loins in flour, then dip them in the whisked egg wash. Roll or press in the Italian bread crumbs. Place each loin in the pan, working in batches if needed, and pan fry until golden brown on each side.
  5. Plate the grits first, followed by the loin and mushroom cream sauce. Garnish with minced parsley.