Originally Posted by bill murrow

My Great-Grandparents ate 'em straight. Along with pickled eels and turtle soup from none other than snappers.

The buttermilk not only softens the gamey taste but will also make the meat much more tender. Buttermilk contains acid which kinda eats away at the meat, tenderizing it.

Anytime you would like bunny for dinner we got plenty of them too.

Cheers,

Bill