![](https://sportingchef.com/wp-content/uploads/2014/11/Screenshot-2014-11-18-14.51.09-1024x724.png)
Cooking Rabbit at One Eared Stag Restaurant, Part 1: Rabbit Livers with Watermelon Rind Chutney
Rabbit legs, loins, and even liver; Scott is schooled on the different parts of the rabbit from Robert Phalen, the Chef of One Eared Stag restaurant in Atlanta. In this clip, Robert shows how to break a rabbit down and fry it similar to how you fry chicken.
Don’t miss part two of this series here.
[youtube width=”600″ height=”400″ video_id=”CtF3SIP28XU”]