Rabbit or Hare & Savoury Waffles

Western hunters tend to be reluctant to hunt rabbits and hares. Maybe it’s because western provinces are blessed with a plethora of big game, waterfowl, and upland game birds that this small game is overlooked. Compared to the eastern provinces and states—which have seasons, bag limits and many active rabbit hunters—we’re still myth-busting.

For instance, it wasn’t that long ago waterfowl hunters referred to snow geese as inedible, but thankfully opinions change. We’re starting to embrace the native rabbits and hares that have always been valuable to those living off the land. Alberta has snowshoe hare, cottontail rabbits and jackrabbits. All are good to eat with their tender, light-coloured meat. If you’re lucky to have them in your neck of the woods, get out there and experience the fantastic resource.

And…the cooking part! This is Alberta’s spin on chicken and waffles—a famous dish in the southern U.S. The waffles are made with carrots and sweet potatoes, a natural addition to those rascally rabbits that are often associated with getting their fair share of garden vegetables!

Prep Time

8-16 hrs (includes marinating)

Cook Time

20-30 min

Total Time

16 hrs 30 min






For the Marinade:

  • 1 snowshoe hare (cut into serving pieces)
  • 2 cups buttermilk
  • 4 cloves garlic, minced
  • 1 bay leaf


For the Coating:

  • 2 cups flour
  • 1 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tsp rosemary, dried
  • 1 tsp cayenne pepper (optional)
  • 1 tsp black pepper
  • Frying oil

For the Waffles:

  • 2 cups carrots, grated
  • 2 cups sweet potato, grated
  • 1 cup cheddar cheese, grated
  • ½ cup wholewheat flour
  • 1 green onion, chopped fine
  • 2 tbsp fresh Italian flat-leaved parsley, finely chopped
  • 1 tsp salt
  • ¾ tsp black pepper
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 3 eggs, beaten


  1. Place the hare pieces in a sealable container with the buttermilk, garlic, and bay leaf. Marinate at least 8 hours in the fridge.
  2. In a sealable container or zip-lock bag, combine 2 cups flour and the coating herbs and spices.
  3. Heat approximately 3 cups of oil in a large cast-iron skillet or Dutch oven over medium-high heat. Use a thermometer to keep the temperature between 300°F and 350°F.
  4. Drain most of the buttermilk off the meat. Place the hare pieces into the seasoned flour and gently shake to coat the pieces.
  5. Carefully place the seasoned hare into the hot oil and fry 5 minutes per side, or until golden brown.
  6. Meanwhile, combine all the waffle ingredients in a large mixing bowl and stir well. Heat your waffle iron and spray with non-stick cooking spray.
  7. Once hare is done frying, place the pieces on a wire rack to drain excess oil.
  8. As they’re draining, place 2/3 cup waffle batter in the middle of the waffle iron and spread with a spatula. Add more batter to fill the iron, if required. Close the waffle iron and cook according to manufacturer directions. The waffle should be brown and crispy. Medium-low heat will help avoid burning.
  9. Serve the crunchy hare on your hot savoury waffles with sour cream, barbecue sauce, and syrup.

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