Fried Rabbit Buffalo-Style

• 1 two-pound rabbit, dressed weight, deep-fried (see recipe)
• 4 tablespoons butter
• 2 to 5 tablespoons Frank's Louisiana hot sauce, bottled (See note)
• 1 tablespoon white vinegar
• Celery sticks
• Blue cheese (See recipe)
• 1 cup mayonnaise, preferably homemade
• 2 tablespoons finely chopped onion
• 1 teaspoon finely minced garlic
• 1/4 cup finely chopped parsley
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1/4 pound crumbled blue cheese
• Salt to taste, if desired Freshly ground pepper to taste

1. For the blue cheese dressing: Combine all the ingredients in a mixing bowl.
2. Chill until ready to serve.
3. Yield: about 2 1/2 cups.
4. Cook the rabbit and while it is still piping hot, put the browned pieces in a mixing bowl.
5. Melt the butter in a saucepan and add the hot sauce and vinegar.
6. Pour the sauce over the rabbit pieces and toss to coat all pieces.
7. Serve with celery sticks and blue cheese dressing.

rabbit, butter, hot sauce, white vinegar, celery, cheese, mayonnaise, onion, garlic, parsley, sour cream, lemon juice, white wine vinegar, blue cheese, salt

Taken from cooking.nytimes.com/recipes/267 (may not work)