- 1 3-lb. rabbit, cut into 6 pieces, rib cage reserved for another use (such as stock)
- 1 tablespoon plus 2 teaspoons kosher salt
- 1 750-ml bottle dry white wine
- 1 garlic clove, crushed
- 2 3-inch strips lemon zest
- 1 bay leaf
- 1/2 teaspoon whole allspice, crushed
- 1 cup crème fraîche
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon fennel seeds
- 1 cup all-purpose flour
- 1 cup semolina flour (pasta flour)
- Vegetable oil (for frying)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons minced fresh chives (optional)
- Place rabbit in a medium pot; add 1 Tbsp. salt, next 5 ingredients, and water if needed so that rabbit is completely submerged. Bring liquid to a boil over medium-high heat; immediately reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of the meat registers 135°, about 20 minutes. Let rabbit cool in cooking liquid. Drain rabbit; discard liquid.
- Meanwhile, whisk crème fraîche, Dijon mustard, oregano, rosemary, thyme, and black pepper in a medium bowl. Add rabbit to marinade, turning to coat well. Cover tightly with plastic wrap and chill for 24 hours.
- Lightly toast fennel seeds in a small skillet over medium heat until fragrant, about 30 seconds. Grind in spice mill and transfer to a medium bowl; whisk in remaining 2 tsp. salt and flours.
- Pour oil into a large deep skillet to a depth of 1 inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 325°. Set a wire rack inside a rimmed baking sheet. Working in 2 batches, dredge rabbit in flour mixture, shaking off any excess, and fry, turning once and adjusting heat to maintain a steady temperature, until an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 10 minutes. Transfer rabbit to prepared rack. Sprinkle with red pepper flakes, if using, and let cool for at least 10 minutes before serving. Garnish with chives, if desired.