Rabbit Fingers

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE RABBIT FINGERS:
2 lb. rabbit meat, cut into 3"-long-by-1"-wide strips
1 T sugar
1 T kosher salt
1 T freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 c flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs
Canola oil, for frying

INSTRUCTIONS
To make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.
To make the rabbit fingers: In a medium bowl, toss together rabbit, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour enough oil in skillet to cover bottom, heat to medium hot. Working in batches, coat rabbit in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry rabbit until golden brown and crisp, about 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining rabbit. Serve with dipping sauce.