Name: Crisp-fried rabbit with herb mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: British
Ingredients: 1l sunflower or vegetable oil; 100g plain flour; 50g parmesan finely grated; 2 x 50g sachets panko breadcrumbs (we used Waitrose); 2 eggs; 1 wild rabbit jointed and each leg also jointed into a drumstick and thigh; lemon wedges, to serve; 2 garlic cloves roughly chopped; 1 heaped tbsp capers in vinegar, drained; 285g jar chargrilled artichokes drained; small pack curly parsley leaves only; 5 tbsp good-quality mayonnaise; zest and juice 1 lemon

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Crisp-fried rabbit with herb mayonnaise

Crisp-fried rabbit with herb mayonnaise

Jane Hornby

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Serves 3

More effort

Prep: 15 mins

Cook: 30 mins

A star rating of 1 out of 5.1 ratingRate

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Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

For the rabbit

1l sunflower or vegetable oil
100g plain flour
50g parmesan

finely grated
2 x 50g sachets panko breadcrumbs

(we used Waitrose)
2 eggs
1 wild rabbit

jointed and each leg also jointed into a drumstick and thigh
lemon

wedges, to serve

For the herb mayonnaise

2 garlic cloves

roughly chopped
1 heaped tbsp capers

in vinegar, drained
285g jar chargrilled artichokes

drained
small pack curly parsley

leaves only
5 tbsp good-quality mayonnaise
zest and juice 1 lemon

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Nutrition: per serving

kcal1008
fat62g
saturates14g
carbs52g
sugars2g
fibre8g
protein57g
salt3.4g

Method

step 1

Heat oven to 160C/140C fan/gas 3 and have ready a large baking tray with a wire rack placed over it. Heat the oil in a large, deep saucepan (or use a deep-fat fryer) until the oil reaches 140C. Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another, and beat the eggs in a bowl.
step 2

Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Drain off, then coat in the crumbs. Repeat with a couple more pieces. Lower into the fat and fry for about 12 mins for larger pieces, 9 mins for smaller, until deep golden and cooked through. Don’t overcrowd the pan as this can cause the temperature of the oil to drop. Lift out with a slotted spoon and drain on the rack in the oven while you do the next batch. Never leave the pan unattended.
step 3

To make the herb mayonnaise, put everything except the mayo and lemon juice in a processor and pulse until chopped. Stir in the mayo and juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.

Recipe from Good Food magazine, November 2014

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