AT A GLANCE
"When I was coming up with this menu I had to ask myself if it's really okay to eat the Easter bunny," says Lindsay. "I say yes - especially when it tastes this good." Start this recipe a day ahead to marinate the rabbit.
|01||Combine rabbit, buttermilk and hot bean paste in a large bowl, mixing well, cover and refrigerate overnight to marinate and tenderise the rabbit.|
|02||Heat oil in a deep-fryer or large saucepan to 170C. Combine crumb coating ingredients and 1 tsp freshly ground black pepper in a large bowl. Drain rabbit pieces and cover evenly in the crumb, shaking off excess. Deep-fry in batches, turning, until golden (4-5 minutes; hot oil will spit). Drain on paper towels, season to taste and serve hot with lemon cheeks.|
Note Real buttermilk is available from health-food shops. If it's unavailable, use yoghurt thinned with a little milk. Panko breadcrumbs are available from Japanese grocers and select supermarkets. If they're unavailable, substitute dried breadcrumbs.
A 2012 MICHEL GUIGNIER GAMAY ROSÉ, BEAUJOLAIS, FRANCE. , suggested by MAT LINDSAY