Fried rabbit

AT A GLANCE

  • Serves 6 - 8 people

"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.

  • 1 rabbit, jointed into 8 pieces
  • 500 ml (2 cups) buttermilk (see note)
  • 150 gm Korean hot bean paste
  • For deep-frying: vegetable oil
  • To serve: lemon cheeks
  •  
  • Crumb coating
  • 300 gm (2 cups) plain flour
  • 60 gm (1 cup) panko crumbs (see note)
  • 75 gm (½ cup) cornflour
  • 2 tsp onion powder
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.

Topics:

MODERN AUSTRALIAN, DRINK SUGGESTION, CHEFS' RECIPES, MAIN, AUTUMN, RABBIT, EASTER, BUTTERMILK

Recipe:

MAT LINDSAY, ESTER, SYDNEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

A 2012 MICHEL GUIGNIER GAMAY ROSÉ, BEAUJOLAIS, FRANCE. , suggested by MAT LINDSAY

FEATURED IN

Apr 2014

Apr 2014

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