CRISP-FRIED RABBIT WITH HERB MAYONNAISE
Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise
Provided by Jane Hornby
Categories Buffet, Snack, Starter, Supper
Time 45m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1008 calories, Fat 62 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 57 grams protein, Sodium 3.4 milligram of sodium
RICK'S FRIED RABBIT
My dad is an avid hunter, and here is his recipe for fried rabbit. It's delicious! Tastes like chicken, only better :) You can use this recipe for any wild game such as squirrel, pheasant, quail, partridge etc. Great for frogs legs too LOL
Provided by Lindas Busy Kitchen
Categories Rabbit
Time 55m
Yield 1-2 depending on appetite
Number Of Ingredients 6
Steps:
- Cut up rabbit into pieces.
- In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil.
- Add rabbit, and parboil for 1/2 hours Drain, and let cool.
- Beat eggs in a bowl.
- Put flour on a plate, and mix with salt and pepper.
- Dip rabbit pieces, one at a time, into egg, and then flour mixture.
- Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
- When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
- When first side is golden, flip over to the other side. Cook until golden brown and crispy.
- Drain each piece on a paper towel, to soak up grease.
- Serve hot, with your favorite side dish.
Nutrition Facts : Calories 1131.8, Fat 17.4, SaturatedFat 5, Cholesterol 634.5, Sodium 15330.9, Carbohydrate 192.3, Fiber 6.9, Sugar 1.8, Protein 44.8
BUTTERMILK HERB MAYO
Steps:
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
DEEP-FRIED RABBIT
Provided by Craig Claiborne
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the rabbit pieces in a mixing bowl and add the milk, salt, 1 teaspoon of the pepper and Tabasco. Refrigerate until ready to cook.
- Drain the rabbit pieces but do not pat dry. Put the flour and the remaining 2 teaspoons of pepper in a brown paper bag and add the rabbit pieces. Shake well to coat thoroughly. Shake each piece to remove excess flour.
- Heat the oil in skillet or deep-fryer to 375 degrees. Add the rabbit pieces, one at a time, to the oil. Cook until the pieces are crisp and well-browned. Drain.
Nutrition Facts : @context http, Calories 1082, UnsaturatedFat 57 grams, Carbohydrate 53 grams, Fat 72 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 4 grams, TransFat 0 grams
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