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Preparation time. Overnight.
Cooking time. 30 mins to 1 hour
Serves. 4.
Ingredients
For the Southern fried rabbit
500ml/18fl oz buttermilk or yoghurt
4 tbsp paprika
5 garlic cloves, finely chopped
6 boneless rabbit thighs
150g/5½oz self-raising flour
2 tbsp cornflour
1 tbsp salt
½ tsp freshly ground black pepper
2 free-range eggs, beaten
30ml/1fl oz full-fat milk
800g/1lb 12oz panko breadcrumbs
2 tbsp turmeric
2 tbsp garlic powder
1 tbsp cayenne pepper
450g/1lb lard
200g/7oz unsalted butter
salt and freshly ground black pepper
For the dressing
5 garlic cloves, peeled
1 tsp capers
1 tbsp chopped flatleaf parsley
1 tbsp chopped chives
1 tsp maple syrup
1 lime, juice and zest
25ml/1fl oz cold pressed rapeseed oil
salt
To serve
400g/14oz heritage tomatoes, sliced
1 iceberg lettuce, leaves separated
8 slices bread
butter, for spreading
Method
To make the Southern fried rabbit, place the buttermilk, 1 tablespoon of the paprika and the garlic in a bowl and mix well with some salt and pepper. Add the rabbit and coat well, then cover and place in the fridge overnight.
Mix together the self-raising flour with the cornflour, 1 tablespoon of the paprika and some salt and pepper in a bowl.
In a separate bowl, mix the eggs with the milk.
Mix the breadcrumbs with the turmeric, the remaining paprika, garlic powder and cayenne pepper in a third bowl.
Remove the rabbit from the marinade and dip each piece into the flour mixture, then the egg and milk and then the breadcrumbs. Place on a plate and in the fridge for an hour to set.
When ready to cook, melt the lard and butter in a deep, heavy-bottomed pan. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the rabbit a couple of pieces at a time until golden-brown and cooked through. Drain on kitchen paper.
To make the dressing, place the garlic and capers in a pestle and mortar and pound, then add the herbs and a pinch of salt and pound again. Add the maple syrup, lime juice and olive oil and mix well.
To serve, toast 8 slices of bread and spread with butter, lay a lettuce leaf on one piece of bread and top with the rabbit and some tomatoes. Drizzle with the dressing and top with another slice of bread.
Cooking time. 30 mins to 1 hour
Serves. 4.
Ingredients
For the Southern fried rabbit
500ml/18fl oz buttermilk or yoghurt
4 tbsp paprika
5 garlic cloves, finely chopped
6 boneless rabbit thighs
150g/5½oz self-raising flour
2 tbsp cornflour
1 tbsp salt
½ tsp freshly ground black pepper
2 free-range eggs, beaten
30ml/1fl oz full-fat milk
800g/1lb 12oz panko breadcrumbs
2 tbsp turmeric
2 tbsp garlic powder
1 tbsp cayenne pepper
450g/1lb lard
200g/7oz unsalted butter
salt and freshly ground black pepper
For the dressing
5 garlic cloves, peeled
1 tsp capers
1 tbsp chopped flatleaf parsley
1 tbsp chopped chives
1 tsp maple syrup
1 lime, juice and zest
25ml/1fl oz cold pressed rapeseed oil
salt
To serve
400g/14oz heritage tomatoes, sliced
1 iceberg lettuce, leaves separated
8 slices bread
butter, for spreading
Method
To make the Southern fried rabbit, place the buttermilk, 1 tablespoon of the paprika and the garlic in a bowl and mix well with some salt and pepper. Add the rabbit and coat well, then cover and place in the fridge overnight.
Mix together the self-raising flour with the cornflour, 1 tablespoon of the paprika and some salt and pepper in a bowl.
In a separate bowl, mix the eggs with the milk.
Mix the breadcrumbs with the turmeric, the remaining paprika, garlic powder and cayenne pepper in a third bowl.
Remove the rabbit from the marinade and dip each piece into the flour mixture, then the egg and milk and then the breadcrumbs. Place on a plate and in the fridge for an hour to set.
When ready to cook, melt the lard and butter in a deep, heavy-bottomed pan. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the rabbit a couple of pieces at a time until golden-brown and cooked through. Drain on kitchen paper.
To make the dressing, place the garlic and capers in a pestle and mortar and pound, then add the herbs and a pinch of salt and pound again. Add the maple syrup, lime juice and olive oil and mix well.
To serve, toast 8 slices of bread and spread with butter, lay a lettuce leaf on one piece of bread and top with the rabbit and some tomatoes. Drizzle with the dressing and top with another slice of bread.
