Fried rabbit two ways – herb and spice

Fried rabbit two ways - herb and spice

Fried rabbit two ways – herb and spice

I decided I wanted to make Kentucky Fried Rabbit with the wild rabbit I picked up from market on Saturday. Fried rabbit is best done with young rabbits, and I was pretty confident mine wasn’t young, but heavens it was tasty, and I knew it would be delicious fried to crispy golden perfection. I slowly simmered the legs with a few carrots herbs till tender. In turn, these became the ‘herb’ of this duo, coated in herbed flour, egg and crumbs. I removed the backstraps from the carcass, cutting off the sinew, and marinaded them in spicy yoghurt overnight before flouring and frying them. If you’re feeling as humorous I was, serve the rabbit with carrots.

This makes a hearty meal for 2, depending on the size of your rabbit. It could easily be served to 3.

Herbed rabbit legs

4 rabbit legs
1 rabbit carcass (optional)
2 carrot
2 rosemary
1 onion
1/4 cup flour
1 pinch salt
1 teaspoon rosemary leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 teaspoon dried sage
1 egg
1 tablespoon milk
1/2 cup breadcrumbs

Spiced rabbit backstraps

2 rabbit backstraps
1 tablespoon yoghurt
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
1/2 teaspoon mustard powder
1/2 teaspoon ground pepper
2 tablespoons flour

For frying

100 grams butter
1/4 cup oil

You need to prepare the rabbit a day in advance. For the herb legs, place the rabbit legs in a saucepan with the carrot, onion, rosemary sprigs and rabbit carcass (if using). Cover with cold water and bring to a gentle simmer, remove any scum that comes to the surface. Cook till the leg meat is tender. This will vary depending on the age of your rabbit, but could be over an hour. Drain the liquid and freeze for another use. Remove the meat from the carcass for another purpose (I mixed it with some rehydrated porcini and chestnut puree for a lovely crepe filling for Shrove Tuesday). If you are doing this stage in advance, cover the rabbit legs and refrigerate till desired.

For the spice tenderloin, remove any sinew from the backstraps and place in a plastic bag with the yoghurt and spice. Mix all the ingredients around in the bag to combine, making sure the rabbit is thoroughly coated.

The next day, remove the backstraps from the bag, and cover in flour.

Grind the rosemary, sage, thyme, tarragon and salt in a mortar and pestle. Place the herb mix in a plastic bag with the flour, and shake to mix. Add the rabbit legs and shake to coat. Beat the egg and milk together in a bowl. Lay the breadcrumbs on a plate. Coat each leg in the egg mix, then coat in breadcrumbs.

To cook the rabbit, heat the butter and oil in a frying pan. Cook the rabbit in batches on a medium heat till golden on the outside. Make sure the backstraps are cooked through. Drain on paper towel and serve with carrots.

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2 Responses to Fried rabbit two ways – herb and spice

  1. Pingback: Farmhouse risotto | Susan's Sumptuous Suppers

  2. Pingback: Parmesan crusted duck wings | Susan's Sumptuous Suppers

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