Crispy fried wild rabbit recipe

Crispy fried wild rabbit recipe

This rabbit recipe came from my love of crispy chicken.  The rabbits are netted off our land by a local man and his ferret.  Rabbit is a really nice, moist meat to eat and it takes on the flavours in the recipe brilliantly.

Ingredients

  • 8 wild rabbit legs
  • 2 pints vegetable or chicken stock
  • 1 glass medium sweet white wine
  • 1 lemon peelings
  • 4 bay leaves
  • 500 ml sunflower oil
  • 8 wild rabbit legs
  • 2 pints vegetable or chicken stock
  • 1 glass medium sweet white wine
  • 1 lemon peelings
  • 4 bay leaves
  • 17.6 fl oz sunflower oil
  • 8 wild rabbit legs
  • 2 pints vegetable or chicken stock
  • 1 glass medium sweet white wine
  • 1 lemon peelings
  • 4 bay leaves
  • 2.1 cups sunflower oil
For coating
  • 1 handful flour
  • 1 egg
  • 1 breadcrumbs
  • 1 handful flour
  • 1 egg
  • 1 breadcrumbs
  • 1 handful flour
  • 1 egg
  • 1 breadcrumbs

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 45 mins
  • Cooking Time: 6 mins
  • Serves: 4

Step-by-step

  1. Poach the rabbit legs for 45 mins in the stock, wine, lemon peel & bay leaves.
  2. Leave the meat to cool overnight in your cooking pot.
  3. Remove legs from the stock & pat dry. Flour, egg & breadcrumb the legs.
  4. Deep fry in sunflower oil at 160C for 6 mins.
  5. Serve on your favourite plate with a large dollop of garlic mayonnaise & lemon wedges.

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