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