FRIED RABBIT (or chicken)
(Before we begin you can certainly use chicken instead).
No holiday at the bach would be complete without the rabbit hunt at first light! Rabbits are such a pest to our country side and they taste so good. We need to look at ingredients like this in a different way as this would assist in keeping the numbers under control and to be honest it is very similar to chicken.
I mariante the rabbit for a couple of hours in the buttermilk which will enhance the flavour and to also tenderise.
I found by coating and frying the rabbit, it seemed to make it more desirable for everyone.
Serves 4-6
ingredients
2 rabbits, cut into portions (such as hind legs, saddle etc)
2 cups buttermilk
1 Tbsp garlic powder
1 tbsp onion flakes
1 Tbsp paprika
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried sage
1 ½ cup flour
1 tsp salt
½ tsp black pepper
2 cups oil
Method
Wash the rabbit and pat dry. Set aside.
Mix the buttermilk with the garlic, onion flakes, paprika, cayenne and dried herbs.
Submerge the rabbit in the buttermilk mixture and put into the refrigerator for at least 4 hours.
Mix the flour with salt and pepper and put into a large bowl.
Remove excess buttermilk from the rabbit.
Coat well in the seasoned flour.
Heat the oil in a deep side fry pan over a medium to high heat.
Cook the rabbit in batches so the fry pan doesn't get overloaded and the rabbit does not touch.
Cook until golden and crisp all over (about 10 minutes). Drain well and serve with wedges of lemon and a sprinkle of sea salt.
