Made by Angela...
We love all things game but it has to be said, Rabbit is our favourite - smokey, tasty meat that is still relatively cheap to buy and plentiful to boot.
This recipe was inspired by Angela's appearance on Masterchef, cooking with the wonderful Bruno Loubet - simply delicious.
Kentucky Fried Rabbit (serves four)
4 Rabbit Legs
1 x 250ml carton of Buttermilk
2 tablespoons smoked paprika
3 teaspoons cayenne pepper
2 tablespoons fresh rosemary leaves
1 desertspoon fresh thyme leaves
1 teaspoon celery salt
2 banana shallots
2 garlic cloves (or 4 wild garlic leaves shredded)
Salt & Pepper
Vegetable oil for deep frying
Bone the rabbit legs and cut into bite sized pieces.
Grate the shallots and garlic and place in a bowl. Add the buttermilk, the cayenne, half the paprika, the celery salt, the thyme and ½ the rosemary needles (which should be finely chopped) and grind some black pepper. Taste and adjust the seasoning to taste (adding more paprika, cayenne, herbs, salt & pepper to suit you).
Add the rabbit and ensure it’s well coated. Cover and leave to marinate for at least 2 hours. When you are ready to cook take a large bowl and add equal quantities of cornflour and plain flour. Season with salt, pepper and the rest of the paprika and rosemary – ensure it’s well mixed.
Heat the oil in a deep saucepan to 180 degrees or set a deep fat fryer to 180 degrees. Coat the rabbit pieces in the seasoned flour and deep fry until crisp and golden brown. Drain on kitchen paper and serve with homemade celeriac, apple & beetroot coleslaw and skinny fries.
Celariac, Apple & Beetroot Coleslaw
1 x celeriac
3 x coxs apples
4 – 6 raw beetroots
1 egg yolk
1 ½ dessertspoons Dijon mustard
2 teaspoons white wine vinegar
150ml Light olive oil
Grate equal quantities of celeriac and beetroot and ½ the amount of apple. Make a mayonnaise by beating the egg yolk adding ½ spoon of the mustard.
Add the oil drop by drop – whisking all the time. Once half the oil has been added and the mayonnaise is really thick, add a little of the vinegar to loosen it up.
Then slowly pour in the rest of the oil whisking all the time. Once the oil has been incorporated add more mustard – according to taste, a little more vinegar if necessary and season with salt and pepper.
Water it down with the a little water and add to the grated vegetables.
Kentucky Fried Rabbit...
Angela's Kentucky Fried Rabbit recipe...
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KFR - even Colonel Sanders would be impressed