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Crisp-fried rabbit with herb mayonnaise image

Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise

Provided by Jane Hornby

Categories     Buffet, Snack, Starter, Supper

Time 45m

Number Of Ingredients 13

1l sunflower or vegetable oil
100g plain flour
50g parmesan , finely grated
2 x 50g sachets panko breadcrumbs (we used Waitrose)
2 eggs
1 wild rabbit , jointed and each leg also jointed into a drumstick and thigh
lemon wedges, to serve
2 garlic cloves , roughly chopped
1 heaped tbsp capers in vinegar, drained
285g jar chargrilled artichokes , drained
small pack curly parsley , leaves only
5 tbsp good-quality mayonnaise
zest and juice 1 lemon


  • Heat oven to 160C/140C fan/gas 3 and have ready a large baking tray with a wire rack placed over it. Heat the oil in a large, deep saucepan (or use a deep-fat fryer) until the oil reaches 140C. Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another, and beat the eggs in a bowl.
  • Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Drain off, then coat in the crumbs. Repeat with a couple more pieces. Lower into the fat and fry for about 12 mins for larger pieces, 9 mins for smaller, until deep golden and cooked through. Don't overcrowd the pan as this can cause the temperature of the oil to drop. Lift out with a slotted spoon and drain on the rack in the oven while you do the next batch. Never leave the pan unattended.
  • To make the herb mayonnaise, put everything except the mayo and lemon juice in a processor and pulse until chopped. Stir in the mayo and juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.

Nutrition Facts : Calories 1008 calories, Fat 62 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 57 grams protein, Sodium 3.4 milligram of sodium

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