Crisp-fried rabbit with herb mayonnaise

Crisp-fried rabbit with herb mayonnaise

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Prep: 15 mins Cook: 30 mins

More effort

Serves 3
Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal1008
  • fat62g
  • saturates14g
  • carbs52g
  • sugars2g
  • fibre8g
  • protein57g
  • salt3.4g
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    For the rabbit

    • 1l sunflower or vegetable oil
    • 100g plain flour
    • 50g parmesan, finely grated



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 2 x 50g sachets panko breadcrumbs (we used Waitrose)
    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 wild rabbit, jointed and each leg also jointed into a drumstick and thigh
    • lemon wedges, to serve



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    For the herb mayonnaise

    • 2 garlic cloves, roughly chopped
    • 1 heaped tbsp capers in vinegar, drained
      Capers in bowl



      Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

    • 285g jar chargrilled artichokes, drained
    • small pack curly parsley, leaves only
    • 5 tbsp good-quality mayonnaise
    • zest and juice 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


    1. 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.

    2. 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.

    3. 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.

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