For the rabbit

  • 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

For the herb mayonnaise


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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