Festival fried rabbit

Authorcrumbs

Known for its picturesque locations and tastefully styled interiors, hotel and restaurant group The Pig has branched out into cookbook writing. From the hot-off-the-press tome comes this recipe. It uses meat that’s wild and abundant, and was created by The Pig’s chef director, James Golding. This unusual but brilliant dish started life as a way of encouraging more people to eat rabbit, James writes. Our grandparents would have been used to it, but the appeal seems to have been lost now. We’ve got lots of good game around – top-quality lean meat such as rabbit, pigeon, partridge and pheasant – that we’re not using, which is crazy. So we came up with this recipe, and it’s proved really popular at all the festivals. Ask your butcher to joint the rabbits into shoulders, loins, legs and thighs, removing the bones from the thighs.

Yields4 Servings
 2 rabbits, butchered (joint the rabbits into shoulders, loins, legs and thighs, removing the bones from the thighs)
 3 eggs, beaten
 rapeseed oil, for deep frying
For the brine
 4 l water
 600 g salt
 520 g sugar
 4 sprigs rosemary
 2 garlic bulbs, cut in half
 20 g black peppercorns
For the spicy flour mix
 500 g flour
 70 g celery salt
 70 g paprika
 pinch cayenne pepper
1

First, put all the brine ingredients in a pan, bring to a simmer, then allow to cool.

2

Place the rabbit in the brine for 20 minutes and, while it's soaking, make the spicy flour mix by sifting all the dry ingredients into a bowl.

3

Remove the rabbit from the brine, rinse and pat dry with a clean tea towel or kitchen paper.

4

Preheat the oven to 200C/400F/gas mark 6.

5

Fill a deep-fat fryer with oil, or half-fill a large saucepan and heat to 190C, or until a cube of bread browns in 30 seconds. Coat the rabbit by dipping the pieces in the beaten egg then the flour, and then repeat the process so that they're evenly coated. Fry in the hot oil for 3 minutes until golden.

6

Transfer to the oven and cook for 10 minutes, then allow to rest for 5 minutes. This recipe can be made in advance, in which case, recoat the rabbit and fry for a further 2 minutes to crisp up.

CategoryCuisine

Ingredients

 2 rabbits, butchered (joint the rabbits into shoulders, loins, legs and thighs, removing the bones from the thighs)
 3 eggs, beaten
 rapeseed oil, for deep frying
For the brine
 4 l water
 600 g salt
 520 g sugar
 4 sprigs rosemary
 2 garlic bulbs, cut in half
 20 g black peppercorns
For the spicy flour mix
 500 g flour
 70 g celery salt
 70 g paprika
 pinch cayenne pepper

Directions

1

First, put all the brine ingredients in a pan, bring to a simmer, then allow to cool.

2

Place the rabbit in the brine for 20 minutes and, while it's soaking, make the spicy flour mix by sifting all the dry ingredients into a bowl.

3

Remove the rabbit from the brine, rinse and pat dry with a clean tea towel or kitchen paper.

4

Preheat the oven to 200C/400F/gas mark 6.

5

Fill a deep-fat fryer with oil, or half-fill a large saucepan and heat to 190C, or until a cube of bread browns in 30 seconds. Coat the rabbit by dipping the pieces in the beaten egg then the flour, and then repeat the process so that they're evenly coated. Fry in the hot oil for 3 minutes until golden.

6

Transfer to the oven and cook for 10 minutes, then allow to rest for 5 minutes. This recipe can be made in advance, in which case, recoat the rabbit and fry for a further 2 minutes to crisp up.

Festival fried rabbit