Canberra Fried Rabbit
Deep fried rabbit that is tastier than any chicken from a fast-food joint
Servings: 4
Equipment
- large cast iron frypan or dutch oven
Ingredients
- 1 rabbit Jointed into 8 parts. 2 x front legs and shoulders, 2 x hind legs and thighs, 4 x loin or saddle sections
- Canola oil or any flavourless oil with a high smoke point
- 2 cups buttermilk
- 1 tbsp Italian herbs
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp garlic and herb seasoning
- ½ tbsp freshly cracked pepper
- ¼ tbsp salt
- 1½ cups flour
- ½ cup panko breadcrumbs
- ½ cup cornflour
- Srirarcha hot sauce optional
- sesame seeds optional
Instructions
Prepartation
- Cut the rabbit into 6-8 joints of meat depending on the size of the animal. Remove tendons and as much silver skin as possible.
- With a sharp fork or pointy knife, prick the pieces of meat all over.
- Place the meat in a plastic container, add buttermilk to cover the meat, seal the container and place in the fridge overnight.
Frying
- Start heating 3-4cm (1-1½in) of oil in a large heavy frypan or dutch oven until the oil reached 175°C (350°F)
- Mix the herbs, salt, flour and cornflour together in a large bowel until combined well. Add the Panko breadcrumbs and mix gently until combined.
- One at time remove pieced of rabbit from the buttermilk, allowing most of the buttermilk to drip off. While some buttermilk still remains dredge the rabbit in the seasoned flour and place in the hot oil 2-3 pieces at a time.
- Cook for 3-4 minutes each side, until golden brown. Place on a wire rack over paper towel to drain and cool a little before serving.If you have a meat thermometer test the thickest section of one piece. You're aiming for an internal temperature of 70-75°C (160-165°F)
- Serve the fried rabbit as is, or dressed with hot sauce and sesame seeds alongside a robust pale ale.