“When I was coming up with this menu I had to ask myself if it’s really okay to eat the Easter bunny,” says Lindsay. “I say yes – especially when it tastes this good.” Start this recipe a day ahead to marinate the rabbit.
Ingredients
Crumb coating
Method
Main
1.Combine rabbit, buttermilk and hot bean paste in a large bowl, mixing well, cover and refrigerate overnight to marinate and tenderise the rabbit.
2.Heat oil in a deep-fryer or large saucepan to 170C. Combine crumb coating ingredients and 1 tsp freshly ground black pepper in a large bowl. Drain rabbit pieces and cover evenly in the crumb, shaking off excess. Deep-fry in batches, turning, until golden (4-5 minutes; hot oil will spit). Drain on paper towels, season to taste and serve hot with lemon cheeks.
Note Real buttermilk is available from health-food shops. If it’s unavailable, use yoghurt thinned with a little milk. Panko breadcrumbs are available from Japanese grocers and select supermarkets. If they’re unavailable, substitute dried breadcrumbs.
Drink Suggestion: A 2012 Michel Guignier Gamay rosé, Beaujolais, France. Drink suggestion by Mat Lindsay
Notes
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