Hot Fried Rabbit Sandwich
For the rabbit:
N 4 Rabbit hind legs (de boned approx. G 400)
mL 500 buttermilk
mL 100 hot sauce (+ mL 200 extra for coating the fried rabbit)
For the seasoned flour breading:
G 500 (4 cups) all purpose flour
mL 5 cayenne pepper
mL 15 paprika
mL 15 sea salt
mL 15 garlic powder
For the coleslaw:
mL 250 Green Cabbage shredded
mL 125 red cabbage shredded
N 1 small carrot shredded
N 1 small shallot thinly sliced
mL 15 red wine vinegar
mL 45 grape seed oil (vegetable oil)
Salt and pepper to taste
For the garnish/toppings:
N 4 buns
mL 200 hot sauce
Sweet pickles to taste
Maple syrup to taste
- To de bone the rabbit leg, use a sharp knife and make an “L” shaped cut along the rabbit leg following on top of the leg bone. Cut along either side of the bone but do not cut the meat off the bone into pieces. You want to keep the meat in one whole piece with the bone removed. Once you have exposed the bone, cut underneath the bone to remove it from the meat.
- Using a mallet or the back of a pan, gently pound the meat to tenderize. Repeat on the rest of the legs.
- Soaked the rabbit meat in the buttermilk and hot sauce overnight or for at least 4 hours. The buttermilk will tenderize the meat.
- Pre heat a deep fryer or large pot ½ filled with vegetable oil to 175°
- In a large bowl mix the seasoned flour ingredients together.
- Using tongs remove one leg at a time, dip into the seasoned flour and turn to coat both sides. Dip the floured meat back into the buttermilk and coat in the seasoned flour a second time. Repeat on the remaining rabbit legs.
- Using tongs gently place the floured rabbit legs in to the pot one at a time. It is important to use a thermometer if you are deep frying in a pot, paying attention not to overheat.
- Cook until the rabbit legs are dark golden in colour, this should take 6-10 minutes depending on the oil temperature and size of the rabbit legs. For best results use a probe thermometer and take the temperature inside the meat, it should be 85°C to be fully cooked.
- Remove the legs from the oil using tongs and place in a large bowl.
- Season the meat with a pinch of salt and pepper and dress with the remaining hot sauce and a drizzle of maple syrup.
- Toss to coat both sides and add to toasted buns. Top with coleslaw and pickles.
Wine CouplingVerdicchio dei Castelli di Jesi Spumante Metodo Classico DOC
Other Info A lot of my favourite Rabbit recipes involve braising the meat. This can be done for many different kinds of pastas or stews. Here is a great way to try the rabbit meat in a totally different way, inspired by the American “Hot Nashville Chicken Sandwich”.
A lot of my favourite Rabbit recipes involve braising the meat. This can be done for many different kinds of pastas or stews. Here is a great way to try the rabbit meat in a totally different way, inspired by the American “Hot Nashville Chicken Sandwich”.