I decided to have a go at making this today as I had a couple of legs in the freezer, what a treat it was, I left out the star anise as I'm not keen on aniseed, I thought I'de put in enough Paprika and Cayenne pepper to season the breadcrumbs but I feel I could have put in more, which I will do next time, if you want a change from Rabbit stew then this is worth a try, thanks Tim for this excellent recipe.
The rabbit here is pre-cooked as a confit – that is, braised in fat. This ensures the meat remains lovely and moist. The crisp, golden-brown, fried legs are delicious dipped in spiced, garlicky mayonnaise – you can make your own, using the recipe here, or add some crushed garlic and spices to a good shop-bought brand.Rate this recipe:
- Serves 4
- • 8 rabbit back legs
- • 1 onion, sliced
- • 1 whole head of garlic, broken into cloves and roughly smashed
- • a few sprigs rosemary
- • 1 tbsp fennel seeds
- • good pinch of ground coriander
- • good pinch of ground cumin
- • 1 star anise
- • lots of sunflower oil, for the confit and for deep-frying
- • 5 tbsp plain flour
- • 2 eggs
- • 150g fine breadcrumbs
- • A good pinch of cayenne pepper
- • A good pinch of smoked paprika
- • Fine sea salt and freshly ground black pepper
- For the spiced mayonnaise:
- • 2 garlic cloves
- • lemon juice
- • 1 heaped tsp English mustard
- • ½ tsp ground cumin
- • ½ tsp ground coriander
- • 1 tsp fresh thyme leaves
- • 4 egg yolks
- • a pinch each of salt, sugar and black pepper
- • 250ml light olive oil
- • 250ml groundnut or sunflower oil
I've made "southern fried rabbit" a few times now but I tried doing it braised in fat first (rather than just frying or boiling first) and I have to say it was delicious! I messed around with the recipe a little (different spices/herbs and also used the saddle) but the "confit" pre-cooking was a great idea, lovely and moist, mildly flavoured, perfect! Thanks!
Full Marks,a new twist to a delicious meal.
all I can remember is stewed casserole rabbit & parsley dumplings on a Wintry Day, but still a remarkable meal. I must try and get hold of some rabbits,dont see them in the shops any more, or even the Butchers!.But I but cant wait to get into the Culinary Arts and carry out your Wonderful Recipe.