Rabbit in a Bucket with Corn Relish
This is a great way to cook rabbit other game and chicken. The rabbit is coated in flour, herbs and other spices and is really succulent!
Ingredients
- 2 rabbits portioned
- 400ml buttermilk
- 200g plain flour
- 1 tablespoon paprika
- 2 teaspoons onion salt
- 1 teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon ground allspice
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- Vegetable oil for frying
- ½ teaspoon dried basil
For the relish:
- 2 corn on the cob, corn removed
- 1 red chilli, diced
- 50ml white wine vinegar
- 50g caster sugar
- 4 spring onions, sliced
- 2 tomatoes, concassed
Method
Place the rabbit in a large bowl and cover in buttermilk – stir to coat thoroughly. Place in the fridge overnight.
The next day scrape the buttermilk from the rabbit and heat a deep fat fryer to 170°C.
Mix all the dried herbs and spices in the flour and use to coat the rabbit.
Deep fry the rabbit pieces in batches and drain on to a paper lined with kitchen paper. Season with salt.
Meanwhile char the corn in a non stick fry pan, heat the vinegar and sugar in another pan then mix into the corn. Add the chilli, onions and tomatoes and serve with the rabbit.
Ingredients
- 2 rabbits portioned
- 400ml buttermilk
- 200g plain flour
- 1 tablespoon paprika
- 2 teaspoons onion salt
- 1 teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon ground allspice
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- Vegetable oil for frying
- ½ teaspoon dried basil
For the relish:
- 2 corn on the cob, corn removed
- 1 red chilli, diced
- 50ml white wine vinegar
- 50g caster sugar
- 4 spring onions, sliced
- 2 tomatoes, concassed
Method
Place the rabbit in a large bowl and cover in buttermilk – stir to coat thoroughly. Place in the fridge overnight.
The next day scrape the buttermilk from the rabbit and heat a deep fat fryer to 170°C.
Mix all the dried herbs and spices in the flour and use to coat the rabbit.
Deep fry the rabbit pieces in batches and drain on to a paper lined with kitchen paper. Season with salt.
Meanwhile char the corn in a non stick fry pan, heat the vinegar and sugar in another pan then mix into the corn. Add the chilli, onions and tomatoes and serve with the rabbit.
