Boring Bunny Broth or Rousing Rabbit Ravioli?
There is nothing more warming on an autumn evening than a steaming bowl of classic rabbit stew with a wedge of crusty bread and farmhouse butter. However, with the number of Brits eating rabbit constantly on the decline; is it about time we shook up our recipes and kicked the cotton-tails into 2012?
The old wives tale states that rabbit should only be eaten if the month has ‘R’ in; in fact it is fine to eat at any time of year and is always in season. The autumn months provide fat, fresher rabbits full of summer grazing which probably explains why the default recipes for rabbit tend to be stews, casseroles and hotpots.
Wild rabbit is a clean, free range meat that has generally been dispatched in a quick and humane way, in my experience, it is never hard to find a keen shot to supply a bunny or two but most reputable game dealers or a decent butcher will have skinned rabbits on sale for £3.00-£4.00 each.
Our first recipe ‘Original Recipe KFR‘ is inspired by the Southern fried chicken recipe of the famous Collonel Sanders.
For the Crumb
200g Plain Flour
1 Tbsp Sea Salt
1 Tbsp Paprika
1 Tbsp Mustard Powder
1 Tbsp Ground Ginger
1 Tbsp White Pepper
2 Tsp Chilli Powder
1 Tsp Dried Oregano
1 Tsp Dried Thyme
1 Tsp Dry Sweet Basil
2 Large Cloves Fresh Garlic
Grind all dry ingredients together with a pestle and mortar, the mix does not need to be too fine. Add to the flour and set aside.
For the Rabbit
1 Skinned Rabbit Cut into 8 Portions
1 Pint Warm Milk
2 Tsp Cider Vinegar
1 Bay Leaf
Groundnut/Sunflower Oil for frying.
To tenderise the rabbit place in a large saucepan and cover with the warm milk and add the cider vinegar. Add the cloves, bay leaf and seasoning and massage rabbit for 2-3 minutes ensuring that all portions are well seasoned. Leave in a cool place for 2-3 hours.
Fill a saucepan about 2 inches deep with a light oil such as groundnut or sunflower, heat until there are small bubbles rising from the bottom. If your hob is getting covered in grease or the oil starts to smoke it is too hot to cook with.
Drip dry your rabbit pieces and smother in the crumb mix. If you prefer a thicker crumb wait a couple of minutes and then apply a second coating.
Gently place your portions in the oil 2 or 3 at a time for a total of 6 minutes turning each one halfway through to ensure they are cooked all the way through. Remove from the oil and place on a good bed of kitchen roll to drain any excess grease.
Serve with a crisp garden salad, chunky coleslaw and a wedge of lemon (if you want to go for the real KFR experience a side of baked beans or corn on the cob will compliment it perfectly)
Look out for more rousing rabbit recipes in the coming weeks!