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Check out this rabbit recipe from River Cottage Australia host Paul West.
To Prepare your Rabbit::
Take the legs and other joints of the rabbits and pat them dry. Season the rabbit with salt and pepper.
Lay the rabbits in a saucepan – they should fit snugly. Throw in a glug of olive oil then add the sage and garlic and cover with the wine and the stock. Top up with a little water if necessary, you want all of the pieces covered. Do not brown the rabbit first.
Cover the pan and simmer very gently until tender and the meat is just falling away from the bone. The rabbit should be done after 90 mins or so (check it from time to time and add more liquid if needed. The length of time of the braise will depend on how long the rabbit has been hung and the age of the animal).
When the rabbit is done take it out of the stock. (The stock isn’t needed for this dish, but you don’t have to throw it away - it can be used in the same way you would use well flavoured chicken stock). Wait until the rabbit is cool enough to handle and pat the rabbit dry.
To Prepare your Crumb Mix:
You’ll need 3 bowls. In one bowl put your 4 eggs beaten with the milk, in the second, the plain flour, seasoned with salt and pepper and in the third, the bread crumbs mixed with half the parmesan.
Toss the rabbit in flour, then in the egg mix and then roll in the breadcrumbs. Put the crumbed rabbit pieces on a platter and sprinkle over the remaining parmesan.
Heat your oil to 150c and add the rabbit pieces a couple at a time, cooking until golden brown. Take out and drain well on kitchen paper.
Put sea salt over the rabbit and serve it with lemon wedges.
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