Southern Fried Rabbit with Smoky Chilli Mayo

hunters kitchen spread

This recipe and is a home version of fast food using wild game. It’s one of my favourite ways to eat rabbit as it locks in the moisture and flavour so make sure you don’t skip the brining process as this is critical to ensuring a moist result. If you don’t have all the ingredients to make the brine you can use just salt and water and that is better than nothing. The smoked chilli mayo recipe uses smoke essence which is available from specialty shops or you can replace the chilli powder and tabasco with canned Chipotle chillies which will give the mayo a lightly smoky flavour.   

 Fried Rabbit

 

Southern Fried Rabbit with Smoky Chilli Mayo
Yields 24
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Cider brine
500ml apple cider
3lt Water
1/2C salt
3 star anise
4 bay leaves
4 sprigs thyme
2 rabbits (about 1kg each)
Smoky chilli mayo
4 yolks
1 whole egg
1tsp tabasco sauce
1 small garlic clove
Juice of 1 lemon
375ml canola oil
125ml olive oil
Salt and pepper
1/4tsp Chilli powder
Dash smoke essence
Rabbit coating
1/4C milk
2Tbs cayenne pepper
1Tbs paprika
1tsp ground black pepper
1tsp garlic powder
1C flour
1/4C corn flour
For the brine
Mix everything apart from the rabbit together and stir well to dissolve the salt. Take your skinned and gutted rabbit and using a sharp pointed knife remove any membrane and silver skin from the outside of the meat as this will go tough once cooked. Halve the now trimmed rabbit and cut each half through the bone into 6 pieces depending on how big you’d like them (I like to get 12 pieces out of every rabbit). Submerge the rabbit in the brine for about 12 hours or overnight.
For the mayo
Combine all ingredients except the oil and smoke essence in a food processor or blender. Slowly add the oil with the food processor running to emulsify the oil and create the creamy mayo. Add smoke essence to taste and more tabasco/chilli powder if more heat is desired. Add warm water at the end for consistency if the mayo is too thick.
For the rabbit coating
Combine in a large bowl all the ingredients except the milk and stir to mix all the spices evenly through the flour mix. Remove the rabbit from the brine and pat dry with a kitchen towel. Toss in the milk, shake off the excess and transfer to the flour mix. Toss the rabbit in the bowl of flour and leave for up to 2 hours making sure to give it a toss every now and again. This is to build up a good thick flour coating on the outside of the rabbit.
Fry in vegetable oil or lard at 160C for about 10mins (depending on the size of your rabbit pieces) or until golden brown and just cooked through. If you coating starts to get too dark before the middle of your rabbit is fully cooked you can remove the rabbit from the oil and finish it in an oven set to 150C for a few minutes until cooked through.
MacLean Fraser http://macleanfraser.com/
 

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