Tuesday, February 17, 2009
Jamie Oliver's Essex fried rabbit
Well OK not Essex, but Maungaturoto!
G shot a rabbit yesterday and I've been wanting to try out Jamie Oliver's recipe since I saw it on his show Jamie At Home (Series 1). Couldn't find it on his website so here is how it's done:
Joints of a fresh rabbit (cut off any long bones)
In a large lidded pan place the rabbit pieces, a good slug of olive oil, a glass of white wine, a couple of sprigs of rosemary, and a whole garlic bulb sliced in half (I would remove as much of the skins as possible as you can eat the garlic deep fried with the rabbit). Put the lid on and simmer on a very low heat for about 1 1/2 hours or until the flesh just starts to pull away from the bone slightly. If the rabbit is big you may need to cook for longer.
When cooked, remove the rabbit and garlic from the pan. Dust in seasoned flour, then dip in beaten egg to coat, then press into a mix of fresh breadcrumbs, parmesan cheese and thyme leaves. Make sure the rabbit is well coated.
Deep fry the coated rabbit pieces for about a minute or so until nicely golden brown. Also briefly deep fry a sprig for rosemary (about 20 secs). Drain on kitchen paper and serve with a squeeze of lemon juice.
This was the best rabbit dish we've ever eaten. A great recipe, will definitely try it again, hopefully with a smaller (younger) rabbit for more tender meat, although the one we had was fine.