Ballynahinch Fried Rabbit
Ingredients
- Olive Oil
- 1 Wild Rabbit. jointed into Shoulders, Legs and the Saddle cut in half, washed and patted dry
- 1 Bulb of Garlic cut in Half
- 4 Sprigs of Rosemary
- 200ml White Wine
- 200ml Chicken or Veg Stock
- A Few Slices of Stale White Bread
- 2 Big Handfuls of Grated Parmesan
- Plain Flour for Dusting
- 3 Large Eggs (Organic/Free Range)
- A Few Springs of Thyme, Leaves Picked
- Vegetable Oil
- 1 Lemon Halved
Method
Heat a glug of olive oil in a saucepan big enough to hold the rabbit in one layer, add salt & pepper & garlic, 2 sprigs of rosemary, the wine and the stock.Put a lid on the pan and simmer for gently 45 mins - 1hour, check after 30mins and add more stock if needed (to cover the rabbit).You will know when it is done as the meat should just fall off the bone. Allow to cool down.
While the rabbit is cooking whiz the bread up to make fine bread crumbs with half the grated parmesan.
In three shallow bowls or plates, sift some flour onto one and season it, put the beaten eggs in another and the bread crumb mix on the third.
When the rabbit is cool enough to handle pat dry and toss in flour with the garlic clove, dust off any excess flour and put in to the beaten eggs, then onto the bread crumb mix. Sprinkle with thyme leaves and remaining Parmesan, then roll and pat mix onto rabbit pieces. Put them on a tray and leave in fridge until ready to fry.
Heat up vegetable oil to 180c in a deep pan or deep fat fryer and add the rabbit pieces and garlic a couple at a time, cooking for 3-5 mins until beautifully golden brown and crisp. Take out and drain well on kitchen paper. for last 20 seconds, drop in remaining rosemary sprigs to crisp.
Dust with a little sea salt, squeeze the garlic out of its skin into a bowl, serve with rabbit, crispy rosemary and lemon halves.
