Rabbit fried in an aromatic batter, with
fresh spring onions also fried.
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- The rear part (loin and thighs) of a rabbit weighing about 1.2 kg
- a very liquid batter made by blending:
3 egg yolks (keep the whites to one side)
2 garlic cloves
the leaves from a small piece of rosemary
4-5 sage leaves
½ meat stock cube
¼ of boiling white wine
olive oil
salt and pepper
white flour
vegetable oil
olive oil
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| Cut the rabbit into smallish pieces. In the blender put the
egg yolks with 3-4 spoons hot water, garlic, rosemary, sage, stock cube,
oil, a pinch of salt and pepper and blend well. Add half the wine, blend
again, then put a spoon of flour, blend, another spoon of flour, blend again.
Now add more wine until the blend is rather liquid, runny. Pour this into
a container large enough to hold all the rabbit. Whisk the 3 egg whites
until stiff and incorporate into the batter, add the pieces of rabbit and
leave to marinate for a few hours. When you are ready to fry, heat the oil
(half olive oil and half peanut oil), take the rabbit pieces from the batter
and lightly flour them, place in the oil and fry for at least 10 minutes
turning them so they cook evenly. Lift from the oil and drain on absorbent
paper after having salted them, then serve with the spring onions previously
split in half lengthwise, dipped in the rabbit batter and fried until they
are crispy and sweet. |
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