Panko Fried Rabbit
We got this recipe from Cole Schafer’s awesome rabbit recipe book and loved it so much we had to share! It was adapted a bit for Panko Crumbs, our bread crumb of choice.
INGREDIENTS
- 1 Cup Flour
- 3 oz Panko Crumbs (substitute bread crumbs)
- 1 egg, lightly beaten with 1 teaspoon water
- 1 fryer sized rabbit, cleaned and cut into serving pieces
- Vegetable oil for deep frying
- Parsley sprigs for garnish
- Dredge rabbit pieces in flour and set aside. Combine egg and water in one bowl and pour breadcrumbs in another.
- Dip rabbit first in egg mixture, then in breadcrumbs- make sure to coat thoroughly.
- Fill a large frying pan one third full with oil. Set over moderate heat and let it heat until it reaches 360 degrees F. If you don’t have a thermometer you can use you can test temperature by dropping a piece of dry bread into the oil; it should turn golden brown within a minute.
- Fry the pieces for twenty minutes or until fork tender. Remove from pan and drain on paper towels.
- Best served with a side of potatoes (sautéed, mashed, baked- whatever your favorite is) and any fresh green vegetables.
For extra points, you can take the rabbit giblets and boil them for about an hour to make broth, which can be turned into a fantastic rabbit gravy. All you need to make a roux is flour and butter; add broth slowly and simmer until desired thickness is reached. Flavor with salt, sage and pepper.