Chef's Recipes

Ester's fried rabbit

Australian Gourmet Traveller recipe for fried rabbit by Mat Lindsay from Ester, Sydney.

By Mat Lindsay
  • 20 mins preparation
  • 10 mins cooking plus marinating
  • Serves 6 - 8
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Fried rabbit
"When I was coming up with this menu I had to ask myself if it's really okay to eat the Easter bunny," says Lindsay. "I say yes - especially when it tastes this good." Start this recipe a day ahead to marinate the rabbit.


  • 1 rabbit, jointed into 8 pieces
  • 500 ml (2 cups) buttermilk (see note)
  • 150 gm Korean hot bean paste
  • For deep-frying: vegetable oil
  • To serve: lemon cheeks
Crumb coating
  • 300 gm (2 cups) plain flour
  • 60 gm (1 cup) panko crumbs (see note)
  • 75 gm (½ cup) cornflour
  • 2 tsp onion powder


  • 1
    Combine rabbit, buttermilk and hot bean paste in a large bowl, mixing well, cover and refrigerate overnight to marinate and tenderise the rabbit.
  • 2
    Heat oil in a deep-fryer or large saucepan to 170C. Combine crumb coating ingredients and 1 tsp freshly ground black pepper in a large bowl. Drain rabbit pieces and cover evenly in the crumb, shaking off excess. Deep-fry in batches, turning, until golden (4-5 minutes; hot oil will spit). Drain on paper towels, season to taste and serve hot with lemon cheeks.


Note Real buttermilk is available from health-food shops. If it's unavailable, use yoghurt thinned with a little milk. Panko breadcrumbs are available from Japanese grocers and select supermarkets. If they're unavailable, substitute dried breadcrumbs.
Drink Suggestion: A 2012 Michel Guignier Gamay rosé, Beaujolais, France. Drink suggestion by Mat Lindsay