Name: Ester’s fried rabbit
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 - 8
Ingredients: 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

Ester’s fried rabbit

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

Serves 6 - 8

Prep

20M

Cook

10M

Total

30M

“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.

Ingredients

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

Method

Main

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
Notes