Cajun Fried Rabbit With Carrot Slaw Recipe
Buttermilk fried chicken is a much-loved classic from the American South, but rabbit makes an excellent alternative – it tenderises beautifully when marinated in the buttermilk and retains its juiciness when deep-fried.
- 1 rabbit, jointed into 6 pieces
- vegetable oil, for deep-frying
- 1/2 lemon, cut into wedges, to serve
- 4 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp garlic granules
- 2 tsp onion granules
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 tsp ground black pepper
- 500ml of buttermilk
- 1 tbsp of hot sauce, ideally Louisiana-style, plus extra to serve
- 250g of Doves Farm Organic Plain White Flour
- 2 tbsp of Doves Farm Organic Cornflour
- 2 tbsp of cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 tbsp of extra virgin olive oil
- 4 carrots, peeled into ribbons
- 1 small fennel bulb, finely sliced
- 1 small shallot, finely sliced
- 1/2 bunch of parsley, leaves picked and finely chopped
- 1/2 bunch of dill, leaves picked and finely chopped
- First make the Cajun spice mix that is used in the marinade and seasoned flour. In a large bowl, mix together all the ingredients, then remove half into a tray or shallow bowl and set aside
- Whisk the buttermilk and hot sauce into the bowl of spice mix to create a marinade. Add the rabbit pieces and toss to evenly coat. Cover and leave to marinate in the fridge overnight
- Add the plain flour and cornflour to the remaining Cajun spice mix on the tray and set aside until needed (you can do this in advance and keep in an airtight container)
- Remove the rabbit from the marinade, allowing the excess buttermilk to drip off, then dredge thoroughly in the seasoned flour, pressing firmly to coating. Transfer to a wire rack and leave for 15-20 minutes – this helps hydrate the flour coating and create a craggier, crispier crust when fried
- To make the vinaigrette, whisk together the cider vinegar, Dijon mustard and honey, then slowly add in the olive oil in a thin, steady stream, whisking continuously until emulsified. Season with salt and pepper
- Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 180°C. Working in batches to avoid overcrowding the pan, carefully lower in the rabbit pieces and fry for 8-10 minutes, until cooked through and deeply golden and crisp, turning occasionally – the rabbit should reach an internal temperature of 71°C
- Transfer the fried rabbit to a wire rack over a baking sheet to drain the excess oil. Season with a little salt
- As the rabbit fries, make the slaw. Lightly toss all the vegetables and most of the herbs (reserve some for garnish) with the vinaigrette and transfer to a large platter
- Arrange the rabbit on top, finish with the reserved herbs and serve with the lemon wedges and extra hot sauce
The marinade is made from a Cajun spice mix of cayenne pepper, black pepper, garlic and onion granules and dried herbs, which is also used in the seasoned flour that coats the rabbit before frying. First make the Cajun spice mix that is used in the marinade and seasoned flour. In a large bowl, mix together all the ingredients, then remove half into a tray or shallow bowl and set aside
Whisk the buttermilk and hot sauce into the bowl of spice mix to create a marinade. Add the rabbit pieces and toss to evenly coat. Cover and leave to marinate in the fridge overnight
Add the plain flour and cornflour to the remaining Cajun spice mix on the tray and set aside until needed (you can do this in advance and keep in an airtight container) Remove the rabbit from the marinade, allowing the excess buttermilk to drip off, then dredge thoroughly in the seasoned flour, pressing firmly to coating. Transfer to a wire rack and leave for 15-20 minutes – this helps hydrate the flour coating and create a craggier, crispier crust when fried
To make the vinaigrette, whisk together the cider vinegar, Dijon mustard and honey, then slowly add in the olive oil in a thin, steady stream, whisking continuously until emulsified. Season with salt and pepper Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 180°C.
Working in batches to avoid overcrowding the pan, carefully lower in the rabbit pieces and fry for 8-10 minutes, until cooked through and deeply golden and crisp, turning occasionally – the rabbit should reach an internal temperature of 71°C Transfer the fried rabbit to a wire rack over a baking sheet to drain the excess oil. Season with a little salt
As the rabbit fries, make the slaw. Lightly toss all the vegetables and most of the herbs (reserve some for garnish) with the vinaigrette and transfer to a large platter