Crispy rabbit with marjoram & lemon mayonnaise
Award-winning author, food writer and chef Gill Meller shares a simple but sublime rabbit recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Pot
- Saucepan
- Stove
- Refrigerator
- Pitcher
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Plate
- Grater
- Slotted spoon
- Tongs
- Spoon
- Airtight container
Ingredients
- 1 wild rabbit, jointed
- 1 carrot, peeled and roughly chopped
- 1 celery stick, roughly chopped
- 1 onion, roughly chopped
- 1 large egg, beaten
- 2 bay leaves
- 2 thyme sprigs
- Sunflower oil, for frying
- 100g plain white flour, seasoned
- 100g fresh, coarse white breadcrumbs
- Salt and lemon wedges, to serve (optional)
- 2 or 3 marjoram sprigs, leaves picked and chopped
- 2 large egg yolks
- 1 heaped tsp Dijon or English mustard
- ½ small garlic clove, peeled and grated
- Juice and zest of ½ lemon
- Pinch of sugar
- 200ml sunflower oil
- 50ml extra virgin olive oil
- Salt
- freshly ground black pepper
More Like This
Crisp-fried rabbit with herb mayonnaise - Good Food Middle East
bbcgoodfoodme.com
Mustard Rabbit Recipe
citchn.com
Gill's game plan
fieldsports-journal.com
Braised Rabbit Recipe: How to Make It
tasteofhome.com
Marinated Rabbit Recipe
recipeland.com
Rabbit braised with chestnuts and mushrooms from Winter Food by Jill Norman
app.ckbk.com
Braised Rabbit with Herbed Dumplings | James Beard Foundation
jamesbeard.org
Creamy Rabbit with Mushroom and White Wine | Canadian Goodness
dairyfarmersofcanada.ca