Crispy rabbit with marjoram & lemon mayonnaise | Fieldsports Journal

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 and freshly ground black pepper