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Crisp Coated Rabbit with Sweetcorn Salsa and a Mustard Slaw

Buttermilk-marinated rabbit deep-fried until golden, served with a zesty homemade coleslaw and a sweet, spicy caramelised sweetcorn salsa.

DinnerSpicySalsaDeep-FriedSlawRabbit
Estimated Nutrition
Calories
1466.1
kcal / serving
5864.2 kcal total
Carbs
95.6g
per serving
382.4 g total
Fat
105.4g
per serving
421.5 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
tbsp
Cornflour
1
tsp
Baking Powder
150
g
Caster Sugar
CondimentsSauces
4
tbsp
Thai Fish Sauce
50
ml
Soy Sauce
2
tsp
White Wine Vinegar
1.5
tbsp
Dijon Mustard
Dairy
500
ml
Buttermilk
2
unit
Egg Yolk
Fruits
2
unit
Lime
Juice and zest only
GrainsCereals
200
g
Plain Flour
100
g
Rice Flour
Meat
500
g
Rabbit Meat
Cut into 2cm cubes
NutsSeeds
1
pinch
Thyme
Dried
1
pinch
Oregano
Dried
1
tsp
Cayenne Pepper
0.5
tsp
Garlic Powder
0.5
tsp
Onion Powder
1
tbsp
Sea Salt
1
tsp
Paprika
8
unit
Lime Leaf
2
stalk
Lemongrass
Tough outer leaves removed, finely chopped
2
clove
Garlic
Peeled, left whole
1
unit
Sea Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
2
tbsp
Parsley
Fresh, chopped
OilsFats
1
unit
Vegetable Oil
For deep frying
3
tbsp
Sesame Oil
300
ml
Vegetable Oil
For mayonnaise
Vegetables
2
unit
Red Chilli
Roughly chopped
25
g
Ginger
Fresh root, roughly chopped
2
unit
Shallot
Roughly chopped
150
g
Sweetcorn
Tinned, drained weight
0.25
unit
Red Cabbage
Thinly sliced
1
unit
Carrot
Small, grated
1
unit
Onion
Small, finely sliced

Method

1
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