Spicy Fried Rabbit
This recipe guides you through preparing fried rabbit with a kick. Pieces of rabbit are coated in a seasoned flour mixture containing chilli powder and fennel seeds, after being dipped in buttermilk. The coated meat is left to rest in the fridge for 8 hours before being fried in oil for approximately 10 minutes per side until browned. The finished pieces are drained on kitchen paper and served with fresh green chilli rings.
Ingredients
- 1 rabbit, Cut into good sized chunks
- 200 -250 ml buttermilk
- 1 teaspoon salt
- 200 g plain flour
- chili powder (to taste)
- green chili, slices into rings (to taste)
- 1 teaspoon fennel seed
Method
- Combine the plain flour, fennel seed and chilli powder in a bowl. Pour the buttermilk into a separate bowl.
- First dip each rabbit chunk into the buttermilk, then coat it thoroughly in the flour mixture, pressing to ensure it is fully covered. Bury the coated pieces in the remaining flour and refrigerate for 8 hours.
- Heat oil in a pan. Fry the rabbit chunks for about 10 mins on each side until they turn a golden brown colour.
- Transfer the cooked meat onto kitchen paper to drain off excess oil. Serve the rabbit once dry, accompanied by the sliced green chillies.
Nutrition (per serving)
Sodium636700 mg
Recipe details
CategoryRabbit
Authorhowtohuntrabbit
