11 January, 2015
Crispy Baked Rabbit
Crispy Baked Rabbit
Author: Alan Simmons
Ingredients
- 900g young rabbit
- salt
- freshly ground black pepper
- 3 tablespoons plain flour
- ½ teaspoon paprika
- 2 eggs
- 2 tablespoon milk
- 50g bread crumbs
- 25g butter
- 4 tablespoon oil
- 4 tablespoon thick mayonnaise
- 2 tablespoon single cream
- 1 teaspoon lemon juice
- hot creamed potato
- sprigs parsley for garnish
- 1-2 tablespoons horseradish sauce
Instructions
- Pre-heat oven 180 C.
- Wipe and trim rabbit, cut into small neat pieces, put the first set of ingredients into a plastic bag and shake, coating the rabbit pieces. Brown over a moderate heat for 5 minutes, turning once.
- Place on baking tray and bake in center of oven for about 40 minutes until tender.
- Put mayonnaise into bowl and beat in the horseradish sauce, cream and lemon juice.
- Season to taste.
- Arrange the rabbit pieces on a warmed serving dish and pipe hot creamed mashed potato round them.
- Spoon the dressing over the rabbit or serve in a separate dish.
- Garnish with parsley and serve with minted peas.