The Battered and Fried Rabbit Pieces is a very tasty way to prepare this very delicate meat. It is usually not liked by everyone, but fried, I can assure you that every diner will lick their fingers… yes, because it will be quite difficult to eat it with a fork and knife. The other day, I served it very hot, placing it on a bed of bay leaves… I won’t tell you the aroma… the leaves, with the heat of the rabbit, released their essential oils, scenting the whole house.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3.3 lbs rabbit cut into small pieces
- 1.5 cups flour
- 1 can of beer
- to taste salt and pepper
- 1.5 qt peanut oil
- to taste bay leaves
Tools
- Pot narrow and tall
- Plate deep
- Plate flat
- Paper towels
Preparation
First of all, organize your workspace with all the ingredients already measured, so you have everything at hand.
In a deep plate, put the flour, a bit of salt, and slowly add the beer, to see if you need it all, as this depends on the hardness of the flour you use.
However, make sure the beer is very cold, so your frying will be crispier.
If you don’t have beer, or don’t like it, don’t worry, you can use water instead, but make sure it is also very cold, and add just 2 g of instant yeast.
Mix the batter well, make sure it’s not too runny, and let it rest.
Meanwhile, heat the peanut oil in a narrow, high-sided pot; this way, you will avoid annoying oil splashes and use less oil.
Now dip a few pieces of rabbit in the batter, ensuring it sticks well to the meat, then plunge them into the hot oil.
Cook until they reach a perfect golden brown; if necessary, lower the heat slightly so they cook well inside.
Drain them on a flat plate lined with paper towels, so the meat loses all excess oil.
Serve your Battered and Fried Rabbit Pieces immediately, hot, on a bed of bay leaves.
Tip: if you have leftovers, I assure you it is delicious even cold… thus perfect for a standing dinner, but also for a picnic.
If you like rabbit, don’t miss: Rabbit Scallops with Porcini Mushrooms, Olives, and Beer
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