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Hunger for the Wild


Series 1 Episode 4 - Crumbed Rabbit

Eileen Scott's Crumbed Rabbit

1 Rabbit - makes 6-8 pieces

- 1 Skinned & Gutted Rabbit 
- Salt 
- 1 Cup Flour 
- 3 Eggs (Beaten)                             
- 1 and a half Cups Bread Crumbs 
- 1/3 Cup Cooking Oil


For the rabbit, remove the front and back legs. Keep the front legs whole but cut the back legs in half cutting through the joint. Now take the remainder of the rabbit frame and chop through the backbone to get two nice pieces with the fillet attached. Discard the rest of the carcass.

In salted water, soak the rabbit pieces for at least 4 hours in the fridge.

Now strain off the salted water and add fresh water again with a good pinch of salt. Bring the rabbit up to the boil and simmer for 20 minutes. Remove the rabbit pieces and while it is still warm dip into the flour, then egg and finally the bread crumbs.

In a skillet or fry pan heat up the oil and cook the crumbed rabbit pieces until golden on all sides.

Serve hot or cold.