Savoury Rabbit with Tartare Sauce - Serves 6-8

Source: Prue Coats

Definitely a dinner party dish and one that does not need to masquerade as chicken.

Ingredients

2 young rabbits cut into suitable joints
1 tablespoon (15ml) oil
1 tablespoon (15ml) wine vinegar
1 small onion
1 slice of lemon
1 sprig each of parsley and thyme
Salt and pepper
Flour
1 egg well beaten
Fresh fine breadcrumbs
Oil for frying

Method

Marinate the rabbit joints in the oil, vinegar, onion, lemon, herbs and seasoning for 3 hours. Remove joints from marinade and dry well. Roll in flour, dip in egg and coat with breadcrumbs. Deep fry at 325F/160C for 5-10 minutes.

Serve with tartare sauce, potato puree and minted peas.

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