Friday, March 26, 2010
Garlic Fried Rabbit
I crushed the garlic with two tablespoons of salt and 4 black pepper corns in my favorite mortar.
We added about a:
tablespoon of fresh rosemary,
teaspoon of fresh thyme
1/4 cup of olive oil
1/8 cup of sherry vinegar
We marinated two rabbits cut into pieces (marinate at least overnight and then freeze if needed)
I asked my mother whether I should deep fry or pan fry and she said either was fine... I went deep as it presents less cleanup.
I fried in batches till golden brown and kept them warm in the oven
We served it up on a platter, with rice and beans or garbanzo stew, and bread. The rabbit remains moist with the quick cooking with great flavor.
Try it it's easy.