I grew up reading the Peter Rabbit books, and even from a young age I wondered what a rabbit would taste like. Much to the horror of my sisters. Rabbit is a pretty normal addition to Australian kitchens these days (as it was long ago) so why not make it into a schnitzel(logical next step).
1 cup dry sherry
150g white sugar
150g kosher salt
Bay leaf, pepper corns, thyme
1 cup plain flour
2 cups panko
1. Debone the rabbit. Ok so you can ask your butche to do this but it’s pretty easy to do. Just take a sharp knife and take your time running the knife along the bones. from the bottom up(from underneath the beast). Once you’ve done that using the knife splay the thicker parts such as the legs and loin to ensure it’s somewhat even.
2. In a pot bring the water to the boil and add the salt, sugar and aromatics. Once dissolved allow to cool and add the sherry.
3. Add the rabbit to the brine mixture and leave in the fridge overnight or whatever.
4. Wash in cold running water and pat dry the rabbit.
5. Place between two layers of glad wrap and pound until thin. Just like a schnitzel baby.
6. Dust in flour and shake off excess.
7. Wash in whisked eggs
8. Dredge through bread crumbs until well coated. Use your hands to push them into the flesh.
9. Ok cooking is a little difficult. I used a large baking dish with a little vegetable oil and cooked for about 15 minutes.