Number of people
- 1 deboned AIA rabbit
- 1 garlic clove
- 1 sprig of parsley
- Juice of 2 lemons
- 100 g flour
- Vegetable oil for frying
- 2 eggs
- 1 glass chilled sparkling mineral water
- 1 dessert spoonful extra virgin olive oil
It is easier to cook rabbit than you might imagine and Tuscan-style fried rabbit is a perfect combo of flavour and simplicity! Rabbit recipes make an ideal solution for Sunday lunch when the family gets together. Thanks to its delicately-flavoured yet tasty meat, rabbit teams up perfectly with olives.
If you like rabbit, don’t just think of it as a dish for eating at Easter but serve it on other occasions too. Try it cooked in milk, stewed and, of course, fried Tuscan-style. To prepare Tuscan-style rabbit, you my use a whole rabbit cut into joints, or any cut you prefer. Try it with a deboned rabbit, which will be even more practical to fry.
Start by cutting the rabbit into small pieces. Put the garlic clove, chopped parsley and lemon juice into a bowl. Season with salt and pepper to taste, add the extra virgin olive oil and, finally, the rabbit pieces. Mix well and leave to marinate for 1 hour. In the meantime, prepare the batter by mixing the flour, eggs and sparkling mineral water, which must be well chilled.
When the marinating time is up, dry the rabbit pieces and drop them into the batter. Heat the oil and when it is boiling, add the pieces of rabbit. Fry a few pieces at a time, to ensure that your Tuscan fried rabbit is even crunchier.
When the rabbit pieces are crisp and golden in colour, place them on absorbent paper before serving piping hot.