Southern fried rabbit sandwich
Rabbit works surprisingly well in place of chicken for this classic Southern dish.
For the Southern fried rabbit
For the dressing
To make the Southern fried rabbit, place the buttermilk, 1 tablespoon of the paprika and the garlic in a bowl and mix well with some salt and pepper. Add the rabbit and coat well, then cover and place in the fridge overnight.
Mix together the self-raising flour with the cornflour, 1 tablespoon of the paprika and some salt and pepper in a bowl.
In a separate bowl, mix the eggs with the milk.
Mix the breadcrumbs with the turmeric, the remaining paprika, garlic powder and cayenne pepper in a third bowl.
Remove the rabbit from the marinade and dip each piece into the flour mixture, then the egg and milk and then the breadcrumbs. Place on a plate and in the fridge for an hour to set.
When ready to cook, melt the lard and butter in a deep, heavy-bottomed pan. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the rabbit a couple of pieces at a time until golden-brown and cooked through. Drain on kitchen paper.
To make the dressing, place the garlic and capers in a pestle and mortar and pound, then add the herbs and a pinch of salt and pound again. Add the maple syrup, lime juice and olive oil and mix well.
To serve, toast 8 slices of bread and spread with butter, lay a lettuce leaf on one piece of bread and top with the rabbit and some tomatoes. Drizzle with the dressing and top with another slice of bread.