Rabbit Croquettes. Give this nugget a try!

I was feeling a little peckish, and slightly sinister recently, and thought, what better way to quell my demons, than to eat something adorable. Rabbit is a delightfully lean meat. Its got just enough game in the flavor it make it have a slight zip, but not so much so that it takes away your breath. There are so many different things to do with rabbit, and since it is a notoriously tough meat, most of them involve brazing or stewing, but what about turning this puppy into the the baddest little meat nugget in the land? I made these rabbit croquettes with a tarragon and mustard aioli. The flavors are added in a small amount to compliment and not distract from our delicious little bunny.

1 rabbit, deboned and minced, or if you can find it ground

4 cloves of minced garlic

1 small chopped white or yellow onion

1 tsp salt

1 tsp ground sage

the juice of 1/2 a lemon

1/4 cup of flour. Plus more for frying

pepper

1 whisked egg

1/2 cup panko 1/2 cup flour mixed

oil for frying

Saute your rabbit on medium with the salt, pepper, sage, garlic, onions, lemon juice, and a little butter or olive oil until the meat is cooked.  Drop the heat to low, and add in the flour. Make sure the meat is well coated and remove from the heat. Place in a bowl and set in the in refrigerator to cool for 30 minutes.  Once you have removed the rabbit from the fridge,  add in the whisked egg, and form it into small rabbit nuggets, about 1/2 an inch thick. Roll the nuggets in the panko mixture and set aside on a floured plate. Put  1/4 an inch of oil in a frying pan, and heat it up to medium high. Add in the rabbit croquettes spaced approximately 1 inch apart. Let them fry 2 to 3 minutes on each side, or until they are golden brown.

For the aioli

2 egg yokes

1/2 cup chilled olive oil

1/2 cup chilled vegetable oil

1 clove garlic finely minced and ground into a paste

1 tsp white wine vinegar

1/2 tsp ground mustard. Not the shitty stuff.

1/2 tsp minced fresh tarragon

1 tsp lemon juice

salt and pepper to taste

Make this about an hour to 1 day a head so that he flavors can meld together. Whisk up your egg yokes until they begin to thicken, and slowly begin adding in olive oil a little at a time, allowing the aioli to thicken back up after each addition. Once you have added in your olive oil, and you have a nice thick mayo, whisk in the vinegar, garlic mustard, tarragon, lemon juice, salt and pepper. Pro tip for people who hate whisking, use your hand blender with a whisk attachment to make life faster, and easier.

Serve it up with your delightful rabbit croquettes, and be happy that adorable things are so tasty….you monster.

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Filed under Appetizers, Exotic meats

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