Fresh rabbit is brined in black ale and fresh ginger for 24 hours, then dredged in sprouted rye flour seasoned with herbs and spices and shallow-fried until golden brown. Serve with mashed potatoes and giblet gravy..
1 fresh rabbit, cut up in the usual manner
2 12oz bottles black ale
2 tablespoons freshly-grated ginger
1 cup fresh cream
1 cup filtered water
1 1/2 cups sprouted rye flour
2 tablespoons dried herbs and spices such as rosemary, thyme, savory, sage, etc.
1 tablespoon sea salt
1 teaspoon freshly-ground black pepper
tallow or peanut oil for frying
Cut up a rabbit in the usual manner and place it in a glass dish. Add enough black ale and ginger to cover, wrap loosely and refrigerate up to 48 hours.
Drain the rabbit and place into a clean dish, cover with cream and water and let stand 30 minutes while you heat the oil, etc.
Combine rye flour, herbs, salt and pepper. Drain rabbit, dredge evenly in seasoned flour and shallow-fry over medium heat in enough hot oil to come about 1/2 up the side of the rabbit pieces.
Cook until deep golden brown, about 10 minutes per side. Drain thoroughly before serving with mashed potatoes and giblet gravy or your favorite accompaniments.