BBQ and Southern Fried Rabbit Legs with Rosemary Honey Mustard Mayonnaise
Ingredients
Rabbit and coating
- 4 rabbit legs
- 200g flour
- 2 eggs, whisked
Buttermilk marinade
- 500ml buttermilk
- 200g breadcrumbs
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
BBQ sauce
- 200g tomato ketchup
- 100ml Bourbon whiskey
- 3 tbsp brown sugar
- 3 tbsp light molasses
- 3 tbsp cider vinegar
- 2 tbsp Worcester sauce
- 1 tsp Maille Dijon Originale mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to season
Rosemary honey mustard mayonnaise
- 150ml vegetable oil
- 1 egg yolk
- 1 tsp Maille Rosemary Honey mustard
- 1 tsp water
- 1 tsp cider vinegar
- ½ tsp lemon juice
BBQ rub
- 1 tsp brown sugar
- 1 tsp white sugar
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground pepper
- ¼ tsp paprika
Preparation
- Slowly mix together all the ingredients for the buttermilk marinade.
- Cover the rabbit legs in the buttermilk mix and leave overnight, for 24 hours.
Method
- Combine all the ingredients for the BBQ sauce.
- Pour the BBQ sauce over the rabbit legs at intervals whilst cooking on a chargrill pan. Cook for 6 minutes on each side and drain excess oil.
- While the rabbit legs are cooking, create the Maille Rosemary Honey mustard mayonnaise by whisking together all the ingredients, except the vegetable oil. Slowly add the vegetable oil while whisking to create a mayonnaise.
- Mix together all the ingredients for the BBQ rub mix.
- Whisk the two eggs to form a coating mix.
- Lightly dust the rabbit legs in flour, before dipping it in the whisked egg. Shake off the excess before rolling in the BBQ rub mix.
- Lightly shake off any excess BBQ rub mix and fry for 2-3 minutes in a shallow frying pan with vegetable oil.
- Assemble the rabbit legs on a serving board with garnish.