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Crispy Rabbit with Cucumber Remoulade
Chef Jason Hall of Anthos/Mia Dona – New York, NY
Adapted by
October 2008

Yield: 4 Servings

  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed
  • 4 pieces star anise
  • 1 cup kosher salt
  • ¼ cup granulated sugar
  • 1 bunch thyme
  • 1 bunch sage
  • 5 whole shallots
  • 5 cloves garlic
  • 1 4-pound fryer rabbit (fresh)
  • 1 gallon duck fat

  • Remoulade:
  • 1 English cucumber
  • 2 cups cornichons
  • 2 cups capers
  • 1 bunch dill
  • Extra virgin olive oil
  • 4 eggs
  • ½ cup Dijon mustard
  • Lemon juice (for seasoning)
  • White vinegar (for seasoning)

  • To Assemble and Serve:

  • 2 cups Dijon mustard
  • 4 eggs
  • All-purpose flour
  • Panko bread crumbs
  • Oil for frying
  • Fried Savory Herbs (for garnish)


For the Rabbit:
Toast black peppercorn, coriander seed and star anise until fragrant. Combine with rest of ingredients (except for rabbit and duck fat). Butcher rabbit into 16 even pieces, splitting the leg, loin, and rack. Gently pack the rabbit with cure mix in a small hotel pan and let sit for 24 hours. Rinse the cure off the rabbit, cover with warm duck fat and confit at 250°F until tender. Cool the rabbit in the duck fat before removing.

For the Remoulade:
Roughly chop cucumber, cornichons, capers and dill by hand. Emulsify oil into eggs and mustard to make a basic mayonnaise. Fold in chopped garnish. Adjust seasoning with the lemon juice and white vinegar.

To Assemble and Serve:
In a medium mixing bowl, combine mustard with eggs thoroughly. In 3 separate ¼ hotel pans, put all-purpose flour, panko bread crumbs and egg mixture. Remove excess fat from rabbit. Coat rabbit in flour, then in egg mixture. Toss rabbit in bread crumbs and fry in 300°F oil until golden brown. Spoon remoulade in the center of the plate and place a sliced piece of rabbit loin vertically on remoulade, revealing center. Garnish with fried savory herbs.

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