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Benny P’s Cotton Tail à la Crème

Wild game recipe

Ben

Pollock

Primary protein:

Rabbit/Hare

Total cook time:

45 minutes

Serves:

Ingredients:

Brine (24 hrs):
- 2 L cold water - 1/3 cup (90g) sea or kosher salt - 1/4 cup (50g) brown sugar - 1 tbsp black peppercorns - 4-5 garlic cloves, crushed - 2 bay leaves - Optional: thyme sprigs, lemon zest, mustard seeds
Buttermilk Marinade (24 hrs):
- 2 cups (500ml) buttermilk - 2 tbsp Dijon or wholegrain mustard - 4 garlic cloves, minced or grated - 1 tbsp fresh thyme leaves - 1 tbsp chopped rosemary - Zest of 1 lemon - 1 tsp smoked paprika - 1/2 tsp cayenne (optional) - 1 tbsp salt - 1 tsp black pepper - Optional: 1-2 tsp honey
Seasoned Flour Dredge:
- 2 cups plain flour - 1/4 cup cornflour - 1 tbsp garlic powder - 1 tbsp onion powder - 1 tsp thyme - 1 tsp rosemary, crushed - 1 tsp smoked paprika - 1 tsp black pepper - 1/2 tsp cayenne - 2 tsp fine sea salt - Optional: 1/2 tsp white pepper
Frying:
- Neutral oil (grapeseed, peanut, or rice bran) - Frying temperature: 150-160°C
Grape & Shallot Cream Sauce:
- 2 shallots, finely diced - 2 tbsp butter - 1/2 cup dry white wine - 3/4 cup chicken stock - 1/2 cup pouring cream - 1/2 cup seedless white grapes, halved - 1 tsp Dijon mustard (optional) - 1 tsp thyme leaves - Squeeze of lemon juice - Salt & white pepper, to taste - Optional: 1 tsp honey

Steps:

Brine (24 hrs)
2 L water, 1/3 cup salt, 1/4 cup brown sugar, 1 tbsp peppercorns, garlic, bay leaves, thyme, lemon zest.
Simmer to dissolve. Cool. Submerge jointed rabbit. Refrigerate 24 hrs.
Buttermilk Marinade (24 hrs)
2 cups buttermilk, mustard, garlic, herbs, lemon zest, paprika, cayenne, salt, pepper, honey.
Coat brined rabbit. Refrigerate 24 hrs
Flour Dredge & Fry
Mix flour, cornflour, herbs, spices. Dredge marinated rabbit, rest 10-15 min.
Fry in neutral oil at 150-160°C, 5-7 min/side. Drain and season.
Grape & Shallot Cream Sauce
Sauté shallots in butter. Add wine, reduce. Add stock, reduce 2/3.
Stir in cream, Dijon, grapes. Simmer 3-5 min. Season with salt, pepper, lemon juice
To Serve & Pair
Serve over creamy polenta and creamed spinach. Spoon sauce over.
Garnish with fried sage, micro herbs, or flat-leaf parsley.
Pair with Vermentino a lean Charddy, or for those that prefer grain over grape, I reckon a wit bier would be excellent

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Recipe created on: 25/07/2025

Benefits

Events & HUNTS