Rabbit Schnitzel
I'm quite fond of rabbit, though I don't cook it very often anymore. Preparing rabbit can be tricky as it tends to dry out with traditional cooking methods and can turn to mush when cooked in a circulator. A simple and virtually fail-safe method I enjoy is making Rabbit Schnitzel. This technique allows the rabbit to cook in just five minutes, resulting in a delightful crunch that nicely complements the tender meat. You can serve the schnitzel plain with a squeeze of lemon or pair it with your favorite sauce.
Rabbit Schnitzel with Garlic Confit and Tapenade, Ramp Pasta, photo by Francois
Many countries have a preparation similar to schnitzel, whether it appears as Pané in French-speaking countries or Milanese and Katsu in other cultures. Feel free to substitute almost any other protein for the rabbit in this dish. Pork, chicken, and veal work extremely well in this dish.
Rabbit Schnitzel with Garlic Confit and Tapenade
a quick and flavorful way to cook rabbit, pork, or chicken
PREP: 10 minutes | COOK: 45 minutes | SERVES: 4
For the Rabbit Schnitzel:
3# pound rabbit deboned, see notes
salt and pepper, to taste
1/4 cup finely chopped fresh herbs - thyme, savory, sage, chives, tarragon
1 cup of all-purpose flour
2 large eggs, beaten
2 cups of panko
1 quart of vegetable oil for frying
1 cup of tapenade
For the Garlic Confit:
8 unpeeled cloves of garlic
1 cup of duck, pork, or goose fat, or olive oil
Optional
Sauce
Pound the Rabbit: Place the deboned rabbit between two sheets of plastic wrap. Using a meat mallet or an empty wine bottle, pound the rabbit to about ¼-inch thickness. Carefully remove the plastic wrap, then season both sides with salt, pepper, and mixed herbs.
Dredge each piece in flour, shaking off the excess. Dip into the beaten eggs, ensuring it's fully coated. Finally, coat thoroughly in panko. You can prepare the rabbit up to this stage and refrigerate it for up to 8 hours before cooking.
Heat the oil in a deep skillet to 350°F (177°C). Fry the rabbit pieces until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Drain on paper towels.
To make Garlic Confit: In a small saucepan, combine garlic cloves and enough fat or oil to cover them completely. Cook over very low heat until the garlic is tender and slightly golden, about 30-40 minutes. Keep an eye on the heat to ensure the garlic does not burn.
Serve the schnitzel with a spoonful of tapenade on top and a few cloves of garlic confit alongside each serving.
Optional Pasta and Sauce: It is ramp season here in Vermont so I served my schnitzle with ramp pasta. I tossed the cooked pasta with a few spoonfuls of starchy pasta cooking water and some pecorino cheese. A good schnitzel needs no sauce, just a squeeze of lemon to cook the fat and provide balance. I did make a quick pan sauce by reducing some chicken stock with a squeeze of lemon juice and whisking in some leftover truffle butter I made from the truffle tree I rent from the Johann and Lisa Pepin at Las Pastras in Provence.
NOTES:
To Bone a Rabbit: Adam Berkelmans has a great YouTube video about boning a rabbit. I recommend watching the video for guidance, although I'll simplify the process since keeping the rabbit intact isn't necessary. Start by removing the legs and saddle, then take out the leg bones and separate the loins from the saddle. If it's not clear yet, the video should help make it easier to understand.
Schnitzel can be served in a variety of ways. Some of my favorites include on top of a big green salad or in a sandwich. How do you like to eat schnitzel?
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Francois de Melogue is a photographer, reformed chef, cookbook author, and bon vivant. He lives in Saint Albans, Vermont, with his wife Lisa and 13-year-old son Beaumont. Francois’s photography is available for sale at his online gallery. Click here for Video recipes.
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