Crispy Rabbit Hot Cross Bun Sandwich

Ingredients:

500g rabbit, cut into small bite-sized pieces
1 cup buttermilk
1 tbsp chipotle peppers (finely chopped, in adobo)
1–1½ cups rice flour
Oil for deep frying
4 hot cross buns, sliced
Butter (for toasting)
Japanese Kewpie mayonnaise
Iceberg lettuce, shredded
Pickles, sliced
4 slices smoked cheddar
Maple syrup

Instructions

1. Marinate the Rabbit
Mix buttermilk and chipotle peppers.
Add rabbit, coat well, cover, and refrigerate overnight (or at least 12 hours).

2. Coat the Rabbit
Dredge rabbit in rice flour → back into marinade → into rice flour again.
(Double coating = extra crispy.)

3. Fry
Heat oil to 180°C.
Fry in batches for 4–6 minutes until golden and crispy.
Drain on paper towels.

4. Toast the Buns
Butter and toast hot cross buns until golden.

5. Assemble
Spread Kewpie mayo on the bun.
Add iceberg lettuce.
Top with crispy rabbit.
Place a slice of smoked cheddar on top of the hot rabbit so it softens/melts slightly.
Add pickles.
Drizzle with maple syrup.
Close bun.

Paul Patterson @smokedandsea bringing the tasty treats this Easter with our latest Hill to Grill recipe 🐰 Crispy, golden rabbit, smoky cheddar, pickles and maple syrup stacked inside a toasted hot cross bun.
Save this one for Sunday 🤤

@smokedandsea