2 rabbit back legs
Half onion, sliced
4 garlic cloves, roughly crushed
1 tbsp fennel seeds
1 tspf ground coriander
1 tsp ground cumin
1 star anise
1 litre sunflower oil, for the confit and for deep-frying
2-3 tbsp plain flour
150g fine breadcrumbs
1 tsp cayenne pepper
1 tsp smoked paprika
Fine sea salt and freshly ground black pepper
For the coleslaw
Half white cabbage, shredded
1 large carrot, peeled, and then peeled into slivers
Half red onion, finely chopped
1 tbsp mayonnaise
1 tbsp natural Greek yoghurt
Half tsp salt
1 tsp sugar
1. To make the rabbit legs, put the legs and all the ingredients, including the oil (but except the flour, egg and breadcumbs) into a slow cooker and cook on LOW for 3-4 hours, until the meat is very tender.
2. Remove from the slow cooker and allow to cool. Take the meat off the legs and chop into nugget-sized chunks. Reserve until required.
3. Season the flour and put in a shallow dish. Lightly beat the egg and put in a second dish. Put the breadcrumbs in a third dish and season generously with salt, pepper, cayenne and paprika. Take rabbit chunks and dust with flour, then dip in egg, then cover with breadcrumbs, patting them on to form an even coating.
4. Heat about a 10cm depth of sunflower oil in deep, heavy saucepan or deep-fat fryer until it reaches 170C (when a cube of bread dropped into the oil will turn golden brown in about 1 minute). Deep-fry the breadcrumbed nuggets,for 3-4 mins, or until golden brown and piping hot in the middle.
5. Drain on kitchen paper, then serve straight away with creamy coleslaw and green salad.
6. To make the coleslaw, combined all the ingredients together in a glass bowl. Check the seasoning and refrigerate until needed.
¢ I have linked up this post with Mediocre Mums Slow Cooker Sunday.