dazboy12 Posted February 27, 2008 Report Share Posted February 27, 2008 bin looking for this video on the net for some time 4 od you tube and some more can some one help :blink: . e.f.r essex fried rabbit Quote Link to comment Share on other sites More sharing options...
sphinx121 Posted February 28, 2008 Report Share Posted February 28, 2008 Hi it was episode 4 and its not on there any more. i think that most programs are on there 30 days and you cant find the recipe on the c4 web site because there saving it for his sodding book. Tom Quote Link to comment Share on other sites More sharing options...
henry d Posted February 29, 2008 Report Share Posted February 29, 2008 I didn`t see it but why not experiment ? Dredge the meat in seasoned plain flour, dip in beaten egg, then add the coating. I would use breadcrumbs, dried onion(crumbled finely), sage/parsley/rosemary/thyme(whatever you like best) salt and pepper. Get it in the deep fat frier and Robert is indeed your Mothers brother and Fanny is your Dads sister !! Quote Link to comment Share on other sites More sharing options...
shaggy Posted March 2, 2008 Report Share Posted March 2, 2008 i looked as well all i found was this quote Jamie at Home did a good rabbit recipe the other night Rabbit quartered then in pan with softened onions etc then add wine/stock & veg, poach gently 20 min IIRC then dust with flour dip in egg then roll in Breadcrumbs....(the bits of rabbit.not you). and deepfry till crisp and brown. looked (and sounded) brilliant. hope it helps Quote Link to comment Share on other sites More sharing options...
dazboy12 Posted March 5, 2008 Author Report Share Posted March 5, 2008 thax every one going to try it let you know how i get on Quote Link to comment Share on other sites More sharing options...
s6boy Posted March 28, 2008 Report Share Posted March 28, 2008 hi mate i work for jamies dad and have eaten and cooked the e.f.r if u need any tips will be happy to hel just message me. matt Quote Link to comment Share on other sites More sharing options...
henry d Posted March 29, 2008 Report Share Posted March 29, 2008 Come on, spill the beans on the EFR ! ..........after all you have taken LG`s sausage recipe and it is good to share isn`t it Quote Link to comment Share on other sites More sharing options...
s6boy Posted March 30, 2008 Report Share Posted March 30, 2008 just let me know what u want o know will be more than happy to help Matt Quote Link to comment Share on other sites More sharing options...
henry d Posted March 30, 2008 Report Share Posted March 30, 2008 Why not post the recipe you use, up for everyone ? Quote Link to comment Share on other sites More sharing options...
MM Posted March 30, 2008 Report Share Posted March 30, 2008 and can you try and get me a table at that "15" resturant, ive been trying for ages!! Quote Link to comment Share on other sites More sharing options...
s6boy Posted March 30, 2008 Report Share Posted March 30, 2008 As u asked here it is will need to make E.F.R: 1 wild rabbit,jointed into shoulders,legs and the sadle cut in half 1 bulb of garlic 4 sprigs of rosemary 200ml white wine 200ml of chicken or veg stock a few slices of stale whit bread 2 big handfuls of grated parmesan plian flour 3 large eggs a few sprigs of tyme Heat some oil in a pan big enough to hold the rabbit, lightley fry the rabbit untill glden brown. Add half the garlic 2 sprigs of rosemary,the tyme, the wine and the stock.And a little salt and pepper. Put a lid on the pan and simmer for 45mins-1hour, check after 30mins and add more stock if needed(to cover the rabbit).You will know when it is done as the meat should just fall off the bone. Allow to call down. While the rabbit is cooking whiz the bread up to make bread crumbs with half the grated parmesan. In three bowls u will need some flour,the beaten eggs and the bread crumb mix. When the rabbit is cool enough to handle pat dry and add to the flour,dust of any excess flour and but in to the beaten eggs,then in to the bread crumb mix. Heat up some oil to 180c(normal frying temp in a home fryer)and add the rabbit pices a cuple at a time cooking for 3-5 mins until golden brown. take out and drain well on kitchen papper dust with the left over parmesan. Eat and enjoy Hope this helps please ask any questions Matt Quote Link to comment Share on other sites More sharing options...
henry d Posted March 30, 2008 Report Share Posted March 30, 2008 Sounds great, thanks for that When it slides off the page we will pin it in the appropriate section. Quote Link to comment Share on other sites More sharing options...
Beardo Posted April 10, 2008 Report Share Posted April 10, 2008 this recipe also works well with squirrel. Quote Link to comment Share on other sites More sharing options...
Chess Posted April 10, 2008 Report Share Posted April 10, 2008 What i want to know is what do you do with the other half of the garlic and the two remaining sprigs of rosemary Quote Link to comment Share on other sites More sharing options...
taggy Posted April 10, 2008 Report Share Posted April 10, 2008 i`m salivating! can`t wait to try it. thanks for posting. Quote Link to comment Share on other sites More sharing options...
taggy Posted April 10, 2008 Report Share Posted April 10, 2008 garnish? Quote Link to comment Share on other sites More sharing options...
Chess Posted April 10, 2008 Report Share Posted April 10, 2008 me thinks our head chef has missed a line or two out of said recipe! I did try it last weekend and it was deliciouso!! Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted July 15, 2008 Report Share Posted July 15, 2008 (edited) Tried this tonight for the first time and it was great a pic below sums it all up in Ramsay's words DONE/I mean GONE Thanks S6Boy http://i4.photobucket.com/albums/y124/JJax...hooting/EFR.jpg Edited July 16, 2008 by JJaxeman Quote Link to comment Share on other sites More sharing options...
vole Posted July 16, 2008 Report Share Posted July 16, 2008 Tastiest looking rabbit recipe I remember was Keith Floyd in Italy or someplace doing one in red wine outdoors. Quote Link to comment Share on other sites More sharing options...
s6boy Posted July 24, 2008 Report Share Posted July 24, 2008 Always happy to help jjaxeman, will be puting some new pigeon recipes on soon, will be on the next menu at work "Essex smoked pigeon". Also trying to get a load of rabbit livers to make a tasty parfait(smooth pate) Glad people liked it and will post soon Matt Quote Link to comment Share on other sites More sharing options...
WeihrauchPower Posted July 25, 2008 Report Share Posted July 25, 2008 Tastiest looking rabbit recipe I remember was Keith Floyd in Italy or someplace doing one in red wine outdoors. Isn't he always doin one in red wine lol. I'm a bit slow but i knew there was plenty of "parmis-han" (dribbles) E.F.R, make sure you serve "it wiv a bit a bazil" and maybe some "Wocket". HA HA! Quote Link to comment Share on other sites More sharing options...
henry d Posted July 25, 2008 Report Share Posted July 25, 2008 Tastiest looking rabbit recipe I remember was Keith Floyd in Italy or someplace doing one in red wine outdoors. Isn't he always doin one in red wine lol. I'm a bit slow but i knew there was plenty of "parmis-han" (dribbles) E.F.R, make sure you serve "it wiv a bit a bazil" and maybe some "Wocket". HA HA! ........ :blink: Quote Link to comment Share on other sites More sharing options...
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