INGREDIENTS PER 3 PEOPLE
Rabbit legs, 10,6 oz
Flour, 1,7 oz.
Extra virgin olive oil, 0,7 fl. oz.
White wine, 3,4 fl. oz.
Rosemary, 0,1 oz.
Sage, 0,1 oz
Pepper, 0,03 oz.
Salt, 0,03 oz.
Sunflower oil, 78 fl. oz.
Prepare the marinade by mixing extra-virgin olive oil, white wine, lemon juice, herbs, salt and pepper.
Bone the rabbit, cut it into small pieces and dip it in the marinade for a couple of hours.
Extract the rabbit from the marinade and dry it.
Dust it with flour and dip it in the beaten egg.
Let it rest for 30 minutes.
Preheat the oil at 338 °F.
Fry it for 12 minutes, dab it on a paper towel and serve hot.
Thanks to: Pentole e Fornelli