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.
About Paul Patterson
Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.
