Jonathon Jones, Anchor & Hope, "The shoulders of a wild rabbit are thin and boney; long, gentle poaching and then deep frying is a finger licking good use for them, pleasingly reminiscent of the good Colonel's chicken wings."

Ingredients

12 rabbit shoulders
Groundnut oil for deep-frying
Watercress and wedges of lemon for serving

For the poaching liquor
1 wine glass of dry sherry
1 pint of chicken stock
1 good sprig of rosemary
6 bays leaves
Salt and pepper

For crumbing
Seasoned flour
Egg wash made with 2 eggs, a slug of milk and a dessert spoon of Dijon mustard
Fresh white breadcrumbs

Method

• Season the rabbit shoulders and put into a small, deep saucepan.
• Pop in the herbs, sherry and stock to cover.
• Bring up to the boil and then turn down to simmer and cook gently until very tender, about 90 minutes. Check by lifting a morsel from the bone, it should come away easily.
• Leave the rabbit to cool in the stock. When cool remove the shoulders and reserve for future use (see the recipe for braised rabbit with tomatoes, anchovy and almonds).
• Coat the rabbit by dipping it firstly in the flour, shaking off any excess, then the egg wash and finally the crumbs, pressing in well to ensure a good even coat.
• Immediately deep-fry until golden and crisp, season with sea salt and serve with a pluck of watercress and a wedge of lemon to squeeze.