Boro’s Bunny Parmo Fingers

• Remove the saddles from each rabbit and then remove the sinew.

   
• If stored in a fridge ensure that you take the meat out of the fridge and allow it to reach room temperature (at least half an hour).

Making the béchamel sauce

• Melt 25g butter in a saucepan and gradually sift in 25g of flour over a medium heat, stirring constantly.
• Once all the flour is added, the mixture should resemble a thick paste, and should come away from the sides of the pan as you stir.
• Cook like this over a medium heat for a couple of minutes.
• Gradually add the milk a little at a time, while stirring. If it is a bit lumpy you could use a whisk instead.
• Cook for another 10-12 mins, constantly stirring.
• The sauce should reach the ribbon stage. Season to taste and then put it to one side and cover surface of sauce with baking parchment or cling film to avoid a skin forming.

For the rabbit

• Ensure any sinew has been removed and place on a chopping board under a sheet of cling film.
• Bash out each fillet with a tenderising mallet (or rolling pin), to an even thickness of about three quarters of an inch.
• First place the rabbit into the flour, then soak in the egg and then cover with breadcrumbs. Ensure that the coating is even all over then set aside.
• Repeat until all 8 are ready for frying.
• Add the rapeseed oil to a large frying pan to a depth of roughly 1 inch and heat.
• Once the oil reaches its optimal temperature, cook the rabbit (I got all 8 in a large pan) for approximately 2 minutes on each side, until the breadcrumbs have turned golden.
• Place the fillets into a preheated oven at 180C for 6-8 minutes to finish them off.
• All times are approximate due to fluctuation in size of rabbit loins. Make sure the rabbit is cooked through.

Assembly

• Cover the rabbit with a generous layer of béchamel sauce.
• Sprinkle on the grated cheese and place back in the oven or under a grill until it has melted.
• Season to suit and serve with chips and salad or coleslaw.