Deep fried rabbit with chilli creme fraiche

WHAT YOU’LL NEED

»» 1 jointed rabbit

»» squeeze lime juice

»» 1 tsp sweet chilli sauce

»» 1 pot crème fraiche

»» flour to coat rabbit

»» 2 eggs

»» 50g breadcrumbs

»» salt and pepper

PREPARATION

HOW TO COOK IT

ABOUT MARK

When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

For further information about the Finch’s Arms and to view some of Mark’s sample menus visit: www.finchsarms.co.uk or call them on 01572 756575.