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Crispy Rabbit Tacos with Burnt Tomato Salsa & Nectarine Salsa
Crispy Rabbit Tacos with Burnt Tomato Salsa & Nectarine Salsa
Ingredients
- Corn or flour tortillas
- Burnt tomato salsa (prepared)
- Crispy chipotle buttermilk rabbit (prepared)
- Four Horsemen’s orange & jalapeño seasoning
- Japanese mayonnaise
- Nectarine salsa (prepared)
- Fresh lime wedges
Crispy Chipotle Buttermilk Rabbit
Ingredients
- Rabbit, cut into pieces
- 2 tablespoons chipotle peppers
- Buttermilk (enough to coat)
- Rice flour
- Oil, for deep frying
Method
- Blend chipotle and buttermilk to make a marinade.
- Coat rabbit and refrigerate for 12 hours or overnight.
- Heat oil to 180°C.
- Dredge rabbit in rice flour → dip back into marinade → coat again in rice flour.
- Deep fry for 5–8 minutes or until golden, crispy, and cooked through.
- Drain and season lightly with salt.
Burnt Tomato Salsa
Ingredients
- 5–7 ripe tomatoes
- 4 tablespoons garlic (minced)
- 2 red or brown onions (roughly chopped)
- 3 tablespoons chipotle peppers (from a tin, chopped)
- 1 handful fresh coriander
- 2 tablespoons brown sugar
- Juice of 4–5 limes
- Salt and pepper, to taste
- Olive oil
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 Parisa, 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.