To make the Southern-fried rabbit, place the buttermilk, 1 tablespoon of the paprika and the garlic in a bowl and mix well with some salt and pepper. Add the rabbit and coat well, then cover and place in the fridge overnight.
Mix together the self-raising flour with the cornflour, 1 tablespoon of the paprika and some salt and pepper in a bowl.
In a separate bowl, mix the eggs with the milk.
Mix the breadcrumbs with the turmeric, the remaining paprika, garlic powder and cayenne pepper in a third bowl.
Remove the rabbit from the marinade and dip each piece into the flour mixture, then the egg and milk and then the breadcrumbs. Place on a plate and in the fridge for an hour to set.
When ready to cook, melt the lard and butter in a deep, heavy-bottomed pan. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the rabbit a couple of pieces at a time until golden-brown and cooked through. Drain on kitchen paper.
To make the dressing, place the garlic and capers in a pestle and mortar and pound, then add the herbs and a pinch of salt and pound again. Add the maple syrup, lime juice, and olive oil and mix well.
To serve, toast 8 slices of bread and spread with butter, lay a lettuce leaf on one piece of bread and top with the rabbit and some tomatoes. Drizzle with the dressing and top with another slice of bread.