Cover rabbit pieces with buttermilk in a container and chill for 24 hours.
Mix dry ingredients in a plastic bag and coat the rabbit after removing it from the buttermilk.
Heat vegetable oil in a deep fryer to 165°C.
Deep-fry the rabbit until golden-brown and drain on kitchen paper.
Puree salsa ingredients except sugar and sweetcorn in a food processor.
Melt caster sugar in a saucepan until it forms a golden-brown caramel.
Stir in the puree and sweetcorn, then simmer for 4 minutes until jam-like.
Blend egg yolks, vinegar, and 1 teaspoon of mustard until creamy.
Emulsify by adding oil in a steady stream, then stir in remaining mustard.
Mix cabbage, carrot, onion, and parsley with the mayonnaise.
Serve the rabbit with the slaw and sweetcorn salsa.