kenj Posted March 18, 2013 Report Share Posted March 18, 2013 With the warmer weather finally just round the corner, I'm looking forward to coming home with more than just a couple of rabbits from a cold, or damp session with the HMR. My daughter has just hosted a bunny burger party and cleaned me out, with a list of orders for more, so they must be good. If you are looking for a proven recipe, that can be stored for later in the freezer, then give this one a try. http://www.urbanfiel...s-with-chorizo/ Quote Link to comment Share on other sites More sharing options...
Zapp Posted March 18, 2013 Report Share Posted March 18, 2013 That sounds very tasty. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted March 18, 2013 Report Share Posted March 18, 2013 That does look good, one i will try. Thanks for sharing Quote Link to comment Share on other sites More sharing options...
vulpicide Posted March 19, 2013 Report Share Posted March 19, 2013 Burger presses are 5 or 6 Quid in Lakeland plastics, looks a good mix. Quote Link to comment Share on other sites More sharing options...
kenj Posted March 19, 2013 Author Report Share Posted March 19, 2013 I've eaten these burgers, once cooked, cold in salads, or in rolls, when out shooting, or fishing. It's a bit of a slog making them, that's why I always make a decent batch. They don't seem to last long. Quote Link to comment Share on other sites More sharing options...
vulpicide Posted March 19, 2013 Report Share Posted March 19, 2013 Minced pigeon breast is great in burgers it's also great for lasagne or chilli a very versatile meat Quote Link to comment Share on other sites More sharing options...
delburt0 Posted March 19, 2013 Report Share Posted March 19, 2013 Try reggae reggae rabbit, we where shooting last yr at one of our farms, they where having a barbie on arrival , the first rabbit that went to bunny heaven lost its clothes had a wash, got smothered in reggae reggae sauce then onto the barbie. I bet it didn't think it would be doing what it was doing 13mins earlier, it was just like the ribs you get from KFC mmmmmm. Quote Link to comment Share on other sites More sharing options...
kenj Posted March 19, 2013 Author Report Share Posted March 19, 2013 I've added minced pigeon to my rabbit pasty mix, which richened it up. I'll add a couple of breasts to my next burgers. I never get enough pigeons to do all pigeon burgers. The herbs add a lot to any rabbit dish, don't know how they would work with a rich meat like pigeon. Quote Link to comment Share on other sites More sharing options...
L.R.S Posted April 9, 2013 Report Share Posted April 9, 2013 Thanks for posting Ken I made 60 today and added the sweet chillie sauce instead of the Worcester sauce.They smelt Boooootiful.Just have to try them out this weekend on the barbie with this mini heatwave that has been promised for the South coast Saying that...Anything above +4 will be a heatwave for us. Quote Link to comment Share on other sites More sharing options...
kenj Posted May 12, 2013 Author Report Share Posted May 12, 2013 A bit late to reply to LRS. I made another load this week with the sweet chilli sauce for a BBQ, the weather was rubbish, but the burgers went down a storm. The ladies loved them. Quote Link to comment Share on other sites More sharing options...
L.R.S Posted June 11, 2013 Report Share Posted June 11, 2013 (edited) Made a load more today Ken plus some sausages with the same mix I used 12 rabbits to make this lot Edited June 11, 2013 by L.R.S Quote Link to comment Share on other sites More sharing options...
the pigeon man Posted June 11, 2013 Report Share Posted June 11, 2013 Oh wow !!!!!! Quote Link to comment Share on other sites More sharing options...
kenj Posted June 22, 2013 Author Report Share Posted June 22, 2013 Good to see the word is spreading L.R.S. Haven't tried tried the mix in sausages, I've got the attachments. Where did you get the skins? Quote Link to comment Share on other sites More sharing options...
Pole Star Posted June 23, 2013 Report Share Posted June 23, 2013 (edited) Try this book out for some recipes its a sausage book but can be used for making burger mix as well & I had some we made from local pork yesterday & they were fab ! . The book is a paper back called The sausage book by Paul Peacock & has over 90 recipes & its worth every penny , tip if you like ginger don't be afraid to put some fresh chopped ginger in them & another tip is try a splash of Crabbie's Green Ginger Wine if you want to give your mix a ginger flavor. Pole Star . ps only one rabbit recipe in this book though & will give a go soon Edited June 23, 2013 by Pole Star Quote Link to comment Share on other sites More sharing options...
L.R.S Posted June 25, 2013 Report Share Posted June 25, 2013 Hi Ken. Got my sausage skins from here http://www.weschenfelder.co.uk/ Might go with the sheep intestines next though as some of my sausages were on the large side with the Hog skins. Pole star.Thanks for the heads up on that book ..I put some grated fresh ginger in my pheasant sausages I made a while back and it worked a treat. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted June 26, 2013 Report Share Posted June 26, 2013 (edited) Hi Ken. Got my sausage skins from here http://www.weschenfelder.co.uk/ Might go with the sheep intestines next though as some of my sausages were on the large side with the Hog skins. Pole star.Thanks for the heads up on that book ..I put some grated fresh ginger in my pheasant sausages I made a while back and it worked a treat. Another sausage book if you do not have it its called Home sausage Making by Susan Mahake & Charles G Reavis ( story publishing ) also has recipes for Bear sausages ! not many Bears in my neck of the woods though ! . Some rabbit recipes & incidentally one them has fresh ginger in too . Also an interesting recipe for goose sausages called Goosewurst page 177 & of all things it has a glass of Drambuie in the mix so it sounds nice , I am always looking for ways to make goose & rabbit more tasty . ATB Pole Star Edited June 26, 2013 by Pole Star Quote Link to comment Share on other sites More sharing options...
Aled Posted June 26, 2013 Report Share Posted June 26, 2013 Looks great. Oh for a few more rabbits round here! Cheers Aled Quote Link to comment Share on other sites More sharing options...
kenj Posted June 26, 2013 Author Report Share Posted June 26, 2013 Slightly off topic, but if you like ginger and you have a garden with rhubarb growing, why not give my Rhubarb and Ginger Jam recipe a go. This has got to be the most exotic tasting jam you'll ever try. http://www.urbanfieldsportsman.com/index.php/rhubarb-and-ginger-jam/ Quote Link to comment Share on other sites More sharing options...
ollie Posted July 7, 2013 Report Share Posted July 7, 2013 Made the rabbit burgers with chorizo last night and they were great. Will certainly be doing these again. Quote Link to comment Share on other sites More sharing options...
kenj Posted July 11, 2013 Author Report Share Posted July 11, 2013 Hi Ollie, We had a few people round for a birthday bash at the weekend (I've survived another year!) Decided not to have a BBQ, so that I could "socialize" a bit. We'd precooked the rabbit burgers under the grill the day before, cut them into quarters and ate them cold. The plateful went in 5 minutes. Even my brother's "fluffy bunny" wife loved them, knowing that they were rabbit. Sorry to blow my own trumpet, but they do have a moreish texture and flavour. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted July 28, 2013 Report Share Posted July 28, 2013 Just had them & they were dam good but to be honest I just followed the recipe as a guide & all worked well but just a little salty , my fault but I know better next time & they will be on the menu for the end of season shoot breakfast . Quote Link to comment Share on other sites More sharing options...
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