TomV Posted July 23, 2009 Report Share Posted July 23, 2009 Can anyone recommend a nice recipe for rabbit? I've tried strew a few times, bit bored of it now! Quote Link to comment Share on other sites More sharing options...
s6boy Posted July 23, 2009 Report Share Posted July 23, 2009 I work for Jamie Olivers dad so i can say his E.F.R is great. I put the recipe on here a while back so a quick search for "jamie oliver" should find it. My mate also tryed cutting the rabbit up and leaving it over night in "regga regga" sauce(tesco's sell it) he said it was great on the b-b-q. Hope these simply ones help Matt(Chef) Quote Link to comment Share on other sites More sharing options...
TomV Posted July 23, 2009 Author Report Share Posted July 23, 2009 Thanks mate might give the regga regga one a go sounds very interesting! Quote Link to comment Share on other sites More sharing options...
Zapp Posted July 24, 2009 Report Share Posted July 24, 2009 Rabbit burgers if you have a mincer (£30 from Lidl, I just replaced by old hand mincer with one and havent looked back). You can also use the burger mix to make really nice meatballs for a classic Pasta and Meatballs in a tomato pasta sauce. 1/4 minced pork belly (by weight) 3/4 minced rabbit meat (I use the back legs and saddles for this, and then slow cook the bones, front legs etc and freeze this leftover meat for cold game pies) Lots of very finely chopped sage (15 leaves per kilo) and rosemary (one good sprig) If you are doing meatballs, add a handful of chopped fresh basil One large onion chopped very small, fried until transluscent and then chopped in with the herbs 1 heaped tsp of salt per 750g of total meat mix 1 heaped tsp white pepper per 750g total meat mix Mix all ingredients very thoroughly in a large bowl, using your hands. Once mixed, fry a small chunk and taste, berfore adjusting seasoning if required. Start off with less salt than you think you will need and work up until you are happy. Once the seasoning is sorted, cover and bung in the fridge for at least an hour, overnight if possible. Fry your meatballs until cooked, and then pop them into the bubbling pasta sauce for 10 mins before mixing in the cooked pasta. Alternatively, shape into burgers 1-2cm thick and fry/griddle/bbq until cooked through and serve with your choice of condiment (mustard mayo is my fave - 1 part english mustard to 3 parts mayo). Enjoy! ZB Quote Link to comment Share on other sites More sharing options...
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