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Bunny Burgers
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Blue Sky



Joined: 30 Jan 2005
Posts: 7654
Location: France
PostPosted: Wed Feb 14, 07 7:54 pm    Post subject: Bunny Burgers  Reply with quote    

Sorry if this one has been done before (I'm sure it probably has).

I have just made a dozen or so bunny burgers as per Hue's recipe on River Cottage (before it went all naff and commercial)

They were excellent. Z & I had one each for tea and they were wonderfull. No room left for pudding even.

I won't "quote" the recipe from my RC diary but suffice to say that I re-watched the relevant episode and took my hints from there.

I had 1.2 kilo of rabbit saddle (from 10 rabbits which we processed yesterday), 300g of belly pork (from the pigs we did last week), 1 large onion (home grown of course) and a few herbs from the garden - rosemary, thyme, garlic.

All in all a very organic meal (and a few more in the freezer).

The rabbit legs I will be making into confit later this evening and the rest went into a huge stockpot. Waste not want not.

Oh, and I just got a hand mincer especially for the job. It is well worth the investment.

Penny Outskirts



Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....
PostPosted: Wed Feb 14, 07 10:19 pm    Post subject: Reply with quote    

They sound lovely Simon - I've yet to have bunny burgers - must get round to it soon!

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Feb 14, 07 10:27 pm    Post subject: Reply with quote    

Penny wrote:
I've yet to have bunny burgers - must get round to it soon!


Me too. I have all the wherewithall in the freezer, so there's no excuse.

Blue Sky



Joined: 30 Jan 2005
Posts: 7654
Location: France
PostPosted: Sat Mar 03, 07 1:02 pm    Post subject: Reply with quote    

Just made another batch of these. This time I put the livers into the mincemeat too. They are even tastier

Had to light the barbie especially in order to try them.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34993
Location: Devon
PostPosted: Sat Mar 03, 07 8:25 pm    Post subject: Reply with quote    

Sounds delicious! Shall I tell Ben his favourite bunny is now burger?


Blue Sky



Joined: 30 Jan 2005
Posts: 7654
Location: France
PostPosted: Mon Mar 05, 07 8:56 am    Post subject: Reply with quote    

No, that one is safe for a few months yet.

I'm sure little Ben will have forgotten all about him by the time comes, besides we will have more cute ones by then.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Mon Mar 05, 07 10:53 am    Post subject: Reply with quote    

you hope

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42025
Location: North Devon
PostPosted: Mon Mar 05, 07 10:56 am    Post subject: Reply with quote    

Don't think he's that bothered. He said the other day that maybe we could eat it when we went back.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Mon Mar 05, 07 12:04 pm    Post subject: Reply with quote    

That's my boy

Blue Sky



Joined: 30 Jan 2005
Posts: 7654
Location: France
PostPosted: Thu Aug 09, 07 7:15 pm    Post subject: Reply with quote    

Take six bunnies!

3.3kg Rabbit meat (saddle & hind legs)
1.5kg Pork belly
0.8kg Rabbits liver
4 medium onions
Herbs (I used rosmary, thyme, parsley, sage & bay) finely chopped
Garlic
Salt and pepper

First, joint the rabbits as per Sean's article.

Next, finely chop the four onions and fry them up in a little olive oil.

Chop and crush the garlic with a little salt. Chop all the herbs of your choice and add all this to the onions once they have softened. Simmer this mix for 5 mins then leave to cool.

Meanwhile, get out the mincer and process the rabbit meat, pork belly and livers. I put some bread through afterwards to clean the mincer and make sure not to waste any of the meat.

Tip all of the minced meat into a large bowl and stir in the now cold onion/herb mix. Massage this thoroughly with your hands to make sure it is all well blended. Add salt and pepper to your required taste. (I chopped and added 3 hot chilis too but this is personal preference).

Scoop out the mix to form small portions of about 100mm diameter and no more than 2cm thick once shaped into rounds. Put them onto a tray and cover with cling film. Refrigerate.

They are now ready for barbequing or you can bag them and freeze them for later use.

We had these for tea tonight and they are very tasty indeed. Enjoy.

chez



Joined: 13 Aug 2006
Posts: 35928
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Feb 17, 14 1:18 pm    Post subject: Reply with quote    

Bumping this for Arvo, who is currently mincing our bunnies.

LostinFrance



Joined: 17 Feb 2014
Posts: 9

PostPosted: Mon Feb 17, 14 1:28 pm    Post subject: Reply with quote    

Blimey, there's a blast from the past!

bobs



Joined: 02 Feb 2014
Posts: 105
Location: somerset
PostPosted: Mon Feb 17, 14 1:30 pm    Post subject: Reply with quote    

are they farmed bunnies or wild bunnies

Nick



Joined: 02 Nov 2004
Posts: 34059
Location: Hereford
PostPosted: Mon Feb 17, 14 1:35 pm    Post subject: Reply with quote    

Is that you, Simon? Come home!

chez



Joined: 13 Aug 2006
Posts: 35928
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Feb 17, 14 1:36 pm    Post subject: Reply with quote    

Farmed, bobs. My supply of wild ones has tailed off, so I started breeding them. This is my first crop of NZ/Californian.

Simon, is that you?

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