- August 2018
- Serves 8
- Hands-on time 30 min, plus chilling, oven time 1 hour
Try something new on your barbecue with these rabbit burgers served with watercress mayonnaise, blue cheese and slow-roasted tomatoes.
Gill says: “I can’t understand why we don’t eat more rabbit. It’s one of the best-tasting, most sustainable meats around. Perhaps we can’t help but think of rabbits in an emotional way – which isn’t a bad thing; we should think of all life in an emotional way. But we must also be realistic.
Wild rabbits live a natural existence. They’re abundant and as versatile as chicken – the only culinary difference is that rabbits taste better.”
- 39.9g (14.5g saturated)
- 45.1g (5g sugars)
Your local butcher should sell wild rabbit. If he doesn’t, ask if he might find some. He’ll skin them and portion them for you (or for this recipe, ask him to mince it, along with the pork).
Make the burgers and bake the tomatoes 1-2 days in advance, then cover and chill (separately) until ready to cook. Warm the tomatoes before serving.
A soft, juicy beaujolais works here, especially a fleurie or morgon.
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