homemade bunny burgers

[stubby 175]

after ferreting on wensday gone, thought we'd try some bunny burgers, using a recipe from river cottage,

 

so took all the best bits of a couple of rabbits, and put them through a blender, 1kg of rabbit, 250g of sausage meat, tablespoon of mixed herbs, 1 fine chopped onion, mix altogether, and hay-presto, tasted well nice, have another 6 in the freezer, with more on the agenda

 

 

 

 

[hily 379]

looks good think i will have a go at makeing some better than my usual beens on toast.

[will.f11 24]

well done mate, might try it.

[Guest Magwitch]

They look very nice Mrs Stubby

[pigeonphill 69]

same here stubby im no cook but after ferreting and stephen58 giving me a brace of pheasents i come up with this or whats left of it ,loveily jubbily

[stealthy1 3,964]

:tongue4: :tongue4: :tongue4: :tongue4:

[wasp 0]

Why thank u magwitch.. They were really tasty and gives you a lovely satisfied feeling having killed it cooked it and SCOFFED IT MMMMMMMMMMMMMMM

[jembo 0]

They look good, might have to try some of those!!

[Pup of - 0]

I'm not trying to steal your thunder. I been using these for years. If any one is intrested here's a couple off additional recipies.

Burgers. (rough quantities, use what you have)

2lb minced rabbit, 3 chopped tomato's, 1 chopped onion, 3 rashers chopped bacon, 1 pint breadcrumbs, 1 tbsp pickle, 2 tsp mixed herbs, drop of Worcestershire sauce, 2 eggs, bit of fresh or dried rosemary.

Just bung it all together, mix and make into burgers. Flour your hands if it's a bit sticky. Chill in the fridge for a few hours before frying in a bit of butter with a touch of oil. They'll keep in the freezer for about three months.

Rabbit Pate. (Again rough quantities)

2lb rabbit, 2lb pork, 1lb fat bacon, 2 onions, tbsp parsley, 2 tsp thyme, 2-3 shots brandy, salt & pepper Bayleaf & streaky bacon.

Mix it together, apart from bayleaf and steaky bacon. Shove it in a few small oven proof dishes (ramekins) push down well and top off with a bit of streaky bacon and a bay leaf. Cover with a bit of grease proof paper and put in a roasting tin of water. Cook at 150 c/300 f /gas 2 for about an hour. Whwn cool pour over a bit of meleted butter or lard. It'll keep for a few weeks in a cool place with waxed paper on top (not my recipie. Many thanks to the 'Two Fat Ladies")

Myxomatosis Sauce!!!!!!!!!!!! (Serve with burgers or drizzle over pate)

1/2 jar redcurrant jelly, 1/2 mug red wine, 3-4 tbsp creme fraiche, bit of chopped rosemary, salt & pepper.

Melt jelly, add wine and simmer for ten mins, add creme fraiche, rosemary and season.

Enjoy

[ferreter216 0]

nice one steve look tasty

[netrigger 568]

Mmmm very tastey.. Washed down with a Stella or Two ...

[bullmastiff 615]

Your right Stubby Rabbit burgers are lovely! even the missus eats them!!!

Pup I'll definatly be trying that Pate recipe!! thank you!

[The one 8,463]

Looks good mate

[inan 841]

after ferreting on wensday gone, thought we'd try some bunny burgers, using a recipe from river cottage,

 

so took all the best bits of a couple of rabbits, and put them through a blender, 1kg of rabbit, 250g of sausage meat, tablespoon of mixed herbs, 1 fine chopped onion, mix altogether, and hay-presto, tasted well nice, have another 6 in the freezer, with more on the agenda

 

 

 

 

They look the business Steve ,keep eating them and your Missus will soon have you as fat as me!

[mooster 1]

Nice one.

I also made these from the river cottage books and put them on the barbeque when we went camping a couple of years ago......even Mrs Mooster ate them.Go really well with the home made tomato sauce in the book as well.