Remove the rind and finely chop the bacon. Peel and finely chop the onion. Peel and grate the carrot. Peel and mince the garlic. Finely chop enough sage leaves to give 1 tablespoon. Lightly beat the eggs.
Combine the rabbit with the bacon, onion, carrot, garlic, sage, eggs, Worcestershire sauce, half the breadcrumbs and a generous grinding of black pepper. Form into eight patties and refrigerate for about 10 minutes, till firm.
Heat the oil in a large, heavy-based frying pan. Coat the rissoles in the remaining breadcrumbs and cook over moderate heat for 4–5 minutes on each side, until golden brown and cooked through.
You may need to get the butcher to mince rabbit meat for you or do it yourself at home.
Serve with creamy mashed potatoes and some lightly sautéed tomato and zucchini.
NUTRIENTS PER SERVING:
good source of vitamin B group, and selenium and zinc.