Rabbit rissoles

Rabbit rissoles


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Rabbit and bacon are traditional partners, and here they are teamed with aromatic vegetables, together with sage and garlic, to form tasty rissoles that all the family will enjoy.

Pat Alburey

Serves: 4 

  • 2 rashers bacon
  • 1 onion
  • 1 carrot
  • 1 clove garlic
  • a few sprigs of sage
  • 2 eggs
  • 500g minced rabbit
  • 1 teaspoon Worcestershire sauce
  • 1 cup soft white breadcrumbs
  • Black pepper
  • 4 tablespoons olive oil

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. 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.
  2. 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.
  3. 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.

Rabbit mince

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.


good source of vitamin B group, and selenium and zinc.

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