Name: Rabbit Rissoles
Yield: Serves 4
Ingredients: 3 tblsp rapeseed oil; fresh sorrel; 2 tblsp mini capers; fresh shredded sorrel; 1 carrot chopped; 1 celery stick, chopped; 1 whole dressed rabbit; 1 onion, peeled and chopped; 2 shallots flat-leaf parsley; 2 litres chicken stock; fresh thyme; 1 bay leaf; salt & pepper; 3 tblsp capers; 100 ml white wine; flour; 2 tblsp duck fat; 1 lemon; 2 shallots; fresh white breadcrumbs; 2 eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Rabbit and cockles may sound like a strange mix but it works really well. The esteemed food critic Jay Rayner commented, ‘It raised an eyebrow on the menu but not on my plate’. The sharpness of the cockle dressing with the addition of a little tartare sauce cuts through the fried rissoles beautifully, and the sorrel finishes it with a zesty lemon flavour.