Rabbit Rissoles

Deep-fried Wild Rabbit Rissoles with Cockle and Caper Dressing and Sorrel Salad

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.