Rabbit Isabel

My friend Isabel produced this recipe for me from the Borders. I cooked it at the Scone Palace Game Fair, which is a great event of the Scottish year and was originally set up by my friend Henry Crichton-Stuart. When I demonstrated it they presented me with two whole rabbits, which I cut up on stage. It is a fine recipe for using all the rabbit, is delicious and economical.


  • 1 young rabbit per person, fillets and leg meat removed
  • 25g/1oz plain flour
  • salt and freshly ground pepper
  • ¼tsp dry mustard
  • ¼ tsp cayenne pepper
  • 1 egg white
  • 1 slice good bacon per two rabbit fillets
  • sorrel or sage leaves
  • 115g/4oz butter
  • 1 onion, finely chopped
  • glass of white wine


Make seasoned flour with salt, pepper, dry mustard and cayenne pepper. In a food processor finely mince the leg meat, add the egg white and seasoning and blend to a paste. Flatten the fillets and flour lightly. Lay a piece of bacon cut to fit on one fillet, spread a layer of the mousseline of rabbit and egg white onto the bacon and lay your sorrel or sage leaves on top of this. Place the other rabbit fillet on top to make a parcel.

In a heavy-lidded frying pan melt the butter and gently fry the onion, add the rabbit parcel and brown, turning carefully. Season, pour on white wine, cover and cook gently for 10 minutes turning the parcel halfway through. Check that the rabbit is tender, and serve with garlic-puréed potatoes and a green vegetable.