Bacon + herb crumbed fillet of rabbit with rabbit liver faggots

Name: Bacon + herb crumbed fillet of rabbit with rabbit liver faggots
Yield: Serves 6
Cuisine: British
Ingredients: 100 g fatty ham, diced; 600 g rabbit meat, liver and kidneys, reserved from above; 3 x 1.5 kg farmed rabbits*; salt, to taste; ½ teaspoon coriander seeds, ground; 1 tablespoon chopped flat-leaf parsley leaves; ½ teaspoon fennel seeds, ground; 250 g Clarified Butter; ¼ cup very finely diced bacon; 2 medium brown onions, chopped; 3 sage leaves, chopped; ½ cup Toasted Herb Breadcrumbs; green salad, to serve; 100 g butter; ½ cup plain flour; 1 egg, lightly beaten; 1 clove garlic, chopped; 1 cup Roast Tomato Sauce; ¼ cup chopped flat-leaf parsley leaves; 100 g caul fat; freshly ground black pepper, to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Faggots are tasty balls of coarsely minced pork and liver mixed with some breadcrumbs, onion and herbs, and wrapped in caul fat. They can be fried or baked.

Ingredients

3 x 1.5 kg farmed rabbits*
½ cup Toasted Herb Breadcrumbs

Europe
United Kingdom
Main course

Method

Cut 2 fillets from each rabbit. Remove the livers and kidneys, then dice and reserve for the faggots. Cut enough meat from the front legs and belly flaps of the rabbits to make up 600 g when combined with the liver and kidneys, then dice and reserve for the faggots.

To make the faggots, preheat oven to 200°C<