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

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

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<