Radio New Zealand - Te Reo Irirangi o Aotearoa

Pulpatoon of Rabbit

Chef: Tony Simpson as heard on Saturday Morning Saturday 8 September 2007

Tags: meat, main course, rabbit

Ingredients

• 6 rabbit legs
• flour seasoned with salt and pepper
• 6 bacon rashers
• 1 C milk
• sprigs of fresh sage
• 4 lge onions, chopped
• 50 gms butter
• 250 gms breadcrumbs
• zest of 1 lemon
• chopped parsley
• 1 egg and a little milk

Method

Soak the rabbit to get rid of any remaining blood.

Pat dry, roll the legs in seasoned flour and wrap each one in a bacon rasher. Pack them into a greased ovenproof dish with the milk and sage.

Preheat the oven to 180°C.

Make a forcemeat by melting the butter and frying the onion until it is transparent. Mix the onion with the breadcrumbs, zest and parsley and bind with the egg and milk. Spread the forcemeat over the rabbit so that it is completely covered.

Bake at 180°C until the top is nicely browned – perhaps 1½ hours – making sure it doesn’t burn.

If you can’t get rabbit legs, chicken legs will do but are not quite as flavoursome.