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Rabbit makes delicious satay kebabs
Published 31/03/14



“IT’S a shame pubs don’t do more with rabbit — one of the country’s traditional ingredients,” says owner and head chef of The Crooked Billet and London Street Brasserie, Paul Clerehugh. “The Crooked Billet usually has rabbit on the menu. This weekend I’ve stuffed rabbit loin with leg meat and rabbit liver mousse, served with sand carrots and sweetheart cabbage. The following satay recipe is always popular.”

Ingredients:

700g rabbit meat, cut into 2cm chunks

For the marinade:

2 red chilli, deseeded and finely chopped


1 thumb ginger, finely chopped

2 garlic cloves, crushed

1 tsp toasted and freshly ground cumin seeds

1 tsp toasted and freshly ground coriander seeds

2 tbsp soy sauce

Juice of a lime

1 tbsp muscovado sugar

Method:

Place the rabbit in a large bowl with all the marinade ingredients, thoroughly mix, cling film and refrigerate for 24 hours.

Soak bamboo skewers for an hour to prevent them from burning when cooking.Remove rabbit from marinade. Skewer six pieces onto each stick.

Grill on the barbie or sear on a chargrill.

For the accompanying peanut dip:

1 onion, finely chopped

2 garlic cloves, crushed

Sunflower oil

A few drops of Tabasco sauce to taste

2 tbsp soy sauce

1 tbsp muscovado sugar

125g crunchy peanut butter

Juice and zest of a lime

Put a large heavy-based non-stick pan on a moderate hob. Sweat the onion and garlic in the oil without colouring.

Add all other ingredients and let them mix well. If it’s too thick, add a little water. This will do the job. It wants to be a good dripping consistency.

Published 31/03/14

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