Wednesday, 18 September 2019

Rabbit makes delicious satay kebabs

“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.”


700g rabbit meat, cut into 2cm chunks

For the marinade:

2 red chilli, deseeded and finely chopped

Wine and Dine

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