Bunny Burgers
Here in the West Country, UK, we love our game, Venison, Pheasant, Pigeon and Hare. It’s what Somerset is about, we have such a green and varied landscape that your never far away from feeling your in the middle of no where!. And of course living on a farm means your never far away from a wild animal or a farmer with a gun.
Phil, (said farmer), shot three rabbits last night, and after skinning and gutting them he left them to soak in a bath of cold salted water overnight. this tenderises and cleans the meat, which, if you have ever eaten rabbit, will know how dry and grainy it is.
So this morning we made Rabbit Burgers, I boned the rabbits and then added diced belly pork, crushed garlic, Rosemary, Sage, Cracked Black Pepper and put it all through a mincer. the mix will be very wet, so to that I added some bread crumbs. I shaped them then grilled them, unfortunately it isn’t BBQ weather today.
They are truly delicious, the belly pork keeps it moist and the herbs add tremendous depth, put in a bun with fresh lettuce, tomato and homemade onion marmalade, I dare you to resist!.
