I love rabbits. Tasty and adorable! What more could you possibly ask for? I used to have a beautiful seal point dwarf lop (she looked like this) but now sadly I’m not able to have pets in my tiny rented flat, so I have to make do with eating them instead. However, bloody inconveniently shaped spines and annoying tiny ribs. What kind of animal needs that?! I recommend getting a ready boned one unless you’re fairly confident with a knife. If you’re attempting it and not sure what you’re doing, google for instructions before you get going.
Sausage Stuffed Saddle of Rabbit
Sausages make a great quick and easy stuffing. I make mine a bit more exciting with a few additions, but if you’ve got great sausages there’s really no need! If you’re struggling to find sausages you’re happy with, try Devon Rose for some tasty, paleo friendly options.
Ingredients (serves 2 hungry people)
2 saddles of rabbit, boned
3 paleo friendly pork sausages
Zest of 1/2 a lemon
Few sprigs of thyme
6 slices bacon or pancetta
Food friendly string
Finely dice your onion and fry in a bit of olive oil until soft and translucent. While they’re cooking, skin your sausages (just throw the skins away) and place in a bowl with your lemon zest, thyme leaves and a bit of black pepper. When the onions are cool enough to touch, add them in and mix everything together with your hands.
Spread out your rabbit saddles on a flat surface. Using your hands, split the sausage mixture in half and shape each bit into a sausage the length of your rabbit. Wrap the rabbit around the sausage sausage (that feels a bit weird) and wrap 3 pieces of bacon around each rabbit so you’ve got a pig-rabbit-pig roll. Then take your string, and make 3 or 4 ties around the rabbit saddle – fairly tight, so it wont fall apart during cooking. If you like you could google for some fancy butchery knots, but as long as your rabbit stays in one piece it will be fine, so I really wouldn’t bother if I were you!
Place your rabbit in an ovenproof dish and bake at 190 for about 30 minutes. Cooking time will naturally depend on the size of your rabbit, but if you’re not sure use a meat thermometer (the sausage should be about 71) or cut it open and have a look.
To serve, cut off the string and cut into slices. We had it with baked shallots, steamed artichokes and a broad bean and garlic salad.