Easter without the Chocolate!

If you are heading for chocolate overload this Easter weekend, why not go for a savory option instead and serve the easter bunny for lunch or dinner?

This super tasty recipe comes from Tony Smith, a local Christchurch chef and outdoorsman. Tony and I worked together on his latest book "A River Rules My Kitchen" which was published by HarperCollins last year. The book is full of recipes Tony has cooked over the years from his hunting and fishing trips around NZ ranging from the high country to the coastal plains.

Recipe by Tony Smith - A River Rules My Kitchen

1 rabbit - about 1 kg unboned
1 level tspn salt
100 g diced pork
handful of breadcrumbs
a loose handful of fresh oregano chopped, or a good pinch of dried oregano
1/2 small onion - finely diced
1 egg
freshly ground black pepper

To Serve:
6 burger buns
salad greens

Trim all the meat off the rabbit carcass, removing any membrane or connective tissue. You will have about 300g of meat.

Using a sharp knife, mince the rabbit and pork together by finely chopping them on a board. You can use a mincer, but a good going over with a knife works just as well and keeps a nice texture.
Add breadcrumbs, oregano, onion, salt and egg to the mince mixture. Blend by hand and mix well as the salt will change the meat texture as you work it. It should come together into a stiff mince. Add the black pepper and divide into 6 portions and use your hands to form patties. Cook in a pan or on the barbecue, 2- 3 mins each side.

Serve in a crusty bun with salad and your favourite chutney or onion marmalade.

Serves 6 


All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015


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