Hairy Bikers' Suffolk Cook Off recipe


  • Ingredients for the rabbit

  • 4 boned rabbit saddles rubbed with olive oil and seasoned.

  • Rest of 2 rabbit carcasses, cut into chunks, bone in.

  • 1 shallot, finely diced

  • 1 carrot, finely diced

  • 1 stick celery, finely diced

  • 2 tbsp olive oil

  • 250 ml (8 fl oz) dry white wine

  • 250 ml (8 fl oz) chicken stock

  • 1 bay leaf

  • sea salt flakes and ground white pepper

  • 250g (8 oz) pancetta or thin streaky bacon.

  • 250g (8 oz) baby spinach (washed)

  • butter

  • Ingredients for the mushroom duxelle

  • 125g (4 oz) unsalted butter

  • 3 shallots, finely chopped

  • 500g (1 lb) mushrooms, finely chopped

  • 15g (½ oz) dried porcini mushrooms, soaked in a little boiling water

  • salt and freshly ground black pepper

  • 2 tbsp finely chopped parsley

  • 1 egg white

  • 1 tbsp double cream

  • Ingredients for the red cabbage

  • ½ a red cabbage, quartered, cored and finely sliced.

  • 2 medium beetroot, peeled and grated

  • 1 bramley apple, peeled cored and finely grated

  • 1 red onion sliced

  • 50g (2 oz) butter

  • 3 tbsp red wine vinegar

  • 3 tbsp light muscavado sugar

  • 1 cinnamon stick.

  • Ingredients for the oatcakes

  • 100g (3 ½ oz) medium oatmeal

  • 100g (3 ½ oz) wholemeal flour

  • 1 tsp bicarbonate of soda

  • 1/2 teaspoon salt

  • 2 tbsp lard

  • 8 tbsp boiling water

  • 1 tbsp dried cranberries

  • 1 tbsp strong cheese, finely grated.

  • Ingredients for the game chips

  • a couple of good potatoes, peeled

  • sunflower oil for frying

  • salt to taste


  • Method for the rabbit gravy:

  • 1.

    Take the rabbit chunks and sauté in the olive oil in a frying pan until browned.

  • 2.

    Place the browned rabbit in a saucepan and add the wine, shallot, carrot, celery, stock, bay leaf and seasoning.

  • 3.

    Cover and simmer until the meat is falling off the bones. Strain and retain the stock. Allow to cool.

  • 4.

    Reduce the stock from the poached rabbit until it has thickened and the taste intensified, then whisk in a little butter and you will have a nice little gravy.

  • 5.

    Pick the meat off the bones. Finely chop the meat and put to one side for the duxelles.

  • Method for the duxelle:

  • 1.

    Melt the butter in a frying pan, add the shallots and sweat until translucent.

  • 2.

    Add the fresh mushrooms and sweat with the lid on for another five minutes.

  • 3.

    Add the porcinis, soaking juices and the cream. Stir and cook with the lid off until the juices have almost gone.

  • 4.

    Cool and then stir in the parsley, egg white and about 300g of the poached rabbit meat.

  • 5.

    Place in a food processor and blitz, not too fine as we still want some texture. Taste and add the seasoning. Set aside.

  • Method for the saddle of rabbit:

  • 1.

    On a layer of clingfilm, lay the strips of pancetta side by side until a blanket is created that is the same width as the rabbit saddle. You will need 4 of these little blankets.

  • 2.

    Lay a layer of spinach leaves onto each one. Close to one end, lay a rabbit saddle. On top of this place a sausage shape of the duxelle – it should be about the same size as one of the rabbit pieces.

  • 3.

    Roll this up tightly, remove the clingfilm and place onto an oiled baking sheet with the join facing downwards.

  • 4.

    Repeat to make the other 3 parcels.

  • 5.

    Roast in a pre heated oven 180C/350F/Gas 4 for about 15 minutes.

  • 6.

    If at this time the pancetta hasn’t taken a colour, finish under the grill.

  • Method for the cabbage:

  • 1.

    Put the cabbage into a large saucepan, add the beetroot, apple and the onion. Stir to combine.

  • 2.

    Add the vinegar, butter, sugar and cinnamon stick and cover tightly.

  • 3.

    Simmer gently for about an hour until the cabbage is sticky and unctuous.

  • 4.

    Remove cinnamon stick and serve.

  • Method for the oatcakes:

  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Melt the lard in a small pan.

  • 3.

    In a bowl place the oatmeal, flour, bicarb, salt, cranberries and cheese.

  • 4.

    Pour on the melted lard and work into crumbs. Add the boiling water and mix until a dough is formed.

  • 5.

    Roll out to about 0.5cm, ¼” then cut into oatcakes using a circular pastry cutter.

  • 6.

    Line a baking tray with silicone baking parchment, lay on the oatcakes and bake for 10 minutes until they are starting to brown at the edges.

  • 7.

    Cool on a serving tack.

  • Method for the game chips:

  • 1.

    Slice the game chips on a mandolin.

  • 2.

    Fry in a pan till golden in hot oil.

  • 3.

    Season and serve.

  • To serve:

  • 1.

    Place a bed of cabbage in the centre of the dish using a chef’s ring.

  • 2.

    Slice the rabbit saddle carefully and place on top of the cabbage.

  • 3.

    Stack the oatcakes and game chips in neat piles.

  • 4.

    Dress with a little of the gravy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 4139kj
  • Fat Total 326g
  • Saturated Fat 76g
  • Protein 188g
  • Carbohydrate 110g
  • Sugar 37g
  • Sodium 4355mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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