Recipes from the Field

If you’ve been following our blog for a while, you know that occasionally we like to share some of our favourite recipes. Despite popular belief, we can cook. We’re actually pretty darn good at it, and we assume many of you are as well. Why? Because it just goes with hunting. We worked hard to get our meat, so by golly we’re going to make sure it tastes good when we get to eat it.

Yesterday, we managed to go out with a friend's beagles for a splendid day of rabbit hunting. It was a beautiful day to exercise the pups and we rounded it off with a marvellous meal of rabbit meat. There's nothing to dislike about rabbit. It's tender and tasty. There really aren't many ways to improve rabbit...except perhaps to put it on a stick, because, let's be honest...food is just better that way. So, here we present Bunny on a Stick for your pleasure. It's straightforward, quick, easy and scrumptious.

What You Need:
4 lbs Deboned rabbit backs and legs cut into small cubes
4 Tbsp Olive oil
5 Cloves garlic, minced
2 Tbsp Rosemary
3 Tbsp Parmesan/Romano cheese

½ Cup Plain Flour

2 Eggs, well beaten

½ Cup Italian seasoned breadcrumbs
Salt and pepper

What You’ll Do:

1. Combine olive oil, garlic, rosemary, and cheese in a bowl to make a marinade. Place rabbit cubes in the marinade and refrigerate overnight.

2. Remove rabbit cubes from marinade and place on metal skewers.

3. Combine flour, salt, and pepper on a large plate.

4. Roll skewers in flour mixture just enough to get a light coating, then dip in eggs, and roll in seasoned breadcrumbs.

5. Heat 2 tbsp oil in a frying pan and fry the skewers until lightly browned

6. Place browned skewers in large roasting tin and place in preheated oven for 40 minutes

Your skewers are now ready to enjoy. For the ultimate meal try these with some hearty mashed potatoes and a robust ale or red wine.