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Ingredients
1 rabbit, meat removed and minced
500 g17¾ oz minced chicken
100 g3½ oz butter
4 rashers of smoked bacon, rind removed
1 small bunch of parsley
1 tbsp wholegrain mustard
Salt
100 g3½ oz pitted prunes
2 tbsp whisky
2 handfuls of breadcrumbs
2 onions, sliced
2 garlic cloves, chopped
200 ml7 fl oz beef stock
1 bottle of cider
Methods
1Place minced rabbit and minced chicken into a mixing bowl.
2Finely dice the smoked bacon and add it to the rabbit/chicken mixture.
3Add the chopped parsley, a spoonful of wholegrain mustard and a pinch of salt to the mixture, as well as plenty of black pepper.
4Soak the de-stoned prunes in whisky. Chop the prunes and add to the meat mixture along with a handful of breadcrumbs.
5Mix the meat thoroughly and form the mixture into burger sized patties.
6Melt some butter in a large pan and brown the individual faggots on both sides until partially cooked.
7Remove the faggots and in the same pan add sliced onion, chopped garlic, beef stock and cider. Allow to bubble, before adding the partly cooked faggots to the liquor.
8Simmer the faggots in the liquor for 10 minutes. Remove and quickly reduce the sauce until it thickens.
9Serve with a green salad and crusty bread.
1 rabbit, meat removed and minced
500 g17¾ oz minced chicken
100 g3½ oz butter
4 rashers of smoked bacon, rind removed
1 small bunch of parsley
1 tbsp wholegrain mustard
Salt
100 g3½ oz pitted prunes
2 tbsp whisky
2 handfuls of breadcrumbs
2 onions, sliced
2 garlic cloves, chopped
200 ml7 fl oz beef stock
1 bottle of cider
Methods
1Place minced rabbit and minced chicken into a mixing bowl.
2Finely dice the smoked bacon and add it to the rabbit/chicken mixture.
3Add the chopped parsley, a spoonful of wholegrain mustard and a pinch of salt to the mixture, as well as plenty of black pepper.
4Soak the de-stoned prunes in whisky. Chop the prunes and add to the meat mixture along with a handful of breadcrumbs.
5Mix the meat thoroughly and form the mixture into burger sized patties.
6Melt some butter in a large pan and brown the individual faggots on both sides until partially cooked.
7Remove the faggots and in the same pan add sliced onion, chopped garlic, beef stock and cider. Allow to bubble, before adding the partly cooked faggots to the liquor.
8Simmer the faggots in the liquor for 10 minutes. Remove and quickly reduce the sauce until it thickens.
9Serve with a green salad and crusty bread.
