Shopping Basket

Your basket is currently empty

Go to checkout

Click here 

		    $('#MainImage img:first').fadeIn(2000);
		    $('#MainImage').cycle({
			    fx: 'wipe',
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
	        });
    

            $('#Message img:first').fadeIn(2000);
		    $('#Message').cycle({
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
		    });

Bunny Burgers

Bunny Burgers

If you ever shoot, or otherwise acquire, a large number of rabbits, these burgers are very worthwhile. The minced pork adds a little bit of essential fat to keep them juicy.

Makes about 10 ‘quarterpounders’

Ingredients:

1 medium onion, finely chopped
a little oil
1kg minced lean rabbit meat
250g sausage meat or minced belly pork
a good sprig each of marjoram, thyme, sage and rosemary, all finely chopped

 

Gently cook the onion in the oil for a few minutes until softened, then leave to cool completely.

Mix the meats, chopped herbs and onion together thoroughly by hand. Then shape into ‘quarterpounder’ patties – ideally not more than 2cm thick, so they cook through fairly fast. Wrap in clingfilm and chill until ready to cook. Cook the burgers on a barbecue or in a lightly oiled heavy frying pan for 3–4 minutes on each side. Serve in a split bun with a tomato salsa, tomato ketchup or mustard mayonnaise (good home-made mayonnaise mixed 5:1 with English mustard).