|Rabbit burger topped with pancetta|
For the benefit of my foreign friends, let me start by saying: Yes, we do eat rabbit in Malta. No! It is not a cheap substitute for chicken! No! It's not like eating "Bambi" at all! (Bambi tastes more gamey :p ).
|Raw peeled beetroot|
Now that I've taken that load of my chest, let me state that I did not always love to eat rabbit myself. Maybe because when I was young, the rabbits themselves were too old and therefore the meat was tough. Maybe it was the cooking method. I did love my father's rabbit stew though.
|Sliced mushrooms & courgettes... later dipped in tempura batter and deep fried|
|Shaped rabbit burger|
|Rabbit burgers on the grill|
Rabbit Burger with Beetroot Aioli
- 4 burger buns (preferably wholemeal)
- 500g Rabbit mince
- 2 eggs
- 200g bread crumbs
- Fennel seeds
- 1 medium onion
- Salt & pepper to taste
- 5 thin slices pancetta
- 1 beef tomato
- Pea shoots or other salad leaves
- Beetroot Aioli (recipe below)
- Chop the onion finely and combine with rabbit mince, eggs and fennel seeds in a bowl.
- Slowly add breadcrumbs until mixture feels dry.
- Divide mixture into 5 eaqual patties.
- Heat a grill pan and cook patties for approximately 15 mins on each side, until cooked through.
- In the mean time, split the bun and place a small bunch of pea shoots on each bun. Layer with a tomato and a spoon full of Beetroot Aioli.
- Place the rabbit burger and top with a slice of pancetta.
- 1 large or 2 small beetroots (fresh)
- 1 garlic clove
- 1 egg yolk
- 3/4 cup olive oil
- 1 tsp lemon juice
- Preheat oven to 220 degrees centigrade.
- Peel beetroots chop into 1cm cubes, place in bowl and mix with 1 tsp olive oil until coated in the oil.
- Spread beetroots on a sheet pan covered with a baking sheet and place in over for about half an hour, or until betroots are soft and sweet.
- Allow beetroots to cool slightly then put in a blender with the garlic and egg yolk. Puree until smooth.
|Rabbit burger, tempura mushrooms & courgettes, sweet potato wedges|