A delicious wild rabbit version of the common ‘hot-dog’. This is a massive crowd pleaser. Play around with how spicy or not you want it: the rabbit will hold its own.
- 1 rabbit, jointed
- 1 litre milk
- 2 tbs cajun spice mix
- 100g butter
- 4 large brioche hot dog buns
Tomato & coriander salsa
- 12 cherry tomatoes, cut into quarters
- 1 red chilli, deseeded & finely sliced
- 2 spring onions, finely sliced
- 1 tbs sugar
- Pinch of salt
- 1 tbs sriracha chilli sauce
- 2 tbs chopped fresh coriander
- 2 tbs sriracha chilli sauce
- 4 tbs mayonnaise
- 1 tsp smoked paprika
- Mixed green salad
Cover the rabbit joints in a pan with the milk, 500ml of water and 2 teaspoons of salt. Bring to the boil, then turn down the heat and gently simmer for 1-1½ hours until completely tender. Shred the meat from the bone and set aside.
For the salsa simply mix all the ingredients together and set aside for at least 10 minutes for the flavours to mix. Mix all the mayo ingredients together.
To finish the rabbit, place the meat in a pan with the butter and fry over a medium heat until beginning to brown and crisp up on the edges. Add the cajun seasoning and fry for a further minute, stirring to coat the meat well. Halve and lightly toast the brioche rolls.
To serve, place green salad in rolls topped with hot rabbit, and spoon over salsa. Finish with a good drizzle of mayo.
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