This is a very quick and easy white meat recipe which we really enjoy and I hope that you will try it.
It works very well with rabbit, and is a great way to use some of those 30 rabbits you shot last night. Partridge or pheasant or any poultry will do just as well.
• 2 large courgettes, coarsely grated
• 2 tablespoons of semolina
• 2 tablespoons of light vegetable oil
• 4 eggs
• 1 lb / ½ kg finely chopped rabbit
• salt & pepper, garlic if you must
Mix all smoothly
• 7 oz / 200 g of cheese grated and sprinkled on top
Bake in the oven for 45-50 minutes. Serves 2-4.
Kids of all ages love this, it doesn't last long.
Perhaps a good food market taster for people to try rabbit, if you sell at food markets, and when you can.
It is a recipe from the Russian kitchen, one of the many forms of zapekanka.
It works very well with rabbit, and is a great way to use some of those 30 rabbits you shot last night. Partridge or pheasant or any poultry will do just as well.
• 2 large courgettes, coarsely grated
• 2 tablespoons of semolina
• 2 tablespoons of light vegetable oil
• 4 eggs
• 1 lb / ½ kg finely chopped rabbit
• salt & pepper, garlic if you must
Mix all smoothly
• 7 oz / 200 g of cheese grated and sprinkled on top
Bake in the oven for 45-50 minutes. Serves 2-4.
Kids of all ages love this, it doesn't last long.
Perhaps a good food market taster for people to try rabbit, if you sell at food markets, and when you can.
It is a recipe from the Russian kitchen, one of the many forms of zapekanka.
