08/09/2026
Rabbit is one of Stu's favourite meats. If he sees Rabbit on a menu there's no hesitation. He's ordering it. If he sees Rabbit paired with Girolles it's like all his birthdays have arrived at once. Rabbit and Girolles. His two favourite things.
And of course this means that Rabbit is quite often seen on a menu at The Swine, usually in a sausage or a terrine. The rabbits usually arrive whole and Stu gets to work on the butchery.
This week we've used the offal to make a Rabbit Liver Parfait. The rabbit is then portioned destined for several other dishes, But jointing the Rabbit means there are off cuts of meat from the shoulders, loin and belly and these are what quite often find there way into the sausages or terrines that Stu has become known for. However this week he chose a different route. The meat was minced with lots of confit garlic and dried mushrooms and then diiced carrots and fennel were folded through the mix, before it was wrapped in caul fat so that it keeps it burger like shape whilst cooking. Served with Tarragon, Broad Beans and a Mustard Sauce this dish is as French as it gets!!
As is the way with our menus, there are a limited amount of these and when they are gone the are gone...until then next time Stu gets his hands on a large deliver of Rabbits. .
