Bunny burgers

New_one

Hi guys, I bought the mincer today in lidil, off I went to shoot my bunnies. Got 7. Delighted with the outcome.

Got home, skinned and gutted, but I was very disappointed with th amount of meat, gave up after two! Is that normal??

How many rabbits to a burger! Thanks

Tackleberrywho

New_one wrote: »

Hi guys, I bought the mincer today in lidil, off I went to shoot my bunnies. Got 7. Delighted with the outcome.

Got home, skinned and gutted, but I was very disappointed with th amount of meat, gave up after two! Is that normal??

How many rabbits to a burger! Thanks

Bunnies don't make good burgers as they are more like chicken in texture.
Try batter and or breadcrumbs to bulk them up.

bazza888

if you mince the bunny meat and mix in sausage meat and bit of bread crumb onion and whatever else you want , it makes nice burgers the best meat on the rabbit is the back legs and along the spine near the back.usually about the same ammount of meat as 2medium chicken breasts

djflawless

tried a little concoction before and never taught of it till you posted (cheers by the way )
i made my own burgers last year using rabbit meat and pigeon breast.a lovely mix IMO but might not be to everyones tastes.great bbq'd or fried along with some chips:P

New_one

Thanks for the info guys.

Glensman

You can use pork belly/rashers (and plenty of it) to bulk it up, it also stops the rabbit drying out.

We normally add some herbs and black pepper to ours.
I've seen other recipes where they reduce to pork belly and add carrot for moisture and thai green curry for some bite...


Rabbit makes Excellent burgers

poulo6.5

Have to agree with the lads. Rabbit is excelent meet. You have to remember they are only a small animal. So once the head and guts are out there is not much left. But what is left is lovely lean meet. We often make curries and so on with it anything with a sauce with it is perfect as it can be very dry when cooked/fried.

Remmy

A small bit of nutty brown bread,red onion,plenty black pepper + whatvever spices mixed in is perfect for adding bulk to the meat and also texture.

pheasntstalker

rabbit stirfry mmmmmmm:D:D:D:D chuck in loads of soy sauce mouthwateringly good:pac::pac:

New_one

I must grab the .22 and go again.. Thanks all

flanum

trying to remember the exact amount but i think i got 10lb of rabbit mince for 26 bunnies at our gun clubs game tasting night last january.. really all your using is the "silverside/striploin fillets" and filleting off the hind legs.. we treated the front legs as chicken wings, bunged the whole lot into a deep roasting tin half full of red wine and baked/roasted them.. delish.... as regards the bunny mince for burgers... we went to local butcher and got pork belly fat to add to the mixture as it binded it... cant remember the exact mix but sure trial and error...we also made bunny sausages out of the mince batch(using that mincer thats in lidl this week btw) .. also they were good... id let the bunny flavour speak for itself and not add too much seasoning to it, you can always add but ye cant take away once cooked!!

cork shooter

i have tried rabbit various ways and tried many recipes. casseroles are ok and burgers with a little pork fat to prevent them drying when cooking . the best recipe by far is the river cottage,southern fried rabbit.it cooks nice and tender and can be prepared first ,and then reheated and served in no time.its also a great way to introduce non hunters to game meat. here is the link ,video also helpful. http://www.rivercottage.net/public/get_recipe_video/id:630?iframe=true&width=606&height=492

fallowbuck

cork shooter wrote: »

i have tried rabbit various ways and tried many recipes. casseroles are ok and burgers with a little pork fat to prevent them drying when cooking . the best recipe by far is the river cottage,southern fried rabbit.it cooks nice and tender and can be prepared first ,and then reheated and served in no time.its also a great way to introduce non hunters to game meat. here is the link ,video also helpful. http://www.rivercottage.net/public/get_recipe_video/id:630?iframe=true&width=606&height=492

Southern fried rabbit i would have to agree is the best. Even my other half like's it and she is very picky eating anything i bring back:)

joeduke

Is the mincer you got any good??

tfox

I got one 2 years ago and it minced 20 lbs of venison last saturday without skipping a beat :rolleyes:

joeduke

Hi Tfox

Do they still sell the mincers??

I have a lot of Vension that I want to use up,, what do you make with the mince

muckyprawn

I had bunny burgers which consisted of rabbit and sausage meat...they were booootiful...we had them last year at our long tail competition on the 1st, one of the lads wifes made them, they weren't long being ate and someone said "that's twice them rabbits had an awful death!"

Mauser 308

joeduke wrote: »

Hi Tfox

Do they still sell the mincers??

I have a lot of Vension that I want to use up,, what do you make with the mince

They come into the shop a few times a year, but might only be on sale for a week or two. Then you might not see them again for a few months.
I know T.Fox found them fine but my personal experience with them is that they keep blocking up unless you use the very very leanest cuts which normally you would not be using for mincing anyway. Just my experience