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Recipe for Bacon wrapped RabbitClick image to enlarge

Recipe for Bacon wrapped Rabbit

Recipe for Bacon wrapped Rabbit

(Ref: RCP020)

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Very easy to create and sumptuous to eat. The sharp Peppy Piccalilli contrasts beautifully with the rabbit...



Preparation Time:

20 mins

Cooking Time:

30 mins


Rabbit Legs - 2
 Streaky Bacon Slices - 8
 Lemon Zest - ½
 Softened Butter - 50 g
 Fresh Parsley, finely chopped - ½ cup
 Fresh Tarragon, finley chopped - ½ cup
 Garlic, finely chopped - 2 cloves
 Price's Spices Peppy Piccalilli- 6 tbsps 


• Mash the butter with the herbs, garlic and lemon zest, roll into two logs then chill. This can be done up to a day in advance.

• Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try and create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the bone away.

• Stuff the cavity of each rabbit leg with a log of butter. Wrap the slices of bacon around each leg so that they join underneath. You can prepare the rabbit and leave it in the fridge overnight.

• Heat oven to 210°C. Place the rabbit in a shallow roasting tray and roast for 30 minutes, then allow to rest for 5 minutes.

• Divide the Peppy Piccalilli between two plates and place the rabbit legs on top. Serve immediately.

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