I love testing recipes, especially the ones that require slow cooking… Here’s some Rabbit Leftovers Polpette, a zero waste sort of recipe.

Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). There isn’t a specific recipe, I didn’t bother to write down what I’ve used, sorry.

I tend to work with what I have available at home (from the fridge and pantry), particularly those ingredients that risk to be on their way to the wastebin. I always manage to find a lonely carrot or a tomato with some herbs.

It’s “Polpette time!”

Leftover Ingredients

• Here I am, with some of the slow roasted rabbit (around 300 g),
• beef-mince leftover (50 g),
• half courgette,
• a chunk of stale bread (50 g gluten free) and
• 1 egg.

Directions

1. Mix everything together!
2. However the mix was a bit too soft for the classic polpette, so I opted for a quenelle shape.
3. And into the oven they went: 180 C (about 370 F), 15-20 minutes.
4. We eat them all from the baking tray, paired with a Chianti Classico 😉

Delightfully yours,
Orsola CK @ Appetibilis

Inspiring source:
~ How to cook rabbit via greatbritishchefs.com
~ Oven Baking Temperatures Conversions via joyofbaking.com