Rabbit Satay

Serves 6 as a main course
For canapes or starters, portion appropriately


4043 Rabbit (2-3)
5753 Fresh Lemon (1)
17785 Salt
95445 Roasted Peanuts (300g)
84159 Sunflower Oil (3 TBSP)
87567 Ground Coriander (1 TBSP)
40972 Ground Turmeric (1 TBSP)
22840 Ground Cumin (1 TSP)
5754 Fresh Garlic (3 cloves)
14169 Fresh Chillies (1)


  1. Dice the rabbit and place into a bowl, cover with lemon juice and a sprinkling of salt. Leave for approximately an hour, then drain off excess liquid.
  2. To make the satay paste: mix together the peanuts, oil, coriander, turmeric, cumin, garlic and chilli – leave to marinade again for approximately an hour before threading onto bamboo sticks or metal skewers. The bamboo sticks need to be soaked in water to stop them from burning.
  3. Once the meat is threaded place under on a char grill or in a pan turning every five minutes until all the outer surface is golden brown. Serve hot or cold.
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