Musterers’ Saddlebags

Two rabbit jointed 

1.5 litres cold water 

1 carrot roughly chopped 

1 large onion peeled and halved 

1 stalk of celery roughly chopped 

8 whole peppercorns 

4 sprigs of thyme 


1 cup frozen peas 

1 cup frozen whole kernel corn 

2 medium potatoescut into small cubes (1.5cm) 

4 rashers cooked streaky bacon roughly chopped 

1 heap tbsp cornflour 

Reserve stock 

12 or more sheets of filo 

80g melted butter 

Sesame seeds

Add joints of rabbit to a large saucepan and cover with cold water. Add vegetables, peppercorns, thyme and season with a good pinch of salt.

Bring to boil and then turn heat back to achieve a gentle simmer. Simmer for one-and-a-half hours.

Remove meat to a chopping board to cool and strain stock, returning to the saucepan. Add potatoes to stock and simmer until just soft. Strip meat from the bones, return to stock and add peas, corn, bacon and bring to a simmer. Thicken with cornflour mixed to a paste with a little cold water. Remove from heat and allow to cool.

Arrange three sheets of filo on top of each other on a chopping board. Spoon a ladleful of rabbit mix onto the centre of the filo, two-thirds toward the top.

Baste both sides of the filo with melted butter and then fold the top edge of the filo over the meat and roll once to form the start of a pillow. Baste the top of the pillow and fold one edge of the pastry back to the middle.

Roll the parcel again and repeat the procedure, this time folded the other side back toward the centre.

Baste the top of the parcel and keep repeating until you have a tidy pillow. Baste the top with melted butter and sprinkle over with sesame seeds.

Once you have completed this with the whole mix, arrange on an oven tray and bake at 200°C FOR 10 – 15 minutes.

I served mine with steamed spinach and pumpkin purée (Mash cooked pumpkin with a little cream and a sprinkling of nutmeg).

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