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Rabbit Loin Satay

By Brian Mellor, Brian Mellor’s Cookery School at Harthill


  1. Method for the satay: With wild rabbit I find it better to soak the whole carcass in salted water for a few hours, then give it a rinse and pat dry. Remove the silver skin from the loins by carefully piercing it with a sharp paring knife then lifting the blade up and away from the meat.
  2. With the blade pushing against the silver skin, slide the knife across the loin to remove as much as this membrane as possible.
  3. Then cut into one side of the back bone as close to the spine as possible, run the knife along the length of the loin and down the rib cage to release the meat. Trim off the belly flap and any other unwanted silver skin.
  4. To Marinade: Blend all the ingredients for the marinade together. Double over a length of cling film across a chopping board and place a good teaspoon of satay marinade on it.
  5. Place the rabbit loin onto the film and roll it in the marinade. Roll the cling film up tightly to form the rabbit into a cylinder. Tie the ends.
  6. At this stage you can also vac pack the rabbit - the compression will help the saddle take in the marinade. Leave overnight if possible.
  7. Poach the parcels in some simmering water for 8-10 minutes. Remove and rest for 5 minutes, then open up the parcels, place the cylinders on a cooling wire to drain off any excess moisture for a few minutes.
  8. Carve into rounds about ½ cm wide and serve whilst warm on crostini.