Rabbit backstrap with spring morel & sage

Rabbit backstrap with spring morel & sage

A Year of Practiculture
Rohan Anderson & Kate Berry

In early spring there arrive two delicious treats from the bush: baby rabbits and morel mushrooms. If the conditions are right, then I’ll make this meal a few times. There’s not much to it and, to be honest, that’s the way I like it. The morel has a unique delicious taste, and the rabbit is a simple white meat that really just acts as the delivery system for the mushroom. Add some garlic and sage, maybe a splash of wine and a generous amount of melted butter, and you have yourself an enjoyable feed. I once fed this to a lovely older lady, and I’m sure she made some of those noises. You know the noises I’m talking about. It was slightly awkward, but I was glad I’d made someone happy with food. Let’s not discuss this again.

Shoot the smaller rabbits. They’re the most tender.


Quantity Ingredient
4 backstraps from young wild spring rabbits
60ml olive oil
2 garlic cloves, finely chopped
handful sage
60ml white wine
50g butter
10-15 morel mushrooms, halved lengthways
salt, to taste
pepper, to taste
crusty bread, lightly toasted, to serve


  1. Using a sharp knife, cut the gristle and sinew out of each backstrap, then wrap it in plastic wrap and give it a hearty tap with a rolling pin to tenderise it – more good cop than bad cop.
  2. Heat half the olive oil (a glug) in a heavy-based frying pan over low heat, then add the garlic and the sage (keeping a sprig as a garnish) – this will create a nice flavoured base for the rabbit to cook in.
  3. Add the tenderised (unwrapped, naturally) rabbit and cook on both sides for a few minutes each. Splash over the white wine and cook until the liquid has evaporated.
  4. Continue cooking the rabbit, but you can overcook it so be mindful. I reckon flip them over a few times, and they should be done within 5 minutes.
  5. Remove the rabbit from the pan and wrap in aluminium foil.
  6. Add the butter and the rest of the olive oil (another glug) to the same frying pan, then fry the mushrooms until they soften.
  7. Garnish the rabbit and mushrooms with the reserved sage and season the lot to taste. Serve with crusty bread.
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