Rabbit White Pudding with Burnt Apple Puree and Pickled Celeriac
This recipe is really straight forward and is the perfect alternative to the usual bunny burgers that many often turn to when cooking rabbit. Popular in Ireland, Scotland and Northumberland, white pudding is similar to Black Pudding – but without the blood.
We love to serve rabbit white pudding lightly fried with a simple burnt apple puree, pickled celeriac and watercress. It’s also delicious served cold with pickles.