Rabbit White Pudding with Burnt Apple Puree and Pickled Celeriac

Burnt Apple Puree
Rabbit White Pudding with Burnt Apple Puree
Rabbit White Pudding

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.


Serves 6-8 as a starter

For the Terrine


500g rabbit (minced)
300g pork belly minced
100g breadcrumbs
100g porridge oats (toasted if you want some extra flavour)
100ml cider vinegar
1 teaspoon salt
1 teaspoon ground white pepper
A good pinch of mace
2 teaspoons chopped thyme leaves
1 tablespoon chopped chervil


For the Burnt Apple Puree


500g apples
100ml pale ale
35g butter
Small pinch of ground fennel seeds
A good pinch of salt
A dash of cider vinegar


For the Pickled Celeriac


¼ of a small celeriac
1 red onion
Juice of 2 limes
Pinch of salt
Pinch of sugar
1 tbsp of cider vinegar
Pinch of mustard seeds
1 cardamom pod



For the Rabbit White Pudding


Line a 1kg terrine tin with two layers of clingfilm, leaving lots around the edges so you can fold it over later.


Preheat your oven to 160.C.


In a large mixing bowl, mix together the rabbit, pork, breadcrumbs, porridge oats, vinegar, salt white pepper, mace, thyme and chopped chervil.


Transfer the mix to your terrine tin and pack down as tightly as you can filling the gaps all the way to the corners.


Bring the overlapped clingfilm over the surface pudding and cover completely.


Put the filled terrine tin into a deep roasting tray and fill two thirds of the way up with boiling water.cover the tray with foil to lock in the steam. Place the tray in the oven and bake for 1 hour and 30 minutes.


Once cooked remove from the oven and allow to cool to room temperature and chill overnight in the fridge.


For the Burnt Apple Sauce


Preheat a chargrill pan on a medium heat.


Split the apples in half and caramelise slowly just to a point before they are burning.


Remove from the pan and roughly chop.


Add the apples to a heavy bottomed saucepan and bring to the boil with the ale, butter, fennel seed and salt. Once the apples are soft and little liquid remains place in to a blender.


Blend until smooth adding a dash of the vinegar.


If the puree isn’t as smooth as you would like it then you can push the pulp through a sieve leaving you with a silky smooth puree.


For the Pickled Celeriac


Peel and finely cut the celeriac into matchsticks.


Finely slice the red onion and place into a bowl with the celeriac.


Place the lime juice and vinegar into a small pot and heat to just below boiling.


Add the spices the the lime juice and add to the bowl of celeriac.


Stir and make sure everything is coated in the pickling liquid.


Cover with cling film and allow to stand for at least 15 minutes before serving.



To assemble the dish


Fry thick slices of the pudding in a mix of butter and oil in a pan.


Place a small amount of puree onto a warm plate and top with the golden edged white pudding.


Garnish with the pickled vegetables and finish with a small bundle of watercress.

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Things to Note

Photography by Simon Weller

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