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Rabbit croquettes1 u52b0096 edit
Brian Clarke assisted by Harry Weir

Rabbit Croquettes with Potato Terrine and Celeriac and Bacon Aioli

This recipe from Elaine Murphy of The Legal Eagle is a great representation of our wonderful Irish produce.

Difficulty: Medium


  • 2 rabbits, butchered and cleaned                                                                      
  • 1 onion diced
  • 100g/4oz celeriac, diced
  • 1 carrot dived
  • 4 cloves of garlic
  • Rosemary/thyme/sage
  • 200ml/7oz cider
  • 200ml/7oz meat stock
  • Watercress

For the coating

  • Flour
  • Panko crumbs
  • Egg wash

For the bechamel sauce

  • 500ml/18fl oz hot milk
  • Nutmeg grated
  • 60g/2oz plain flour
  • 60g/2oz butter

For the potato terrine

  • 1kg/32oz maris pipers, sliced very thinly
  • 225g/8oz melted butter
  • Salt and pepper
  • Potato flour

For the celeriac and bacon aioli

  • 500g/18oz mayonnaise
  • 100g/4oz crispy bacon
  • 100g/4oz celeriac, cut into strips with a veg peeler
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon chopped tarragon


  1. Place the rabbits in a tray with the onion, celeriac, carrot, garlic and herbs and cover with the liquids. Cover with foil and bake for two to two-and-a-half hours in medium oven until tender.
  2. Pull the rabbit meat apart from the bones and set aside.
  3. For the béchamel, make a roux with the butter and flour. Slowly add the boiled milk, grated nutmeg, salt and pepper and thicken to a sauce.
  4. Strain the rabbit juices and reduce the liquid part down to a sticky glaze.
  5. Add the béchamel and form into balls.
  6. Dip each croquette into the flour, then egg, then panko and fry in a shallow pan until golden all over.
  7. For the terrine, brush a small terrine mould with melted butter and begin to lay the potato slices overlapping slightly. After each layer, brush with butter and salt and pepper and dust with a little potato flour. Continue until you reach the top, brush finally with butter, bake in a medium oven until golden (approx. one hour).
  8. For the aioli, blanch the celeriac and add to the pan with the crispy bacon. Allow to cool then mix with the mayo, mustard and tarragon.
  9. Assemble the dish with a slice of terrine, three croquettes and a dollop of aioli along with a handful of watercress on the plate.


Keep it simple and just serve the croquettes with some mayonnaise.