Pistachio Crusted Rabbit with Herb Polenta, Raw Mango Salsa and Cranberry

Pistachio Crusted Rabbit with Herb Polenta, Raw Mango Salsa and Cranberry

For a flavour burst try this combination of Rabbit and pistachio

  • Recipe serves:1
  • Preparation time min


  • Rabbit
  • Loin and drumstick
  • A pinch of Rock salt
  • Fresh black pepper
  • Roasted pistachio, crushed
  • Fresh thyme
  • 2 tbsp. oil
  • Polenta
  • 300ml milk
  • 50ml cream
  • Half bunch of parsley
  • 1 tbsp. butter
  • 1 tsp Royco Mchuzi Mix
  • Raw Mango Salsa
  • 1 whole raw mango, peeled and sliced
  • 1 tsp. sweet chili sauce
  • Lemon grass, whole
  • 1 tsp. tamarind sauce
  • 2-3 drops sesame oil
  • Dash of Oyster sauce
  • 1 Red bullet chili, thinly sliced
  • A bunch of coriander, roughly chopped
  • Roasted sesame seeds
  • A pinch of Salt to taste
  • Cranberry Jus
  • Fresh cranberry pulp
  • 1 tsp. sugar
  • ΒΌ tsp fresh ginger, chopped
  • 3-4 tbsp dry sherry
  • Chicken stock


  • Rabbit
  • Cut the rabbit and take out the loin and hind leg. Season well with salt and pepper
  • In a large enough pan, heat some oil under moderate heat. Pan sear the rabbit to seal in the juices on all slides.
  • Take out and coat well with the crushed pistachio and thyme mixture. Finish off in the oven until cooked to your desired doneness. Remove From the heat and keep warm.
  • Polenta
  • Meanwhile bring the milk and cream to a boil. Season with the salt and Royco Mchuzi Mix. Add in the polenta and parsley and cook to a smooth mixture. Set aside and keep warm.
  • Cranberry Jus
  • In a small pot, reduce the sherry by half under medium heat.
  • Add the cranberry pulp, ginger and chicken stock. Simmer until the sauce thickens.
  • Adjust the seasoning with salt ad little sugar.
  • Mango Salsa
  • In a large enough bowl, mix all the salsa ingredients and set aside for them to blend in.
  • Present the dish on a clean plate and serve immediately.