After a memorable first quail season with his GSP Archie, Daniel Airo-farulla puts on his chef hat to prepare a dish that celebrates a more distant memory.
Daniel learned to hunt with his grandfather and most often, they went after rabbits.
As an executive chef in Melbourne he embraces his Italian heritage and braised rabbit remains one of his signature dishes.
“It is a connection to our past in a way, nothing was ever wasted, what we shot was food for the table,” he said.
“A lot of younger people nowadays are appreciating it more, people search for game meat on the menu because you don’t see it there often.”
Daniel’s main tip for rabbit is to cook it either a little or a lot.
“If you are going to braise meat you either get it to where it is just cooked or you go past the point where the meat starts to tighten up again and it then needs an hour or two to slowly break down in the cooking.”
“That is the trick with game meats, there is no middle ground.”
“This recipe is something I’m confident in cooking, I’ve done it for so many years. It is quite a mild flavour in the rabbit because you have the sweet and sour with it.
“The Italian name is agrodolce which translates as sour and sweet, it is hints of vinegar and a little hint of sweetness from some brown sugar and the sultanas you put in.”