Clas­sic Ital­ian

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.

Field and Game - - BUSH TO BANQUET -

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.”

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