Braised Wild Rab­bit

Serves 4-6

Field and Game - - BUSH TO BANQUET -


• 2 wild rab­bits • 2 lt water • Juice of 1 lemon • 6 thyme sprigs • 6 bay leaves • 2 sprigs rose­mary • ½ bunch sage, chopped • ½ bunch chopped pars­ley • 2 chill­ies • 100 ml olive oil • Sea salt • Ground pep­per • ½ cup plain flour • 100 ml Ex­tra vir­gin olive oil for fry­ing • 1 leek, chopped • 1 onion, chopped • 2 car­rots, chopped • 2 cloves gar­lic, finely chopped • 2 cel­ery stalks, chopped • 6 kipfler pota­toes cut in ¼ • 300 ml chicken stock • 100 ml white wine • 3 ta­ble­spoons white wine vine­gar • 3 ta­ble­spoons pinenuts • 3 ta­ble­spoons sul­tanas • 3 ta­ble­spoons brown sugar


• Be­gin by break­ing down the whole rab­bit into pieces and soak­ing them in the water and lemon juice, prefer­ably over night or at least 2 hours prior. This will help to re­move some of the gamey flavour and also helps to ten­derise the meat. • In a large bowl mix the herbs, chilli and oil, adding the salt and pep­per. • Drain off the rab­bit pieces and lightly dust them with the flour. • In a large heavy based saucepan heat half of the oil and fry the rab­bit pieces un­til golden. Re­turn these pieces to the bowl with the herb mari­nade. • Pre­heat the oven to 180°C. • In an oven proof casse­role pot heat the re­main­ing oil and fry the onion, leek and gar­lic un­til golden. Add the cel­ery and car­rots and stir through for a few min­utes. Add the pota­toes and shal­lots and cook for a fur­ther cou­ple of min­utes to al­low some colour. • Fi­nally add the rab­bit, with all the mari­nade, fol­lowed by the re­main­ing in­gre­di­ents. The pieces of rab­bit should be slightly sub­merged in the liq­uid. • Cover the pot with a lid and bake for 1–1½ hours or un­til ten­der.

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