Braised Wild Rabbit
• 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.