Rab­bit recipe

Field and Game - - BUSH TO BANQUET -

In the pre­vi­ous is­sue, Matt Fowles cooked his Up­ton Run Vine­yard rab­bit “cigars” wrapped in pro­sciutto with beet­root rel­ish, and asked read­ers to sub­mit tales of their best ex­pe­ri­ence with eat­ing rab­bit. He­len Devlin and Bill Hick­ford were win­ners of a Fowles Wine pack, each con­tain­ing three bot­tles of Ladies Who Shoot Their Lunch chardon­nay and three bot­tles of Ladies Who Shoot Their Lunch shi­raz. He­len Devlin

Mum al­ways pot-roasted bun­nies with ba­con. Once it was cooked she would re­move the meat from the bone, place it in gravy and serve with crispy pota­toes. A very tasty dish but the best bit was be­fore din­ner; dad and I used to pick the bones clean. This al­ways made the per­fect en­trée!

A tad grue­some (or maybe pa­leo) but the meat clos­est to the bone is al­ways so sweet.

Bill Hick­ford

Early morn­ing 1961 sit­ting on top of Mount Ma­jor at Dookie in Vic­to­ria with my dad Jim shar­ing ‘minced rab­bit, herb and onion pat­ties' with freshly baked bread and the un­ex­pected find of fresh field mush­rooms cooked in but­ter on dad's shovel over a camp fire.

Com­pli­mented with a pot of black tea.

John As­man

Need­less to say there are a lot of sto­ries and recipes from the times when rab­bit was pretty much the only meal on the menu. Mr Ni­chol's Rab­bit

Fifty-five years ago, Mr Ni­chol used a camp­fire to bake my first rab­bit, with stuff­ing. This be­came the unattain­able gold stan­dard for all fu­ture dishes of baked rab­bit.

Only now, as mem­ory fades, can I al­low that, “well, per­haps that might be al­most as good as Mr Ni­chol's rab­bit”.

Rab­bit Chow Mein

Money was scarce so we had rab­bit five nights a week. The test for a good recipe was whether the re­sult tasted en­tirely un­like rab­bit. Rab­bit chow mein was a good one and had the ad­di­tional ben­e­fit in that it could be re­named chicken, pork or veal chow mein for guests.

An­drea Cairns

There's no other way to jus­tify a rab­bit than with an age-old Eng­lish tra­di­tional dish — jointed, coated in sea­soned flour, browned in golden but­ter, then baked with ba­con pieces, prunes, a touch of gin, light beer and del­i­cate herbs. Only to be en­joyed with fam­ily and a good red.

Chris Wright

My wife showed me a recipe for Ital­ian rab­bit casse­role. It looked de­li­cious, she said she would cook it for me one day if I had a rab­bit. Spot­light + .22 ri­fle + 30 mins = one skinned and gut­ted rab­bit de­liv­ered to the kitchen. My din­ner — Ital­ian rab­bit casse­role. Bel­lis­simo!

John Della-rosa

My best rab­bit recipe is called ‘Rab­bit Rosso’. In­gre­di­ents:

• 2 rab­bits • 1 onion • 12 roma toma­toes • 1 cup sea­soned flour • 1/2 cup olive oil • 2 tbs tomato paste • 2 tbs olive oil Cut rab­bits into sec­tions, i.e. front legs, back legs and 5 body sec­tions. Coat each sec­tion in sea­soned flour. Finely dice onion. Heat 1/2 cup olive oil in large pan and sauté onion and rab­bit pieces un­til nicely browned. In a sep­a­rate pot, put the 2 ta­ble­spoons of olive oil, add tomato paste and cook for 2–3 min­utes. Add the diced roma toma­toes to the pot and sim­mer for 20 min­utes. Place the rab­bit pieces and juices from the pan into a slow cooker. Pour the tomato mix­ture over the top of the rab­bit. Slow cook for 4 to 8 hours (de­pend­ing on how old the rab­bits are). Once you see the meat fall­ing off the bone, it's ready. Serve with mashed pota­toes (I have a good mash recipe) or po­lenta. Hope you give it a whirl, it's one of my favourites.

Ben Faull

My best ex­pe­ri­ence with rab­bit was in WA at an au­then­tic Ital­ian restau­rant called “Lit­tle Italy” in Perth. It was on the spe­cials board and was a rab­bit ragout. Fresh pasta, per­fectly slow cooked rab­bit with bones for max­i­mum flavour… It was out­stand­ing!

By­ron Win­sch

Best rab­bit ex­pe­ri­ence was in Spain in a restau­rant up in the hills. Fresh rab­bit lightly sea­soned, cooked on a bar­be­cue in front of you. Washed down with Ma­callans 12 year and some red. Bueno!

Bob Black

Rab­bit on Horse­back 25 mm pieces of rab­bit pierced with a nee­dle mar­i­nated overnight in a soy, honey and gar­lic mari­nade.

Poach in chicken stock and mari­nade sauce.

Wrap around a piece of pro­sciutto then streaky ba­con.

Pierce with a tooth­pick and grill for three min­utes each side.

Lay on bed of chopped let­tuce sprin­kle with freshly grated parme­san cheese.

A taste sen­sa­tion. The above recipe works equally well with quail, duck or pheas­ant breasts.

An­drew Stevens

I'll never for­get the first rab­bit shot with friends, on what was to be my fu­ture wife's par­ents' prop­erty. Lightly roasted with but­ter and herbs against the bone. What ap­peared a mea­gre meal to all ini­tially was agreed by the end to be fit for roy­alty, and deeply sat­is­fy­ing.

Kirsten Jackes

Prior to start­ing shoot­ing, a few years ago my aunt (Texas, Qld) pre­pared the most de­li­cious (shot on the prop­erty) rab­bit ragout with home-made pap­pardelle pasta. We're vis­it­ing them over Easter and I'm look­ing for­ward to some more mem­o­ries and bun­nies — the furry kind, not the cho­co­late ones.

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