Braised Rabbit with onions, bush tomatoe chutney, aged parmesan and served with wattle seed pasta

Braised Rabbit with onions, bush tomatoe chutney, aged parmesan and served with wattle seed pasta
 
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by fremantlemarket

 
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Ingredients

Ingredients
Method
 
  • One whole rabbit ( freshly shot)
  • 2 onions, sliced and diced
  • 8 cloves of garlic
  • 2 chopped carrots
  • 1 sliced leek
  • 200g of golden syrup
  • 2 1/3 tspns of chopped ginger
  • 5 tomatoes, chopped
  • 1 cup of real vinegar
  • 100ml of olive oil (Australian of course)
  • 2 red hot chillies, finley chopped
  • 100g of 00 flour
  • sea salt
  • 1 egg
  • 2 teaspoons of wattle seed
Cut the rabbit into pieces and marinate over night in olive oil and salt. Slice the onions, and 4 cloves of garlic, 2 chopped carrots, 1 sliced leek and gently cook for a few minutes. Add the rabiit pieces, brown on both sides. Add enough beef stock and red wine to cover. leave simmering on the gas for 2 1/2 hours. The rabbit meat should fall off the bone. Remove the meat and vegetables and reduce the stock by half.

For the chutney cook off 100g of finley diced onions, and 4 cloves of diced garlic cloves with the ginger. Cook for five minutes then add the syrup with the fresh tomatoes, 1 cup of vinegar, 200g of bush tomatoes (can't get them use sundried, the chillies. Cook for 20 minutes of low heat.

making pasta is a jamie olive speciality. use his method for fettucine, only difference add the wattle seeds at the end. can't get wattle seeds, then come and see australia and take a packet back with you

Braised Rabbit with onions, bush tomatoe chutney, aged parmesan and served with wattle seed pasta

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This recipe was uploaded by fremantlemarket

 
 
This is recipe uses australia's own fresh produce, which is in abundance in the outback and in Queensland's tropical forests.

Method


Cut the rabbit into pieces and marinate over night in olive oil and salt. Slice the onions, and 4 cloves of garlic, 2 chopped carrots, 1 sliced leek and gently cook for a few minutes. Add the rabiit pieces, brown on both sides. Add enough beef stock and red wine to cover. leave simmering on the gas for 2 1/2 hours. The rabbit meat should fall off the bone. Remove the meat and vegetables and reduce the stock by half.

For the chutney cook off 100g of finley diced onions, and 4 cloves of diced garlic cloves with the ginger. Cook for five minutes then add the syrup with the fresh tomatoes, 1 cup of vinegar, 200g of bush tomatoes (can't get them use sundried, the chillies. Cook for 20 minutes of low heat.

making pasta is a jamie olive speciality. use his method for fettucine, only difference add the wattle seeds at the end. can't get wattle seeds, then come and see australia and take a packet back with you
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