AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA – Australian Food Recipes

AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA – Australian Food Recipes

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    Recipe ingredients and directions:

    Yield: 4 servings

    1 ea Spanish onion, peeled and

    -sliced

    2 ea Stalks of celery, chopped

    2 sm Carrots, chopped

    2 ea Sprigs of thyme

    2 ea Bay leaves

    12 ea Black peppercorns

    1 ea Rabbit

    2 ea Cloves of garlic, quartered

    16 sm Fresh sage leaves

    2 1/2 c Extra virgin olive oil

    1 ea Crusty Italian ring loaf of

    -bread (preferably day-old)

    -Mesclun, to serve

    Lemon wedges (optional), to

    -serve

    Bring 6 liters of salted water to the boil in a large saucepan. Add

    onion, celery, carrot, herbs and peppercorns and return to the boil.

    Skim surface. Add rabbit and return to the boil. Reduce heat to

    lowest setting, cover and simmer very gently for 1 hour, or until

    rabbit is tender. Remove from heat and cool rabbit in cooking liquid.

    Remove rabbit from liquid, strip meat from bones and place it in a

    single layer on a plate or tray. Season meat generously with salt and

    freshly ground black pepper.

    Return bones to cooking liquid and boil again to make stock to freeze

    for another purpose, if desired.

    Transfer rabbit to a bowl. Add garlic, sage and oil just to cover.

    Using your hands, mix ingredients to combine, then cover and

    refrigerate for 48 hours.

    Cut bread into 1cm-thick slices and brush both sides with remaining

    oil combined with 1 teaspoon sea salt. Place in a single layer on a

    rack on an oven tray and bake at 150C for 30 minutes, or until pale

    golden. Using a slotted spoon, remove rabbit from oil, and serve at

    room temperature with warm bruschetta, mesclun and lemon wedges, if

    desired.

    Category: Australian Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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