BUGS BUNNY COMES TO MATAMATA

Pan-roasted wild rabbit with kumara and feta.

Ingredients (Serves 4)

1 cup feijoa flesh, stewed (or fresh kiwifruit)  
2 bunches watercress  
1 tsp sugar  
2 orange kumara  
3 tbsp olive oil  
1 large red capsicum  
2 tbsp manuka honey  
1 tsp ground kawakawa  
16 wild rabbit loins, silver skin removed (or pork)  
salt  
200g goat feta  
   

Method

  1. Combine the stewed feijoa or fresh kiwifruit and watercress and blend until smooth. Taste, and if it’s too sour add sugar.
  2. Dice the kumara into 1 cm cubes, add 1 tbsp olive oil and roast at 180°C until soft. De-seed the capsicum, and slice thinly. Place in a pan with 1 tbsp olive oil and cook on a medium heat until soft. Add the honey, cooked kumara and kawakawa. Turn the heat to low.
  3. Heat a large pan with 1 tbsp oil until smoking hot, add eight rabbit loins and cook until slightly brown on one side, then turn over and brown again, around 1–2 minutes. Sprinkle with salt and set aside. Repeat this process with the second eight loins. 
ASSEMBLY
 
Divide the kumara mixture between four heated plates. Stack the rabbit loins on the kumara. Crumble the feta over the top, add a spoonful of the feijoa or kiwifruit purée and garnish with watercress.

The Perfect Dish to enjoy with
A REFRESHING Crushed Pear Cider