WILD PETER RABBIT

A succulent roast of braised rabbit with all the trimmings.

Ingredients (Serves 4)

300 g carrots, cut into 2 cm cubes 80 g prunes, sliced thinly
300 g celery, cut into 2 cmcubes
150 g dry-cured bacon
500 g onions, roughly diced 600 g carrots
2 medium-sized wild rabbits, separated into frames, loin, forelegs and hind legs
50 g butter
900 ml Monteith’s Black pinch of nutmeg
4 bay leaves white pepper
10 black peppercorns 800 g red kumara, diced
5 cloves garlic 1 tbsp honey
50 g tomato paste 400 g silver beet, shredded
salt and pepper 1 white onion, thinly sliced

Method

  1. Preheat the oven to 200°C. Roast the carrots, celery, onions and rabbit frames in a large deep roasting tray till golden brown (approximately 30–40 minutes).
  2. Add the beer, bay leaves, peppercorns, garlic, forelegs and hind legs. Place baking paper over the dish then seal with tinfoil. Cook at 150°C for 3 hours or until the meat is tender. Remove the hind and forelegs and set aside. Reserve the roasting tray ingredients.
  3. Add 1 litre water to the roasting tray and reserved ingredients, stir and pass all solid ingredients through a sieve. Add tomato paste and reduce the liquid until it has thickened to the desired consistency. Taste and adjust the seasoning.
  4. Butterfly the loin, adding prunes along the middle, fold the loin over and roll the bacon tightly around the outside. Place in a hot ovenproof pan with a small amount of oil and bake at 200°C for 3–4 minutes. Remove from the oven and rest for a further 2 minutes.
  5. Slice the carrots thinly, add the butter and nutmeg and season with salt and white pepper. Cook on a very low heat for 10–15 minutes, covered, until the carrot is very tender. Process in a blender or with a stick blender until completely smooth. Taste and adjust the seasoning.
  6. Toss the kumara with the honey and roast till golden brown, then season. Pull the meat o? the rabbit forelegs and stir into the silver beet and onion. Sauté until tender and season with salt and pepper.
ASSEMBLY

Place a generous portion of carrot purée onto the plate. Place the roasted kumara to the side and rest the hind legs on top. Slice the loin and rest on the silver beet and rabbit mix. Cover the hind legs with sauce and serve.

The Perfect Dish to enjoy with
A PREMIUM Imperial Pilsner