Slow Braised Wild Rabbit w/ Mushroom & Smokey Bacon
 
Prep time
Cook time
Total time
 
There is a big difference between a farmed white rabbit and a wild rabbit. The flavour of a wild rabbit is definitely alot more flavoursome and as they may be older than the farmed ones, they can be tougher, which is why braising is the preferred method for wild rabbit. Having a stronger flavour also means you can be a bit bolder with the other ingredients you choose to put into it. If you aren’t sure if you would like wild rabbit or have yet to try rabbit then purchase a farmed one and then move up to the wild rabbit.
Author:
Recipe type: Dinner
Cuisine: English
Serves: 4
Ingredients
  • 1 rabbit – wild or farmed
  • 1 onion, diced
  • 1 garlic clove, finely sliced
  • 2 rashers of smoked bacon, chopped
  • 1 cup white wine
  • 200g mushrooms, sliced – a mix of button and swiss brown works well
  • 2 cups of chicken stock
  • ½ cup passata
  • ½ parmesan rind
  • 1 tbs sweet paprika
  • 1 bayleaf
  • 1 tsp salt
  • 1 tsp black pepper
Method
  1. Start by prepping your rabbit*. If you have access to wild rabbit you will need to clean out the inside and break it down into 8 pieces. If you get it fresh from the butcher, you could ask them to do this for you. The farmed ones should already be cleaned out so you just need to break it down. Here is a fantastic step by step by Hunter|Angler|Gardener|Cook.
  2. *As the bones of rabbit love to splinter into little shards, take some care when preparing it. I also rinse the pieces under running water, paying particular attention to the legs to remove the little bone fragments.
  3. When ready, brown your pieces in a little oil and then set aside.
  4. Heat a little oil in your pan and gently cook the onions for 5 minutes. Add the bacon and garlic and cook for another 2 minutes.
  5. Add the wine and let reduce almost completely.
  6. Add the rest of the ingredients and get back to a simmer. Taste and alter seasoning appropriately.
  7. Place the rabbit pieces back into the pan and stir to coat. Cover and cook gently for 2 hours or till the meat is fall off the bone tender.
  8. Serve with potatoes and roasted veggies.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/slow-braised-wild-rabbit-w-mushroom-smokey-bacon/