John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

The Perfect Winter Stew

by

Rabbit in Riesling

prep time:
cook time:
total time:
serves: about 6 servings.
A mild dish, gently flavoured with fresh mixed herbs, rabbit in Riesling is simple, deeply nourishing and light. Don’t have rabbit? Substitute chicken in this dish for an equally good, if less distinctive alternative. Rabbit Stew

Ingredients

  • ¼ cup butter, (preferably from grass-fed cows)
  • 4 shallots, (peeled and finely minced)
  • 1 whole rabbit, (2 – 3 lbs, 1 – 1½ kg, skinned, cleaned and cut up)
  • ½ lb small young carrots, (scraped and trimmed of greens)
  • ½ lb turnips, (peeled and cut into matchsticks)
  • ¾ lb celeriac, (peeled and cut into matchsticks)
  • 2 cups white wine, ( preferably Riesling)
  • 1 cup fresh or frozen shelled English peas
  • 1 cup chopped fresh herbs, (parsley, chives, thyme, chervil, mint etc.)
  • ¼ cup fresh raw cream or crème fraïche

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
  2. Melt the butter in a skillet over a moderate flame until it foams. Toss in the shallots, frying until they release their perfume and turn translucent. Brown the rabbit pieces in the butter and shallots, about two minutes on each side.
  3. Transfer the rabbit to a clay baker or Dutch oven, then toss carrots, turnips and celeriac into the skillet, frying until fragrant, about five or six minutes. Transfer vegetables to the clay baker or Dutch oven with browned rabbit pieces.
  4. Pour wine into the clay baker or Dutch oven, then cover and bake at 350 degrees Fahrenheit (175 degress Celsius) for two and a half hours.
  5. Remove the lid, stir in the peas. Replace the lid and continue cooking for an additional thirty minutes.
  6. After the rabbit is cooked through, remove it from the oven and stir in chopped herbs and fresh cream.
  7. Serve.

The Nourished Kitchen

Rabbit Pie with Spinach, Feta and Stewed Pear Salad

by

Preparation time: 1 hour 30 mins / Cooking time: 1 hour 30 mins / Serves: 4

Ingredients 

PUFF PASTRY

  • 250g plain flourep20_main_rabbit_pie_with_spinach_feta_stewed_pear_salad_1bdo7u2-1bdo7u8
  • 150ml cold water
  • 200g piece cold butter

RABBIT FILLING

  • 25g butter
  • 2 tbs olive oil
  • 1.6kg rabbit, jointed
  • 2 brown onions, finely chopped
  • 2 carrots, chopped
  • 3 cloves garlic, crushed
  • 250ml red wine
  • 400g can chopped tomatoes
  • 3 medium potatoes, cut into 2cm cubes
  • 3 bay leaves
  • 500ml water
  • 2 cups fresh podded peas

BAKED EGGPLANT CHIPS

  • 1 large eggplant, cut into chips
  • plain seasoned flour, for dusting
  • 1 egg, lightly beaten
  • 2 tbs water
  • 1 cup panko breadcrumbs
  • 50g finely grated parmesan

SALAD

  • 2 firm ripe pears, cut into wedges
  • 500ml water
  • 2 tbs caster sugar
  • 100g baby spinach leaves
  • 100g feta cheese, crumbled
  • 100g walnut pieces, toasted
  • 1 tbs olive oil
  • 1 tbs white balsamic vinegar

Method:

  1. To make puff pastry, combine flour and water in a bowl until mixture comes together. Turn out onto a lightly floured surface. Knead for 2-3 minutes or until smooth and elastic.
  2. Roll out the dough into a 10cm x 30cm rectangle. Using a rolling pin, flatten out butter into am 8cm x 9cm rectangle.
  3. Place butter in centre of dough. Fold one short end into middle, over butter, then fold opposite end over the top (butter should now be enclosed in dough).
  4. Turn dough 90° so one open end is facing you. Using rolling pin, gently press down on dough from one end to the other to slightly flatten butter. Roll into a 10 x 30cm rectangle. Fold top and bottom ends to meet at the centre. Turn dough 90° then fold one end on another, like closing a book. Repeat rolling and folding process. Refrigerate, covered in cling film, for 30 minutes.
  5. Repeat rolling and folding process two more times. Refrigerate, covered, for a further 30 minutes. Repeat rolling and folding process a further two times, refrigerating for another 30 minutes at the end. Dough should be folded and rolled six times in total. Refrigerate until ready to use.
  6. To prepare rabbit filling, heat butter and half the oil in a large saucepan over medium-high heat. Cook rabbit pieces in batches, turning, until browned all over. Remove and set aside.
  7. Reduce heat to medium and add remaining oil. Cook onions, carrots and garlic until soft. Add wine. Simmer until reduced by half. Stir in tomatoes, potatoes, bay leaves and water. Bring to a boil. Return rabbit to pan. Simmer for about 1 hour or until rabbit is tender. Remove from heat.
  8. Remove rabbit from pan. When cool enough to handle, pull meat away from bones.
  9. Stir peas into sauce. Simmer for 5 minutes or until thick and flavoursome. Stir in rabbit meat. Season. Cover to keep warm.
  10. Meanwhile, preheat oven to 200C. Grease 4 x 1 ½-cup (375ml) ovenproof dishes.
  11. Roll out pastry until 3mm thick. Cut out 4 rounds, just bigger than your serving dishes (remaining dough can be portioned and frozen for another time). Place on an oven tray lined with baking paper.
  12. Bake for about 20 minutes or until golden and crisp.
  13. To make eggplant chips, dust eggplant pieces with flour and dip in combined egg and water. Roll in combined breadcrumbs and parmesan. Season. Place on an oven tray lined with baking paper.
  14. Bake for about 10-15 minutes or until golden brown and crisp.
  15. To make salad, bring water and sugar to a boil in a small frying pan. Add pear wedges and cook, turning, for 8-10 minutes or until tender. Drain and cool.
  16. Combine spinach, cheese, walnuts and pear wedges in a bowl. Drizzle with oil and vinegar. Toss to combine. Season.
  17. Top rabbit pies with pastry. Serve with eggplant chips and salad.

(My Kitchen Rules, 2016)

Rabbit au Vin

by

Let us take you on a French inspired adventure in your kitchen!

Prep time: 20 mins / Cooktime: 2 hours – 2 hours 30 minutes / Serves: 6 people

INGREDIENTS:

2 onions, thinly sliced

2 celery sticks, thinly sliced

300g carrots, thickly slicedrabbit au vin

200g pack unsmoked bacon lardons

3 wild rabbits, jointed into shoulders, legs and saddle pieces

2 tbsp plain flour, seasoned well

25g butter, plus a knob

450g shallots

1 tbsp olive oil

600ml full-bodied red wine

400ml chicken stock

2 bay leaves

few thyme sprigs, plus extra to garnish

300g button mushrooms

METHOD:

  1. Soak the shallots in boiling water for 5 mins, drain, then peel – this makes it a lot easier to remove the skins. While they are soaking, slice the rest of the vegetables. Heat a large, wide flameproof casserole dish, then add the lardons. Fry for 5 mins or until the fat has run from the meat, then tip in the vegetables and cook for 10 mins until golden and starting to soften. Tip into a bowl.
  2. Toss the rabbit meat with the flour, then tap off the excess. Heat half the butter and oil in the dish, then brown half the rabbit for 10 mins until golden all over. Add a good splash of water, scrape around the dish and tip the juices into a jug. Repeat with the second batch of rabbit, but use the wine to deglaze the pan this time, letting it reduce by about a third.
  3. Add the rabbit and the vegetables to the wine, pour in the stock, stir in the herbs and bring to a simmer. Cover, leaving just a small gap for steam to escape, then simmer for 1½-2 hrs or until the meat falls away from the bones. If you like a thicker sauce to your stew, you can lift out the meat and vegetables and boil the sauce to thicken it a little. To finish, heat the knob of butter in a frying pan and cook the mushrooms with salt, pepper and a few thyme leaves over a high heat until browned. Spoon these over the stew, sprinkle with thyme leaves and bring to the table.

 

Need to grab a few things? Why not shop online now – we can even deliver!

images (2)