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Australian poached rabbit with bruschetta
Artist: _
Categories: Australia, Game, Meats, Oceanian, Poached
Yield: 4
Rating: 0
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Ingredients:
1 eachSpanish onion, peeled and
-sliced
2 eachStalks of celery, chopped
2 smallCarrots, chopped
2 eachSprigs of thyme
2 eachBay leaves
12 eachBlack peppercorns
1 eachRabbit
2 eachCloves of garlic, quartered
16 smallFresh sage leaves
2 1/2 cupExtra virgin olive oil
1 eachCrusty Italian ring loaf of
-bread (preferably day-old)
-Mesclun, to serve
Lemon wedges (optional), to
-serve
Procedures:
1Bring 6 liters of salted water to the boil in a large saucepan.
2Add onion, celery, carrot, herbs and peppercorns and return to the boil.
3Skim surface.
4Add rabbit and return to the boil.
5Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or until rabbit is tender.
6Remove from heat and cool rabbit in cooking liquid.
7Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or tray.
8Season meat generously with salt and freshly ground black pepper.
9Return bones to cooking liquid and boil again to make stock to freeze for another purpose, if desired.
10Transfer rabbit to a bowl.
11Add garlic, sage and oil just to cover.
12Using your hands, mix ingredients to combine, then cover and refrigerate for 48 hours.
13Cut bread into 1cm-thick slices and brush both sides with remaining oil combined with 1 teaspoon sea salt.
14Place in a single layer on a rack on an oven tray and bake at 150c for 30 minutes, or until pale golden.
15Using a slotted spoon, remove rabbit from oil, and serve at room temperature with warm bruschetta, mesclun and lemon wedges, if desired.
 
 
 
 

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