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Masterclass 2a: COUNTRY RABBIT HOT POT WITH SPRING VEGETABLES |
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Western Plain’s White Rabbit is so easy to cook with and by following this step by step recipe you can achieve perfect results. This is a lovely light dish, the spring vegetables compliment the delicate flavour of the rabbit so well and the streaky bacon gives it a great smoky finish
Ingredients
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1 PKT Western Plain’s rabbit portions
600ml chicken stock
2 small cloves of garlic
100g streaky bacon, diced
2 tablespoons of olive oil
130ml white wine
1 brown onion, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
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8 pickling onions
8 small Swiss brown mushrooms
1 cup frozen baby peas
1 bunch of asparagus
Bouquet garni (1 sprig of sage, 2 bay leaves and a sprig of thyme tied together in muslin) or a pinch of dried herbs
1 tablespoon Dijon mustard
1 tablespoon plain flour
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Method
1. Preheat an oven 150˚c
2. Combine the mustard, plain flour and a teaspoon of the white wine in a small bowl to form a paste. Spread the paste over the rabbit pieces and set aside whilst you prepare the other ingredients.
3. Dice the bacon into small uniform pieces
4. Cut the onion, celery and carrot into a uniform dice. Take care when preparing your ingredients, precision with vegetable sizes will ensure even cooking and will impact on the overall presentation of the dish.
5. Choose pickling onions that are similar in size, or peel off a few extra layers to make them all reasonably even.
6. Take care to slice the garlic thinly and evenly.
7. Heat the olive oil in a cast iron casserole dish over a gentle heat. Carefully brown the rabbit pieces. By maintaining a low gentle heat you will ensure that the rabbit meat remains tender. Do not move the pieces around too much; try to only turn each piece once as you will dislodge the paste. The paste on the rabbit will not only flavour the meat but will provide the base for a very delicious sauce. Remove the rabbit pieces from the pot and set to one side. Add the remaining wine to the pot and deglaze. Pour the juices over the rabbit pieces.
8. Add the Bacon to the casserole and gently brown.
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