When I was a kid, we would go rabbit hunting every few weeks or so. Dad’d bundle us in the back of the Holden ute (safety belt? What safety belt?) and, since it was inevitably freezing at night in the South Western Australian countryside, our mittened hands would hang on like crazy as we bounced about, our bodies bundled in a plethora of rugs and blankets and beanies and boots. Rabbits were clean and plentiful back then, and for the few weeks following the ‘big night out’, we’d have rabbit stew, rabbit pie, rabbit braise… well, rabbit everything.
One of my favourite rabbit recipes is from Mark Best’s “Best Kitchen Basics“. Mark says, in his intro: “This is one of the first original recipes of Marque and shows its age in the use of an imported ingredient. Our ethos changed and became a servant to the bounty of our delightful island. The wakame we used is no longer imported due to the natural and human disaster that is Fukushima” Another reminder of the value to always, always ask where your food comes from.
Want to give this a whirl and need a rabbit? Why not order one for yourself.
Recipe: BRAISED RABBIT WITH WAKAME & CASHEWS
30ml olive oil
50ml dry vermouth
200ml dry white wine
50g plain flour
1 large white onion, thinly sliced
2 celery stalks, thinly sliced
20g dried wakame
100g raw cashew nuts
1 tsp sea salt
freshly ground white pepper
Remove the hind legs and shoulders from the rabbit with a sharp knife. Use a heavy knife to chop through the rabbit, just above the pelvis. Do the same just behind the neck.
Recipe inspired by Mark Best, images courtesy Danielle Dixon and Scrumptious Reads