Braised Rabbit with Spinach and Pine Nuts
Photography Aaron McLean.
Serves: 4
INGREDIENTS
1 rabbit
½ cup flour
sea salt and freshly ground pepper
3 tablespoons olive oil
knob of butter
1 onion, finely chopped
1 carrot, finely chopped
1 red capsicum, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
¼ cup white wine vinegar
2 teaspoons sugar
1 cup white wine
½ cup chicken stock
sea salt and freshly ground pepper
To finish
2 large handfuls baby spinach
2 tablespoons pine nuts, roasted
2 tablespoons crème fraîche or cream
METHOD
Cut the rabbit into 7 pieces: two front legs, two hind legs and cut the saddle into three pieces, tying these with kitchen string for even cooking.
Season the flour with plenty of salt and pepper and toss the rabbit to coat. Shake off the excess.
Heat the olive oil and butter in a large sauté pan and gently brown the rabbit on all sides. Adjust the heat so the flour in the pan doesn’t catch and burn. Transfer to a plate.
Add the onion, carrot, red capsicum, garlic and rosemary to the pan, season, cover and cook until the vegetables are tender. Uncover and increase the heat. Add the vinegar and sugar and let it bubble up for 30 seconds. Add the wine and chicken stock, season and bring to the boil.
Add the rabbit back to the pan along with any resting juices and turn to coat in the sauce. Cover and simmer gently until tender, about 20 minutes. Transfer the rabbit to a platter and cover loosely to keep warm. Place the sauté pan back over the heat and boil the sauce for 5 minutes to reduce a little. Add the pine nuts, crème fraîche and spinach and turn to wilt.
To serve: Place the rabbit on a serving platter and spoon over the sauce.
Chicken pieces can be used in place of the rabbit if desired.
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126
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