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Tasmanian Rabbit

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tasmanian	Consuming, Passions	4	Servings

INGREDIENTS

2		Whole rabbits
2	T	Rock salt
4		Cloves garlic
6		Sprigs thyme
500	g	Duck fat or lard
2		Leeks, washed and evenly
		diced
100	g	Bacon, diced
1	T	Fresh thyme leaves, chopped
		fine
1/4	t	Ground clove
1/4	t	Ground nutmeg
1/4	t	Ground ginger
2	T	Chopped parsley
400	g	Plain flour
250		Warm water
125	g	Duck fat or lard
		Rabbit bones
2	T	Olive oil
1		Onion, roughly chopped
1		Carrot, roughly chopped
2		Sticks celery, roughly
		chopped
2	T	Brandy
1 1/2		Chicken stock
20		Thin slices pancetta
1		Baby spinach, picked and
		washed
1/2	c	Walnut halves, tossed in a
		little
		oil and roasted in
		the oven until
		fragrant and darker
		in colour.
1	T	Olive oil to coat spinach
		leaves.

INSTRUCTIONS

To Confit The Rabbit:  Place the rabbit legs together with the sliced
garlic and rock salt  in a bowl overnight.  The next day, rinse with
cold water and pat dry with a clean tea  towel.  Heat the duck fat/lard
in a deep oven proof dish and add the rabbit  legs.  Bring to a simmer
and place in the oven. Cook for 90 minutes, until  soft at 180  
degrees celsius.  Drain off fat and reserve.  Remove the flesh from the
cooled bones and mix with the sauteed leek,  bacon and spices.  To Make
& Assemble The Pastry:  Combine all ingredients and knead to a smooth
dough.  Roll the dough into a rectangle 20cm wide and 2-3mm thick.
Place a line of filling onto the pastry and roll forward to create a
sausage roll like pastry, brushing with egg wash to seal and glaze.  To
Prepare The Sauce:  Saute the rabbit bones in a little olive oil.  Add
the vegetables and thyme, saute until golden. Deglaze with brandy  and
add the stock, simmer for 20 minutes, strain and reduce to a good
flavour.  To Serve:  Cook the pastries at 180c for about 15 to 20
minutes, until golden.  Grill or pan fry pancetta.  Arrange the oil
coated spinach leaves on each plate, sprinkle with  walnuts and add the
warm pancetta.  Slice the pastries and lay the slices, cut side up in a
straight line.  Ladle on some hot suace and sprinkle with parsley.
Converted by MC_Buster.  Per serving: 2695 Calories (kcal); 121g Total
Fat; (42% calories from  fat); 349g Protein; 22g Carbohydrate; 880mg
Cholesterol; 37271mg  Sodium Food Exchanges: 1/2 Grain(Starch); 49 1/2
Lean Meat; 2 1/2  Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 887 Calories From Fat: 268 Total Fat: 29.9g Cholesterol: 101.5mg Sodium: 2743.7mg Potassium: 1186.7mg Carbohydrates: 103g Fiber: 7g Sugar: 9.1g Protein: 51.5g