Summer Rabbit
Summer Rabbit
Nice light summer fresh flavours to this rabbit dish. Suitable for a summer dish rather than the usual winter heavy rabbit dishes seen more commonly. Leftovers great to make steamed rabbit dumplings and rabbit soup.
Ingredients
Serves: 4
- 1 rabbit, skinned, jointed and browned
- 1 large roasted capsicum
- 3-4 medium potatoes- peeled and chopped in 4
- 500mls chicken stock
- 10 cherry tomatoes
- 3 quarters preserved lemon
- 1/2 cup 1 cm lengths garlic sprouts
- 1 head of garlic garlic-- split and roasted and squeesed out
- 3-4 fresh sprigs lemon thyme
- 1/2 tsp Moroccan spice mix
- 8 Sicilian green olives
- 4 very small onions peeled and whole
- salt and pepper to taste
- 1/2 Lime- squeesed to taste towards end.
- handful coriander- chopped
- handful Italian parsley- chopped
Directions
Preparation:20min ›
Cook:6hours ›
Ready in:6hours20min
- Joint and brown the rabbit (remove spine and ribs). Roast capsicum in oven for 10 mins mod oven - when starts to blacken remove and place in plastic sealed bag. Then after 5 mins peel and cut into slices.
- Put potatoes in bottom of slow cooker, add browned jointed rabbit.
- Add all other ingredients apart from coriander and parsley Garlic sprouts available at the Chinese shops add a lovely mild garlicy flavour. Could make do without if you had to.
- Turn on slow cooker and cook 6 hrs or so. Add parsley and coriander towards the end. If you like a thickened gravy add 1tsp arrowroot mixed in small amount water to thicken or add less stock initially. I prefer the "summery soup" the rabbit sits in so do not add thickening and serve in a soup bowl.
- I remove the whole onions and do not serve them but some may prefer to do so.
Tip
Leftovers make great steamed dumplings - use gow gee pastry and squeeze out moisture from mixture when preparing them and remove potatoes and whole onions. Place 1 tsp mixture on centre pastry, fold over to 1/2 moon and press edges together with a fork. They freeze well (place on plastic wrap and between layers) Steam for 5-10 mins and serve on their own or with a few drops of a fresh light sweet pepper sauce.
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Reviews and Ratings
Global Ratings:
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Reviews in English (1)
I'm not incredibly comfortable giving this a star rating because I changed quite a bit when I made it, but I'll give it my best shot. I specifically didn't want stew (and I didn't have 6 hours), so I didn't make this in the crock pot. I decided to roast the rabbit, which I was aware might make it tough. A day before making it, I brined it in a mixture of water and kosher salt. Several of these grocery items were not available to me, so I did a quick preserve of lemon on the stove, used lemongrass with regular thyme, skipped the garlic sprouts, and made my own Moroccan spice mix. I also just quartered a regular onion instead of using the tiny guys. I sprinkled the rabbit with the spice mix and browned it in bacon grease after rinsing the brine off. Then, I placed it on top of the diced potatoes, capsicum, garlic, herbs, lemon, et cetera, using only enough chicken broth to cover the bottom of my roasting dish. I covered it with foil and baked for 30 minutes. I removed the foil and cooked for an additional 15 minutes. When it came out of the oven (180 C), I set the rabbit aside, drained the veggies and tossed in the parsley (no corriander available, either). Then, I squeezed the lemon over the rabbit. It was VERY good, though I'm not really accustomed to this type of meat. I made a delicious broth with the rabbit carcas, too! Yum! I imagine that it would be a very good soup. The flavors are great. - 16 May 2013
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