Margies Summer Rabbit (the chicken of the fields!)

    6 hours 20 minutes

    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. There are only 2 of us so we use leftovers to make delicious steamed rabbit dumplings, rabbit soup or pie. I do it in the slow cooker so easy, tender and ready when you get home from work. If you find most rabbit dishes "too heavy" this is the dish for you! Could equally be done with chicken. This is suitable for low fat,low calorie, low GI, diabetic, low carb, gluten free, high protein, diary free and egg free diets.

    Queensland, Australia
    5 people made this

    Serves: 4 

    • 1 rabbit (skinned) and jointed and browned
    • 500mls chicken stock
    • 3 medium potatoes- peeled and chopped in 4
    • 10 sweet red cherry tomatoes
    • 3 quarters preserved lemon (these add a unique flavour)
    • 1/2 cup 1 cm lengths garlic sprouts(avail at chinese grocers)
    • 1 whole head of garlic cut in half, roasted and squeezed out
    • 3-4 sprigs fresh lemon thyme
    • handful coriander- chopped
    • handful italian parsley- chopped
    • 1/2 tsp moroccan spice mix
    • 10 sicilian green olives
    • 4 very small onions peeled and whole
    • salt and pepper to taste
    • 1 large roasted red or yellow capsicum(peppers)
    • 1/2 Lime- squeesed to taste towards end.
    • 1/2 cup white wine (could do without this if preferred)
    • 2 tblsp pickled ginger (could use a slice or two of fresh ginger)

    Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

    1. Joint and brown the rabbit. (Remove spine and ribs) Roast capsicum in oven for 10 mins in a moderate oven - when starts to blacken remove and place in plastic sealed bag. Then after 5 mins peel and cut into slices
    2. Put quartered potatoes in bottom of slow cooker, add browned jointed rabbit
    3. Add all other ingredients apart from coriander and parsley. Garlic sprouts available at the chinese shops- adds a lovely mild garlicy flavour. Could make do without if you had to. The preserved lemons add a unique flavour but if not avail use 3 x 1/4's of lemons or a few stalks of lemon grass or even soaked squeezed tamarind pulp would add a nice fresh flavour
    4. 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 it in a soup bowl
    5. I remove the whole onions and do not serve them but some may prefer to do so


    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. Could also make into rabbit pie by putting into small pie dishes, toppping with puff pastry and cooking in the oven

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     -  06 Oct 2011