This recipe was inspired by my work with the Vogue Entertaining + Travel produce awards. The awards seek to celebrate Australia’s artisan producers. Consequently I have cooked with some amazing produce over the last couple of months. Among the finalists (for a full list click here) I received a rabbit. I had not cooked rabbit before – but I wanted to find a recipe where the produce would shine and not be overwhelmed by too many flavours. This recipe was perfect – and the rabbit was absolutely delicious.
Serves 4
A wild rabbit or hare (I used a fabulous farmed rabbit from Macleay Valley Rabbits)
3 tablespoons goose fat
salt, pepper
2 large cloves garlic, chopped
175 ml chicken stock
175 ml verjus
3 tablespoons chopped parsley
liver of the rabbit or hare
The method is classically simple and designed to show off the quality of the ingredients.
Joint the rabbit or hare into serving pieces and brown them in a thick-bottomed frying pan in the goose fat. When they have attained a golden colour, season them, lower the heat, and add the garlic which you must not allow to brown. After a minute or two, moisten the contents of the pan with the stock and verjuice. Add the parsley and the liver of the animal. Continue cooking over a good heat with the lid off. The liquid should be allowed to evaporate until there is only a short and slightly thickened sauce left. All you will need is good country bread, perhaps some potatoes and a green salad.
Goose Fat and Garlic … the name alone makes me hungry. This book is an absolute gem. Traditional French recipes are clearly explained, ranging from simple concepts (cooking your roast potatoes in goose fat) to complicated regional delicacies (Cassoulet). There are no photographs but the careful descriptions are entirely adequate. Strang’s passion for France is also evident throughout the book, making it a joy to read at any time.