This recipe gives a classic winter soup a new twist with the addition of rabbit and mushroom wontons and Asian flavours. It makes a great appetiser or lunch dish.
50 g butter
1 kg brown onions, sliced
150 ml red wine
150 ml Noilly Prat vermouth
2 litres veal stock
sea salt, to taste
sugar, to taste
Tabasco sauce, to taste
toasted sourdough croutons and gruyere cheese, to serve
80 g dried black wood fungus
480 g minced white rabbit meat (from a large farmed rabbit)
40 g cornflour
10 g ginger, finely chopped
10 g garlic, finely chopped
10 g spring onions, finely chopped
30 ml fish sauce
30 ml sesame oil
3 dessertspoons finely chopped shallots
32 x wonton pastry sheets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 45 minutes
Soak the mushrooms in boiling water for 45 minutes and finely dice.
Using a 4-litre pot, heat the butter until it starts to brown slightly over a medium to high flame, then add the onions and sauté until translucent.
Add the red wine to deglaze and keep on the heat until wine is evaporated, and then add the vermouth, reduce by half and add the veal stock.
Simmer for 1 hour, taste before you add any seasoning, then season with salt first (brings out the flavour), then sugar (makes the flavour richer, but not too sweet) and Tabasco last (it makes the flavour long and persist in the mouth, but should not taste hot and spicy).
To make the wontons, mix all the ingredients together except for the wonton wrappers. This is the rabbit mixture for the wontons.
Place 25 g of the rabbit mixture in a wonton, envelope it by folding it into a triangle and then gather the east and west points of the triangle and squash them towards the northern point and press together to seal in the rabbit mixture. Cook it in boiling water for approximately 4 minutes until it floats on to the top, remove from the water and taste to see if seasoning is correct. You may need to add some salt if the flavour seems a little bland.
Make 4 wontons per serve and cook in boiling water to order.
Heat the onion broth and ladle into 300 mm shallow soup bowls, place the cooked wontons in and garnish with sourdough croutons grilled with gruyere on top.