This Tuscan-inspired dish is great way to cook rabbit. Serve with a peppery rocket salad, crusty bread and good red shiraz.
- 1 farmed rabbit, jointed (Westridge rabbit from the Barossa Valley)
- salt and white pepper
- 4 cloves garlic, crushed but not peeled
- ½ cup green olives
- 1 stalk celery, chopped
- 2 sprigs of rosemary
Chestnut flour cake
- 50 g chestnut flour
- 1 tsp baking powder
- pinch of salt
- 2 tbsp olive oil, plus 80 ml (⅓ cup) extra
- 50 g pine nuts
- 50 g currants or raisins
- fresh rosemary
- ground black pepper
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.
Preheat oven to 240°C. To make the cake, place chestnut flour, baking powder and salt into blender. While blending dry ingredients, pour in oil and enough water to form a slightly thick pancake batter.
Pour the batter into a shallow non-stick baking dish, 30 cm x 20 cm x 2 cm, lined with baking paper. Sprinkle evenly with pine nuts, currants and rosemary. Drizzle extra olive oil across the top and finish with freshly ground pepper.
Bake for 20 minutes or until it is brown and crunchy on the top. Set aside, on or near stove, to keep warm.
Remove fatty tissue from inside of rabbit and reserve for frying. Joint rabbit, cutting the saddle into evenly sized pieces and season with salt and white pepper.
In a frying pan, render the fat until there is enough to sear the rabbit pieces. Add the meat to the pan.
When half the pieces are nearly browned, add garlic, half the olives, celery and a sprig of rosemary to pan. Keep turning to impart flavours but not burn. Transfer seared rabbit and seasonings to a warm baking dish and repeat the process with remaining rabbit pieces.
Place the baking dish in oven and roast rabbit for 10-12 minutes at 240°C. Allow 2-3 pieces of rabbit per person. Serve with chestnut cake.