Beer Braised Rabbit
While I was in the Barossa I followed a local hunter as he harvested some wild rabbits which had been wreaking havoc in the local vineyards. I then took his catch to master butcher Rich Gunner for some tips and then to Ben Aiken, the chef at Barossa Valley Brewing company. Together we made beer-braised wild rabbit! And it was great!!
Ingredients:
- 2 x rabbits (wild)
- Carrots (chopped)
- Celery (chopped)
- Onions (chopped)
- Water cress
- Butter
- Mustard powder
- Flour (white) to coat rabbits
- Salt and pepper
- Bread (to serve)
- Beer – we used the Barossa Saison
Method:
- Using a large bowl, combine flour, mustard powder, salt and pepper
- Divide rabbit up into small portions and dust with the seasoned flour
- Heat a large frying pan and coat with butter. Brown rabbit portions on both sides
- Into a large pot, throw chopped carrots, celery and onions with olive oil, salt and pepper and begin to brown off
- Add rabbit portions and cover vegetables and rabbit with beer (we recommend the Barossa Saison)
- Simmer for 2-3hrs or until the meat is falling off the bone
- Serve with watercress and bread