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Name: Australian Poached Rabbit with Bruschetta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Lemon wedges (optional), to; 2 sm Carrots, chopped; 2 Sprigs of thyme; 2 Stalks of celery, chopped; 12 Black peppercorns; 2 1/2 c Extra Virgin Olive Oil; 2 Bay Leaves; 1 Rabbit; 1 Spanish onion, peeled and; 2 Cloves of garlic, quartered; 16 sm Fresh sage leaves; 1 Crusty Italian ring loaf of

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INGREDIENTS

Lemon wedges (optional), to
2 sm Carrots, chopped
2 Sprigs of thyme
2 Stalks of celery, chopped
12 Black peppercorns
2 1/2 c Extra Virgin Olive Oil
2 Bay Leaves
1 Rabbit
1 Spanish onion, peeled and
2 Cloves of garlic, quartered
16 sm Fresh sage leaves
1 Crusty Italian ring loaf of

Servings

INSTRUCTIONS

Bring 6 liters of salted water to the boil in a large saucepan. Add onion, celery, carrot, herbs and peppercorns and return to the boil. Skim surface. Add rabbit and return to the boil. Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or until rabbit is tender. Remove from heat and cool rabbit in cooking liquid. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or tray. Season meat generously with salt and freshly ground black pepper. Return bones to cooking liquid and boil again to make stock to freeze for another purpose, if desired. Transfer rabbit to a bowl. Add garlic, sage and oil just to cover. Using your hands, mix ingredients to combine, then cover and refrigerate for 48 hours. Cut bread into 1cm-thick slices and brush both sides with remaining oil combined with 1 teaspoon sea salt. Place in a single layer on a rack on an oven tray and bake at 150C for 30 minutes, or until pale golden. Using a slotted spoon, remove rabbit from oil, and serve at room temperature with warm bruschetta, mesclun and lemon wedges, if desired. Source: Australian Gourmet Traveller July 94

NOTES

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Australian Poached Rabbit with Bruschetta

Lemon wedges (optional), to
2 sm Carrots, chopped
2 Sprigs of thyme
2 Stalks of celery, chopped
12 Black peppercorns
2 1/2 c Extra Virgin Olive Oil
2 Bay Leaves
1 Rabbit
1 Spanish onion, peeled and
2 Cloves of garlic, quartered
16 sm Fresh sage leaves
1 Crusty Italian ring loaf of

Bring 6 liters of salted water to the boil in a large saucepan. Add onion,  celery, carrot, herbs and peppercorns and return to the boil. Skim surface.  Add rabbit and return to the boil. Reduce heat to lowest setting, cover and  simmer very gently for 1 hour, or until rabbit is tender. Remove from heat  and cool rabbit in cooking liquid. Remove rabbit from liquid, strip meat  from bones and place it in a single layer on a plate or tray. Season meat  generously with salt and freshly ground black pepper.    Return bones to cooking liquid and boil again to make stock to freeze for  another purpose, if desired.    Transfer rabbit to a bowl.  Add garlic, sage and oil just to cover. Using  your hands, mix ingredients to combine, then cover and refrigerate for 48  hours.    Cut bread into 1cm-thick slices and brush both sides with remaining oil  combined with 1 teaspoon sea salt. Place in a single layer on a rack on an  oven tray and bake at 150C for 30 minutes, or until pale golden. Using a  slotted spoon, remove rabbit from oil, and serve at room temperature with  warm bruschetta, mesclun and lemon wedges, if desired.    Source: Australian Gourmet Traveller July 94

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 4 Servings

Calories: 1253
Calories from Fat: 1223 (98%)

Amt Per Serving		% DV

	Total Fat 135.8g	181 %
	Saturated Fat 18.9g	94 %
	Monounsaturated Fat 98.7g
	Polyunsanturated Fat 14.5g
Cholesterol 0mg		0 %
Sodium 12.4mg		0 %
Potassium 275.3mg		7 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 6g	24 %
	Sugars, other 8.9g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1253

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