Sweet and Sour

The simplicity of game meat is arguably its best quality.

Daniel Airo Farulla learned to hunt with his grandfather and most often, they went after rabbits.

As a personal chef in Melbourne he embraces his Italian heritage and braised rabbit remains one of his signature dishes.

“It is a connection to our past in a way, nothing was ever wasted, what we shot was food for the table,” he said.

“A lot of younger people nowadays are appreciating it more, people search for game meat on the menu because you don’t see it there often.”

Daniel’s main tip for rabbit is to cook it either a little or a lot.

“If you are going to braise meat you either get it to where it is just cooked or you go past the point where the meat starts to tighten up again and it then needs an hour or two to slowly break down in the cooking.”

“That is the trick with game meats, there is no middle ground.

“This recipe is something I’m confident in cooking, I’ve done it for so many years. It is quite a mild flavour in the rabbit because you have the sweet and sour with it.

“The Italian name is agrodolce which translates as sour and sweet, it is hints of vinegar and a little hint of sweetness from some brown sugar and the sultanas you put in.”

Braised Wild Rabbit

Serves 4–6

Ingredients

2 wild rabbits
2 litres water
Juice of 1 lemon
6 thyme sprigs
6 bay leaves
2 sprigs rosemary
½ bunch sage, chopped
½ bunch chopped parsley
2 chillies
100 ml olive oil
Sea salt
Ground pepper
½ cup plain flour
100 ml extra virgin olive oil for frying
1 leek, chopped
1 onion, chopped
2 carrots, chopped
2 cloves garlic, finely chopped
2 celery stalks, chopped
6 kipfler potatoes cut in ¼
300 ml chicken stock
100 ml white wine
3 tablespoons white wine vinegar
3 tablespoons pinenuts
3 tablespoons sultanas
3 tablespoons brown sugar

Method
 

Begin by breaking down the whole rabbit into pieces and soaking them in the water and lemon juice, preferably over night or at least 2 hours prior. This will help to remove some of the gamey flavour and also helps to tenderise the meat.

In a large bowl mix the herbs, chilli and oil, adding the salt and pepper.

Drain off the rabbit pieces and lightly dust them with the flour.

In a large heavy based saucepan heat half of the oil and fry the rabbit pieces until golden. Return these pieces to the bowl with the herb marinade. 

Preheat the oven to 180°C.

In an oven proof casserole pot heat the remaining oil and fry the onion, leek and garlic until golden. Add the celery and carrots and stir through for a few minutes. Add the potatoes and shallots and cook for a further couple of minutes to allow some colour. 

Finally add the rabbit, with all the marinade, followed by the remaining ingredients. The pieces of rabbit should be slightly submerged in the liquid.

Cover the pot with a lid and bake for 1–1½ hours or until tender.