After taking a mate rabbit hunting for the first time, I think I have added a further hunter to the hobby! My quest for fresh meat always gets me back out there in winter to stock up the freezer with wild game meat.
My Grandfather used to make rabbit this way a fair bit growing up, and I made some adjustments to the recipe with the addition of orange peel and cinnamon as I feel those two elements compliment wild game much better, and add a bit of a Moorish element to the dish.
You can do this same recipe with chicken, and it comes out yum!
INGREDIENTS:
2 wild rabbits
2 tomatoes
2 cloves garlic
10 button mushrooms
peel of 1/2 orange
1 cinnamon stick
1 Spanish onion
1 handful parsley
tomato paste
1 tin crushed tomatoes
200ml merlot
200ml chicken stock
Flour
Salt
Pepper
Olive Oil
METHOD:
- Cut Rabbit into desired cuts, and set aside. Preheat oven to 170 degrees Celsius.
- In a cast iron pot / pan place a generous serving of olive oil and season and flour rabbit segments. Shallow fry rabbit and set aside once golden brown.
- Chop onion, tomatoes, garlic, mushrooms, and parsley into rough chunks and sauté until the onion is translucent, and add in the orange peel and cinnamon stick.
- Add in rabbit and stir in the red wine and a teaspoon of tomato paste over a light simmer, and add in chicken stock.
- Place the tin of crushed tomato into the mixture and simmer gently for 5 minutes. Add water or more stock if it looks a bit dry, and season accordingly.
- Cover the pot / pan with a lid or aluminium foil, and place into the oven for 2 hours or until meat is very tender.
- Serve!!!
I hope you try this recipe as its really tasty, and relatively easy.
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Please also take a look through my food blog!