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| Slow-braised rabbit with porcini and artichokes |
Serves 4
Slow-braised rabbit with porcini and artichokes ingredients:
20g dried porcini mushrooms. 1/3 cup (50g) plain flour. 1 rabbit, cut into 8
portions. 1/4 cup (60ml) olive oil. 2 cups (500ml) vinegar. 4 garlic cloves,
finely chopped. 2 rosemary springs, leaves picked. 4 marinated artichoke hearts
in oil. Drained, quartered. 250 Swiss brown mushrooms, sliced
Slow-braised rabbit with porcini and artichokes recipe:
Preheat the oven to 175C. Soak porcini mushrooms in 1 and 1/4 cups (310ml)
boiling water for 10 minutes or until softened slightly. Drain the porcini,
reserving liquid, and set aside. Strain the liquid through a sieve, discarding
any grit, and set aside. Place flour in a bowl and season with salt and pepper.
Lightly dust the rabbit in the seasoned flour. Heat 1 and 1/2 tbs oil in an
flameproof casserole over medium-high heat. Cook the rabbit, turning, for 5
minutes or until browned all over. Add the vinegar and cook for 3 minutes or
until slightly evaporated. Add the porcini and reserved soaking liquid, garlic,
and rosemary, then bring to the boil. Cover, place in the oven and cook for 45
minutes. Add artichoke hearts the casserole, cover and cook for a further 15
minutes or until rabbit is tender and cooked through. Meanwhile, heat remaining
1 and 1/2 tbs oil in a fry pan over high heat. Add Swiss brown mushrooms and
cook for 5 minutes or until softened and golden, and all the liquid is
absorbed, the season with sea salt and freshly ground back pepper. To serve,
divide rabbit among plates and top with Swiss brown mushrooms, artichoke hearts
and cooking juices
