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Recipe Name: Australian Poached Rabbit With Bruschetta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 4

1 Spanish onion, peeled and
2 Stalks of celery, chopped
2 Carrots, chopped
2 Sprigs of thyme
2 Bay leaves
12 Black peppercorns
1 Rabbit
2 Cloves of garlic, quartered
16 Fresh sage leaves
2 1/2 Cup(s) Extra virgin olive oil
1 Crusty Italian ring loaf of
bread preferably
Mesclun to serve
Lemon wedges, optional to
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 From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 42
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1125.9mg
Potassium: 323.8mg
Carbohydrates: 5.1g
Fiber: 1.3g
Sugar: 2g
Protein: 3.9g

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