Wild meat and garden vegies

I've always enjoyed rabbit and in the past it was easy enough to get, either farmed, as my parents used to buy it from those Blacktown farmers many years ago, or shot in the wild by hunters and sold by the brace to butchers' shops. I don't know why but it seems easier to buy rabbit in Sydney these days than in the country, despite the fact there are still plenty of rabbits out here. Very few on our place for some reason it's hares that predominate. Anyway the other day I took myself off to the butcher to buy one of those rare rabbits--frozen, but locally hunted and shot.
Rabbits have lean meat, but wild rabbits even more so. They are pretty tough generally as they do so much running, so it's no point trying to grill it or roast it as you might with a farmed rabbit, it'd be stringy as all hell. Instead, David pressure-cooked it, sauteeing it first in olive oil, a splash of wine, garlic, herbs(tarragon goes nicely with it)salt and pepper, then adding a little stock and pressure-cooking for about 25 minutes. After that, he simmered it for another then minutes or so, with prunes(home grown preserves from last year)and onions. Served with simple fresh vegs--potatoes and green beans--it was absolutely delicious!

I've always enjoyed rabbit and in the past it was easy enough to get, either farmed, as my parents used to buy it from those Blacktown farmers many years ago, or shot in the wild by hunters and sold by the brace to butchers' shops. I don't know why but it seems easier to buy rabbit in Sydney these days than in the country, despite the fact there are still plenty of rabbits out here. Very few on our place for some reason it's hares that predominate. Anyway the other day I took myself off to the butcher to buy one of those rare rabbits--frozen, but locally hunted and shot.
Rabbits have lean meat, but wild rabbits even more so. They are pretty tough generally as they do so much running, so it's no point trying to grill it or roast it as you might with a farmed rabbit, it'd be stringy as all hell. Instead, David pressure-cooked it, sauteeing it first in olive oil, a splash of wine, garlic, herbs(tarragon goes nicely with it)salt and pepper, then adding a little stock and pressure-cooking for about 25 minutes. After that, he simmered it for another then minutes or so, with prunes(home grown preserves from last year)and onions. Served with simple fresh vegs--potatoes and green beans--it was absolutely delicious!