Braised rabbit in a capsicum, tomato and fennel sauce
All Recipes by Brent Parker Jones
Tested by Debbie Dalgliesh
Braised rabbit in a capsicum, tomato and fennel sauce
2 rabbit legs
1/2 red onion, sliced
1 can chopped tomato
1 fennel, sliced, reserve tops
1 capsicum, deseeded and sliced
2 whole garlic cloves
1 cup white wine
2 tbs Flat leaf parsley, finely chopped, reserve stalks
1. Pre heat the oven to 180 degrees C.
2. Heat an oiled frying pan over a high heat, sear the rabbit legs
until lightly browned, sauté the onion, season.
3. Place in an over proof dish and cover with the tomatoes, fennel
and capsicum. Add the garlic, pour over the wine and sit the fennel
and parsley stalks on top, fit lid on and place over a medium heat
to simmer for 10 minutes or until tender.
4. Discard the fennel and parsley stalks from the sauce. Remove the
rabbit and place on an oven tray, roast in oven for 8-10
minutes.
5. Reduce the sauce for 2-5 minutes, adjust the seasoning.
6. Plate the rabbit and generously spoon over the sauce, sprinkle
with parsley to serve.
Char grilled capsicum with white balsamic and parsley
dressing
4 medium courgettes, topped and sliced lengthways
White balsamic, to drizzle
2 tbs Flat leaf parsley, finely chopped
1. Heat an oiled char grill pan over a high heat.
2. Char grill the capsicum slices for 2-3 minutes on both sides,
place in a bowl.
3. Drizzle with white balsamic and season with salt and
pepper.
4. Arrange in a bowl and sprinkle with parsley to serve.
Roasted red onions and capsicums
1 red capsicum
1 red onion, peeled, quartered
White balsamic, to drizzle
2 tbs Flat leaf parsley, finely chopped
1. Pre heat the oven to 180 degrees C.
2. Place the red onion on an oven tray and drizzle with olive oil,
season with salt and pepper, place in the oven for 15-20 minutes or
until roasted.
3. Place the whole red capsicum onto the flame to char, turning
occasionally to blacken the skin all over, place in a bowl and
cover with cling, set aside to sweat for 5 minutes. Peel, deseed
and slice into strips, place in a bowl and drizzle with olive oil
and white balsamic.
4. Plate the roasted red onions, top with the capsicums and
sprinkle with parsley to serve.
Roast potatoes with fresh fennel
2 potatoes, peeled and cubed
1/2 fennel bulb, topped and finely sliced
Extra virgin olive oil
1. Pre heat the oven to 180 degrees C.
2. Place the potatoes on a roasting tray, drizzle with olive oil
and season. Roast for 20-25 minutes or until golden, turning
occasionally.
3. Plate the potatoes, top with the fennel, season and drizzle with
extra virgin olive oil to serve.
