Barossa Rabbit Casserole
As vibrant, lively and fresh as our Marananga vineyard hares which spring from their hiding places.
A sensational complement to kangaroo fillet or duck cassoulet.
We use wild rabbits for this dish, locally shot usually by Grant, through the head with a single bullet. We would always use Schultz's thick smoky bacon with the rabbit, it is an important flavour component but I guess there must be other substitutes available.
The Springer works well with the rabbit, even though the recipe itself uses white wine.
1 rabbit cut into serving pieces
2 teaspoons of vinegar
Plain flour seasoned with salt and pepper
1 tablespoon oil
30 grams butter
3 medium onions, coarsely chopped
3 rashers of Schultz's thickly cut smoky bacon, diced
1 tablespoon plain flour
1 cup of dry white wine (not Moscato or Sauvignon Blanc)
1/2 cup chicken stock
1 tablespoon tomato paste
2 sprigs parsley
1 sprig thyme
1 bay leaf
salt and freshly ground pepper
125 gram button mushrooms, halved or sliced
30 grams butter
Chopped parsley to garnish
Soak rabbit overnight in cold salted water with the vinegar added. Drain pieces and dry thoroughly, then coat with seasoned flour.
Heat together butter and oil, add rabbit pieces and brown all over. Transfer rabbit to an ovenproof dish. Add onions and bacon to the pan and gently fry until onions have softened.
Add the flour, stir for a minute or two, then pour in the wine and chicken stock. Add tomato paste and stir well until boiling. Pour over rabbit in dish, add the parsley, thyme and bay leaf, tied together with salt and pepper to taste.
Cover and cook in a moderately slow oven (170ºC) for about 1.5 hours, or until tender. Just before cooking time is finished, quickly fry mushrooms in extra butter for a minute or two and mix into casserole. Remove the bundle of herbs and serve garnished with chopped parsley.
Every so often our Marananga vineyard is blessed with a season where the winemaking stars align.
A year for perfect fruit maturation, the Lepus is the pick of the crop from the outstanding 2013 vintage.
The 2013 Ironscraper is a wine that suits its name. Deep crimson in colour its special personality is its length and grip – helped along with an almost imperceptible touch of Barossa Cabernet.
A complex and elegant Marananga Shiraz, finessed with a touch of American Oak.
With the concentration and fruit definition to complement robust red meats - even hare if you’re game!
Layered Mediterranean freshness and fruit flavours - quinces and pomegranates and cherries.
A stylish, medium bodied red, brilliant with succulent charcoal grilled quail or a lazy afternoon Tapas.