Try this sophisticated recipe for wild rabbit with an assortment of carrot based accompaniments.


  • Carrot oil

  • 800g organic carrots, chopped

  • 600g grape seed oil

  • salt

  • Boudins

  • 650g confit of wild rabbit legs, shredded

  • 100g raw foie gras, diced

  • 3 tbs chopped tarragon

  • 135g onion lyonnaise, diced

  • 200g, duck fat, melted

  • salt to taste

  • 30 spring roll wrappers

  • 8 large maris piper potatoes, cut with a Japanese turning veg shear

  • Pickled Carrot Shavings

  • 6 baby carrots

  • 100g sweet wine

  • 75g white vinegar

  • 100g water

  • 2 bayleaves

  • 5 white pepper corns

  • Wild Rabbit

  • 1 whole wild rabbit (livers and kidneys intact)

  • 2 large carrots

  • 2 chicken breasts

  • 300g double cream

  • 1 bunch of tarragon

  • 6 baby carrots

  • 50g egg whites.

  • 100g olive oil

  • 100g unsalted butter

  • 1 packet of japanese breadcrumbs

  • 1 bunch of thyme

  • 1 bunch of flat leaf parsley

  • 2 cloves of garlic


  • Carrot oil:

  • 1.

    Put all ingredients into a pan and cook on a low heat until the carrot is dark brown, at least 4-5hrs

  • 2.

    Put into a blender and mix until a fine grain is achieved. Do not pass through a sieve

  • 3.

    Check the seasoning

  • Boudins:

  • 1.

    Blanch the potatoes in salted boiling water for 30 seconds then refresh in ice water

  • 2.

    Drain and lightly oil

  • 3.

    Mix the confit with the foie gras, tarragon, onion and duck fat

  • 4.

    Check seasoning

  • 5.

    Using the spring roll wrappers spoon 2 table spoons of the mix onto the wrapper and roll into a sausage shape, folding in the ends

  • 6.

    Wrap the boudins in the potato

  • 7.

    Fry until golden brown, cut in half and serve with the carrot oil

  • Pickled Carrot Shavings:

  • 1.

    Shave the carrots using a pencil sharpener

  • 2.

    Put all ingredients except the carrots into a pan

  • 3.

    Cook for 20 mins. Remove from the heat allow to cool

  • 4.

    Add the carrots and put into the fridge

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 4340kj
  • Fat Total 326g
  • Saturated Fat 80g
  • Protein 154g
  • Carbohydrate 202g
  • Sugar 29g
  • Sodium 4730mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Shane Osborn at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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