A delicious stew for anyone keen to try rabbit.
Place a camp oven over a bed of coals, take the lid off and add a splash of olive oil. Lightly dust the rabbit pieces in the seasoned flour, shaking off the excess. Fry the pieces in the oil, cook in batches, until nicely browned all over, then remove them from the camp oven and place to one side.
Add the chopped up salami to the camp oven and fry until it starts to colour and the oil has started to render from the meat. Add the chopped onion and garlic and cook, while stirring frequently, until the onion has started to turn golden in colour.
Place the rabbit back in the pan with the salami, onion and garlic and then pour over the white wine, it should be enough to totally immerse the meat, if it's a little off top up with more white wine, stock or water. Place the thyme and bay leaves in the camp oven and bring everything to a simmer. Place the lid on the oven and shovel over some more coals.
Check every half hour or so to make sure that the temperature is right and that the liquid hasn't dried out too much, it will go down and little but this is perfectly fine.
Once the rabbit is cooked, which should take about an hour and a half, add the picked warrigal greens and tomatoes give them a gentle stir to wilt and continue to cook for 5 more minutes.
To serve, season the dish to taste and then spoon out into a bowl, serve with fire grilled flat bread.
Combine the water, sugar and yeast in a bowl and let sit for 5 minutes or so, this will get the yeast nice and active before making the dough. Once the mixture has started to bubble, add the flour and salt and bring together to make a dough. Knead on a lightly floured board until the dough is nice and smooth, then pop it in a lightly oiled bowl, cover and let it rise for an hour.
Pop your grill or frying pan over the fire and get it nice and hot.
Transfer the dough to a floured board again and knock the air out of it, then break off 4 small handfuls to roll out into flatbread.
Lightly brush one side with a little olive oil and then lay the bread on the hot grill or pan, oiled side down. Now oil the other side and turn bread after a minute or so, once the bottom has started to colour and char. Once both sides are cooked, remove the bread from the grill.
To serve, brush the bread with olive oil and sprinkle with rosemary and season generously with flakey salt.
Nutritional analysis per serving (4 servings)
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.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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