Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Slow-braised rabbit with roasted onions and buckwheat polenta


You'll need

  Rabbit 4 800 gm farmed rabbits (see note) 150 ml extra-virgin olive oil 1 small onion, coarsely chopped 2 carrots, coarsely chopped 2 stalks celery heart, coarsely chopped 2 cloves garlic 200 gm unsalted butter 500 gm small onions (cipollini, red pearl, red and golden shallots) 200 gm peeled and trimmed spring onions, blanched and refreshed to serve marjoram and thyme sprigs   Buckwheat polenta 150 gm unsalted butter 2 golden shallots, finely chopped 1 small clove garlic, finely chopped 250 gm buckwheat polenta 1 litre (4 cups) chicken stock, boiling 50 gm finely grated Reggiano 100 ml pouring cream

Method

  • 01
  • For rabbit stock, heat 50ml olive oil in a large heavy-based saucepan over medium-high heat, add rabbit carcasses and cook for 10 minutes or until browned. Add onion, carrot, celery, garlic and 50gm butter, and cook for 2 minutes, add 4 litres of water, bring to the boil, reduce heat and simmer for 3 hours, skimming occasionally. Strain stock through a muslin-lined sieve, discard solids and return stock to a clean saucepan over medium heat. Bring to the boil and cook for 1 hour or until reduced to 1½ litres (6 cups). Whisk in 50gm butter. Set aside.
  • 02
  • Preheat oven to 160C. Heat 50ml olive oil in a large frying pan over medium heat, cook rabbit legs in batches for 10 minutes turning until golden, transfer to a roasting pan. Pour over reduced rabbit stock, cover with two layers of foil. Roast for 1½ hours, turning half way until tender. The liquid should simmer; if it comes to the boil, reduce oven temperature. Using a slotted spoon remove rabbit from sauce, cover with foil and keep warm. Place casserole over medium heat, bring to the boil and cook for 15 minutes or until sauce is reduced and syrupy, about 2 cups. Strain.
  • 03
  • Meanwhile, increase oven to 180C. Combine small onions, remaining oil and butter in a roasting pan and season to taste. Roast onions for 30 minutes or until browned and tender, stirring occasionally. Keep warm.
  • 04
  • For buckwheat polenta, heat 50gm butter in a heavy-based saucepan over low heat, add shallot and garlic and sauté for 5 minutes or until soft. Add polenta and stir to coat in onion mixture. Add 1 cup of chicken stock and cook for 25 minutes, adding more stock as liquid is absorbed and stirring occasionally until it reaches a porridge-like consistency. Add Reggiano, remaining butter and season to taste. Remove from heat, cover and stand for 15-20 minutes. Return to low heat, add cream and stir to combine. Cook for 2 minutes or until heated through. Keep warm.
  • 05
  • To serve, add rabbit and all onions to sauce in casserole, turning to coat and cook for 5 minutes to heat through. Divide polenta among plates, top with rabbit, spoon over sauce and onions, scatter with herbs.
Note Rabbit is available from Vic's Premium Quality Meat and select butchers. Ask your butcher to remove hind and front legs (these are for the braise). Remove loins from saddle and reserve for another use. Cut carcasses into pieces for the stock.

At A Glance

  • Serves 8 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×