The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mark Best: Young rabbit braised with wakame, cashews and zucchini

You'll need

2 young farmed rabbits (about 1.5kg each, see note) 50 gm (1/3 cup) plain flour 100 gm unsalted butter, coarsely chopped 1 Spanish onion, finely diced 3 zucchini, halved lengthways, coarsely chopped 50 ml each dry vermouth and dry white wine such as riesling 100 gm raw cashews 20 gm dried wakame, soaked overnight in plenty of water 200 ml chicken stock 1 piece of mace (see note)


  • 01
  • Joint the hind legs and front legs (including shoulder) of rabbits with a boning knife. Remove kidneys and liver, if attached, and reserve. Trim belly flaps with kitchen scissors. Cut saddle through the bone into four sections with a heavy knife or sharp cleaver. Separate legs from thighs on the hind legs, then cut thighs in half along the bone (remove and discard bone). Refrigerate rabbit pieces until required.
  • 02
  • Preheat oven to 160C. Combine flour and 1 tsp each sea salt and freshly ground white pepper in a plastic bag, then add rabbit pieces. Shake to coat pieces evenly, then remove pieces and shake off excess flour.
  • 03
  • Heat a large casserole over medium heat, add half the butter, rabbit leg and shoulder pieces and turn occasionally until evenly browned (5-10 minutes), transfer to a plate, then add remaining butter, rabbit pieces and reserved kidneys and liver to pan and turn occasionally over low-medium heat until evenly browned (5-10 minutes). Make sure butter doesn’t scorch. Transfer to a warm plate. Add onion and zucchini to casserole and cook until lightly golden (4-8 minutes). Increase heat to medium-high and deglaze casserole with vermouth and wine until almost evaporated (2-4 minutes). Remove zucchini and set aside.
  • 04
  • Meanwhile, cook cashews in a saucepan of lightly salted water over low heat until tender (25-30 minutes). Drain and set aside. Drain wakame and rinse well under cold running water. Squeeze dry, cut into thin strips, set aside. Add cashews, reserved wakame, stock and mace to casserole. Bring to a simmer over medium heat, skimming scum from surface. Add rabbit and stir to coat evenly. Season to taste, cover with a lid, transfer to oven and bake until rabbit is tender (40 minutes), adding zucchini in last 20 minutes of cooking. Serve with pilaf and chickpea pancakes to mop up juices.
Note You’ll need to order rabbit ahead from a specialist butcher. Mace is available from select delicatessens and If unavailable, substitute a pinch of nutmeg.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 people

Drink Suggestion

Try an earthy, savoury pinot noir or an acid-driven, spicy Gigondas.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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