Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Rabbit and mushroom pie


This recipe would work just as well with chicken, but rabbit is ideal for something a little special.

You'll need

2 rabbits (about 1.4kg each) 80 ml (1/3 cup) olive oil 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped Pinch each fennel seeds, cumin seeds and ground cloves 200 ml dry white wine 300 gm pine mushrooms, quartered For brushing: eggwash   Rough puff pastry 450 gm (3 cups) plain flour 450 gm cold unsalted butter, coarsely grated

Method

  • 01
  • For rough puff pastry, sift flour and a pinch of salt onto a clean surface, scatter with butter, then cut butter into flour with a pastry scraper until roughly mixed. Make a well in centre, add 185ml iced water, mix with pastry scraper until a dough starts to form. Divide pastry into two, wrap with plastic wrap, refrigerate to rest (20 minutes). Working with one pastry half at a time, roll on a lightly floured surface into a 1.5cm-thick rectangle. Fold shortest ends to meet in the centre, then fold, from the same direction, in half again. Cover with plastic wrap, refrigerate to rest (20 minutes), then repeat process twice more for each half.
  • 02
  • Preheat oven to 150C. Remove legs, shoulders, belly and loins from rabbits with a boning knife, set carcass aside (see note). Heat half the oil in a large casserole over medium-high heat, cook legs, shoulders and belly in batches, turning occasionally, until brown (4-5 minutes). Remove, set aside. Add onion to casserole, sauté over medium heat until tender (8-10 minutes). Add carrot, celery and spices, sauté until tender (5-6 minutes). Return meat to casserole, add wine. Cover, cook in oven until meat falls off the bone (1¾-2 hours). Set aside to cool to room temperature. Coarsely shred meat (discard bones), return meat to casserole.
  • 03
  • Cut loins into 2cm-pieces. Heat remaining oil in a large frying pan over high heat, add loins, sauté until just browned (1-2 minutes), add to casserole. Return pan to high heat, add mushrooms and sauté until just browned (2-3 minutes), then add to rabbit mixture, season to taste, stir to combine, set aside to cool.
  • 04
  • Roll two-thirds of pastry on a lightly floured surface to 6mm-thick and line the base of a 25cm-pie dish. Spoon in rabbit mixture, roll remaining pastry to 6mm-thick and cover. Press edges to seal, trim excess pastry, pierce a hole on top, refrigerate to rest (30 minutes).
  • 05
  • Meanwhile, preheat oven to 180C. Brush pie with eggwash, bake until golden (45-50 minutes). Stand for 10 minutes before serving.

Note Reserve carcass for stock-making.


At A Glance

  • Serves 6 people
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Silky pinot noir.

Featured in

Apr 2010

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×