After a very long break from blogging, it took a request for a recipe by a couple of fellow Gourmet Hunters to bring me back in here and post it to share with them.
6 months ago, we travelled across the Nullarbor, back to Victoria, to my son’s home and set up our van. On arrival, he asked if we’d mind having his children for a few days as their mother (his ex) wasn’t coping and needed a rest. He’d be working.
To cut an extremely long and painful (think drugs here) story short, he now has custody of the two boys, she has moved out of town, and we are still here. At the same time he got custody of the two boys, he got a new government job, which requires him to train in Melbourne Monday to Friday for 14 weeks, so we are at home here with our grandsons while he does.
Added to this, our oldest grandson has autism, and hasn’t seen a doctor, speech therapist, occupational therapist-in fact, any professional who could help him in three years- so with son Dan in Melbourne, this has fallen to Russ and I and has been a whirlwind of appointments to get him the care he needs. Both boys went back to school-the youngest for the first time, in February so we had a mix of times and lengths of days for a while-both boys are now doing full days, every day, in preparation for dad starting his new job after training. Then they both started swimming lessons.
It’s been tiring at times (we’re not so young anymore) but really rewarding to see them start and eat new foods and enjoy a constant routine. We all have down days, but on the whole, it’s great.
So there you have my excuse for no blogging for 6 months. And now for the recipe!
Confit Rabitt Ragout
First send son Daniel out to shoot the rabbit, then take your dressed rabbit, pop in a snuggish fitting oven proof dish, cover completely with oil and bake at about 140c for about 3 hours or until the rabbit falls to bits when you try to lift it out of the oil. Allow it to cool a little, then pick the meat from the bones and set aside in the fridge. I used oil we’d confitted another rabbit in recently (cooled and strained). The original oil had herbs and baby leaves and garlic in it.
- 2 tablespoons oil (I used a mix of bacon fat and confit oil)
- 1 onion, diced
- 1 carrot, diced tiny
- 2 celery sticks, diced tiny
- 2 garlic cloves, crushed
- 2 rashers bacon, sliced
- 4 tablespoons tomato paste
- 1/2 cup white wine
- 1 teaspoon oregano
- 2 cups stock
- Handful of good black olives, pitted (not yucky pre pitted ones though)
- salt and pepper
- chopped parsley
- Heat the oil and gently cook the onion, celery, carrot, garlic and bacon until all tender-about 10 minutes.
- Add the tomato paste to the pan and cook, stirring for a couple of minutes.
- Add the wine and cook, stirring, until it reduces and the pan ingredients are sizzling and starting to catch.
- Add the stock and oregano and cook over a low heat for about 45 minutes, adding in more stock if you need it.
- Add the rabbit meat and olives and cook a further 15 minutes.
- Season with salt and pepper and garnish with chopped parsley.
- Serve over pasta or mash.