Hunter’s Rabbit with Gypsy Speck and Roasted Vegetables

50ml olive oil
25g butter
2 large whole rabbits, portioned into 6 pieces each
400g speck, thinly sliced
6 shallots, thinly sliced
1 medium brown onion, sliced
2 carrots, cut into small pieces
2 stick celery, cut into small pieces
2 clove garlic, finely chopped
1 tablespoon parsley, finely chopped
200ml dry white wine
sea salt and freshly ground white pepper
4 small beetroot
1 tablespoon olive oil, extra
Roasted vegetables
1 medium sweet potato, peeled and cut into small pieces
2 carrots, peeled and cut into small pieces
3 parsnips, peeled and cut into small pieces
4 kipfler potatoes, peeled and cut into small pieces
100ml olive oil
1 tablespoon fresh rosemary leaves
4 clove garlic, peeled and left whole

If rabbit is unavailable, you can substitute with chicken pieces.

Speck is a smoked pork traditionally from Austria and available in delicatessens. You can use diced bacon as an alternative.

This wonderful braised rabbit would also be delicious served with creamy mash or polenta.

If you prefer roasted beetroot, toss beetroot in a little olive oil and wrap in foil. Roast alongside other vegetables.

  1. Heat olive oil and butter in a large heavy-based saucepan over medium-high heat; add rabbit portions in batches. Cook, turning occasionally, until browned all over.
  2. Return rabbit to pan. Add speck, shallots, onion, carrots, celery, garlic, parsley wine and enough water to cover mixture. Bring to the boil. Simmer, covered, for 3 hours, skimming occasionally.
  3. Remove rabbit and cover to keep warm. Strain vegetable mixture into another saucepan and reserve vegetables. Boil sauce until reduced to a sauce consistency. Return vegetables and rabbit. Stir in parsley. Season with salt and pepper.
  4. Pre heat your oven to 180°C.
  5. Parboil beetroot in a saucepan of boiling, salted water until tender. Drain, cool and peel. Cut into quarters. Toss on extra oil. Cook in the oven until tender.
  6. To make roasted vegetables, toss all ingredients together on a large tray lined with baking paper. Season to taste. Cook for 35 minutes or until crisp and golden.
  7. To serve, divide the rabbit over four plates and add a generous amount of sauce, spoon roasted vegetables and beetroot around the edge of the plate. Serve immediately.