Australian Poached Rabbit With Bruschetta Recipe

• 1 x Spanish onion, peeled and sliced
• 2 stalk of celery, minced
• 2 sm Carrots, minced
• 2 sprg of thyme
• 2 x Bay leaves
• 12 x Black peppercorns
• 1 x Rabbit
• 2 x Cloves of garlic, quartered
• 16 sm Fresh sage leaves
• 2 1/2 c. Extra virgin extra virgin olive oil
• 1 x Crusty Italian ring loaf of bread (preferably day-old) Mesclun, to serve Lemon wedges (optional), to serve

1. Bring 6 liters of salted water to the boil in a large saucepan.
2. Add in onion, celery, carrot, herbs and peppercorns and return to the boil.
3. Skim surface.
4. Add in rabbit and return to the boil.
5. Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or possibly till rabbit is tender.
6. Remove from heat and cold rabbit in cooking liquid.
7. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or possibly tray.
8. Season meat generously with salt and freshly grnd black pepper.
9. Return bones to cooking liquid and boil again to make stock to freeze for another purpose, if you like.
10. Transfer rabbit to a bowl.
11. Add in garlic, sage and oil just to cover.
12. Using your hands, mix ingredients to combine, then cover and chill for 48 hrs.
13. Cut bread into 1cm-thick slices and brush both sides with remaining oil combined with 1 tsp.
14. sea salt.
15. Place in a single layer on a rack on an oven tray and bake at 150C for 30 min, or possibly till pale golden brown.
16. Using a slotted spoon, remove rabbit from oil, and serve at room temperature with hot bruschetta, mesclun and lemon wedges, if you like.

spanish onion, stalk of celery, carrots, thyme, bay leaves, black peppercorns, rabbit, garlic, sage, extra virgin, crusty

Taken from cookeatshare.com/recipes/australian-poached-rabbit-with-bruschetta-72059 (may not work)