Laneway Chardonnay
Provençal rabbit
serves 4 (ish)

Ingredients:
Fresh farmed or wild rabbit quartered
Bunnyconnellen ‘Celebration’ extra virgin olive oil (evoo)
3 large garlic cloves crushed
1 tbs plain flour
1 onion, halved and sliced
3 small carrots sliced
2 leafy celery branches sliced
handful of fresh thyme leaves or 1 1/2 tsp dried thyme
1 small sprig rosemary or 1/2 tsp dried rosemary
2 x 4cm pieces of dried orange peel
Good shake of nutmeg to taste
1 tsp crushed black pepper
Serious glug of Bunnyconnellen ‘Wash-house’ Shiraz
4 tbs red wine vinegar
2 ltrs chicken broth
Chopped parsley for garnish

Method:
This recipe is the business.  Good glug of the evoo into a large skillet (a Le Crouset stock pot is the go) and cook the garlic cloves until golden.   Brown the rabbit pieces quickly on all sides.  Push the rabbit to one side of the skillet and stir in the flour and cook over low heat, stirring, for 2-3 minutes.  Add extra evoo if required.  Add the carrots, onion, and celery.  Stir in the herbs, pepper, and orange strips.  Remove from heat.  Add the red wine and return to the heat, bringing to a gentle boil ensuring flour roux does not go lumpy.  Add the vinegar.  Add the vegetable stock and herbs to cover.  Bring to a boil, then cover partly and reduce heat to a gentle simmer. 

Place in oven and bake for 1 hour at a low 160°C degrees.  (Check the rabbit after 40 minutes.  It should be very tender but still juicy.  Be careful not to overcook as the delicate flesh easily becomes dry.)  Scatter with parsley.

Hot Tips:
Serve with:  Potato gnocchi mixed with a bit of butter, grated Parmesan cheese and garlic bread to mop up!

Wine selection

Complements our Bunnyconnellen ‘Laneway’ Chardonnay.

 

 

 

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Bird in Bush’ Cabernet Rosé
Secret men’s business (or how to surprise your woman) - corned beef
serves 4 jackaroos (maybe)

Ingredients:
2 kgs Silverside corned beef
4 cloves
1 tbs golden syrup
1 tbs brown sugar
1 tbs white wine vinegar
Whole Peppercorns - several
2 fresh Bay leaves
8 small potatoes – skin on and washed
Bunnyconnellen ‘Tournament’ Tapenade
5 carrots, peeled and sliced lengthways into 2cm strips
Honey
1 large head cabbage, quartered and sliced thickly
Bunnyconnellen ‘Contemplation’ extra virgin olive oil (evoo) infused with lemon myrtle
Bunnyconnellen ‘Janie’s Bush Mustard’

Method:
Place corned beef in large pot with cold water.  Add cloves, whole black peppercorns, vinegar, bay leaves, brown sugar and golden syrup.  Place lid on pot.  Bring to the boil, you will need to be patient, reduce to a simmer so the meat cooks gently. Simmer approximately 1 hour per kg or until tender.
30 minutes prior to meat being done, add whole potatoes and carrots, and cook until the vegetables are almost tender.
10 minutes prior to meat being done, place sliced cabbage in a very small amount of water in separate saucepan.  Cook gently until tender.
0 minutes to go, remove meat and separate vegetables.  Leave meat in pot to rest.
Place carrots in a bowl and drizzle with smidgen of honey then cover to retain warmth.
Slice small side off potato and scoop out small amount of potato and place in fridge (mash tomorrow!)  Replace with equal amount of ‘Tournament Tapenade’.  Replace potato slice as lid.
Strain cabbage, place in serving dish and drizzle with Bunnyconnellen ‘Contemplation’ extra virgin olive oil (evoo) infused with lemon myrtle.
Serve Bunnyconnellen ‘Janie’s Bush Mustard’ on side to dab with the meat.  Delish!

Hot tips:
Serve:  Corned beef stacked on cabbage with carrots to side and balanced by potato.  Cracked pepper to taste.
Slice meat across the grain.
If any meat is left over, treat yourself to a corned beef and Janie’s Bush Mustard sandwich with a billy of tea for lunch the next day!

Wine selection

Complements our Bunnyconnellen ‘Bird in Bush’ Cabernet Rosé.

 

 

 

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Wash-House Shiraz
Rack of lamb served with courgettes and Cous Cous
serves 2

Ingredients:
2 large racks of lamb (3 bones each portion)
Bunnyconnellen ‘Celebration’ extra virgin olive oil (evoo)
sprig thyme
sprig parsley
3 sprigs rosemary
2 crushed garlic cloves
Bunnyconnellen ‘Tournament Tapenade’
4 large courgettes cut into 7cm length battons
300g cherry tomatoes
sprig basil
100g thinly slithered Parmesan style cheese
a dash  balsamic vinegar
seasalt
freshly cracked pepper
Cous Cous – as required and cooked to packet instructions
Bunnyconnellen ‘Contemplation’ extra virgin olive oil (evoo) infused with lemon myrtle

Method:
Preheat the oven to 200˚C
Mix fresh herbs, garlic and evoo together in bowl.  Massage well into lamb. Season  lamb with salt and freshly cracked pepper.  Bake in the oven for 7 to 8 minutes.
Remove the lamb from the oven and brush meat liberally with ‘Tournament Tapenade’
Allow to rest and before serving simply return the lamb to the oven for a further 2-3 minutes.
For the vegetables, sauté the courgettes  in evoo, add the tomatoes and basil and allow to cook until the vegetables have just begun to soften; season with a dash of  vinegar, salt and pepper.  Top with slithers of Parmesan before serving.
Slice the lamb into 3 chops per person, serve with the courgette and tomato blend.

Hot Tips:
Serve with:  Cous Cous drizzled with Bunnyconnellen ‘Contemplation’ extra virgin olive oil (evoo) infused with lemon myrtle.

Wine selection

Complements our Bunnyconnellen ‘Wash House’ Shiraz.