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As I have American Oak and lots of rabbits at hand, why not?

Loin of “Wallaroba” Rabbit Smoked with American Oak on a Crepinette of Rabbit Rilletes, Seared Liver, Mushrooms and Peas. Served with Beetroot Tapenade, Mash Potato with Hunter Olive Oil, Baby Carrots and “Pilco” Asparagus

Accompanying Wine or Beverage:
Carrara Cabernet - of course !

2 x Wallaroba Farm Rabbits
500 grams Desiree Potatoes (peeled)
12 Pilco Farm Asparagus spears
12 Meadowie Farm Dutch Carrots
100gram Meadowie Farm Green Peas
100 gram Button Mushrooms
200 grams Meadowie Farm Brown Onions
100 grams of crepinette
2 sprigs of Thyme (home grown)
4 Sage leaves (home grown)
2 Bay Leaves
200ml Hunter Olive Oil
2 Medium size Meadowie Farm Beetroot
1 Teaspoon of Capers
1 Teaspoon of Lemon Zest
4 Hunter Grove Black Olives
1 Dessertspoon of rendered Pork Fat
1 Meadowie Farm Carrot Medium size
2 Dessertspoon of Parsley stalks
500 ml Veal jus
20ml Balsamic Vinegar
Sea Salt
Sugar
Celery leaves
100 grams of American Oak Barrel Shavings
600ml of Red Wine
500ml milk
3 Anchovie fillets

For the Rabbit and the Crepinette
1. Remove liver and kidneys out of the rabbit, soak the liver in milk.
2. Remove the forequarter and hindquarter off the carcass. Separate the thigh and the leg off the hindquarter. Chop up the forequarter for the stock.
3. In a baking tray sauté the mirepoix and deglaze with 300ml of wine and add the bouquet garni, thighs and top up with required amount of water. Cover and place in oven on 140 degrees for 1and1/2 hours till flesh falls off the bone.
4. Roast off the forequarters and any other trimmings from the rabbit. When coloured, remove from oven and add to the veal jus along with some beetroot and simmer for an hour. Then strain off and season with salt, sugar and balsamic.
5. Remove the loin from the carcass and remove all but 5 of the centre rib bones. Scrape the 5 rib bones clean and roll up the loin as to form a crown. Using butchers twine tie up the loin to keep shape. Keep in fridge until ready to smoke and serve. (remove from fridge 30 minutes before use to get rid of chill)
6. Once the thighs have been cooked remove flesh of the bones and break up using a fork. With the braising liquid strain off and reduce rapidly and add to the jus.
7. Drain the liver off, pat dry and sear them and season, rare in a pan and remove and leave to the side
8. In a pan sauté off some brunoise onions and mushrooms, deglaze with a little wine add a little jus to moisten and then add the rilletes, diced liver and adjust seasoning if necessary. Remove from the pan and allow to cool slightly.
9. After soaking the crepinette in salt water spread 4 x 15cm round pieces out. Spoon approx 100 grams of rillete mix into the centre of each one and wrap up.
10. Sear them in a hot pan for colour and then keep aside till service when you will place them in the oven 140 degrees for 8-10 minutes

Vegetable Accompaniment
1. Steam the desiree potatoes till cooked and quickly remove from steamer and quickly hand mash with some olive oil to avoid a skin forming. Pass through a drum sieve and season.
2. Turn the carrots and keep in water in fridge till ready to cook and serve.
3. Trim the asparagus.

Beetroot Tapenade
1. Wrap the whole unpeeled beetroot in alfoil and roast in the oven (160 degrees C) When cooked remove from oven allow to cool slightly, then peel and roughly chop up and place in a food processor along with; the anchovies, lemon zest, capers, olives and olive oil, process till smooth. Adjust seasoning.

Service
1. Warm plates
2. In a wok, line it with alfoil and place the American oak barrel shavings in a place over high heat. When the oak starts to smoke have a deep bain marie with an apt size cake rack and lid ready. Quickly slide the whole sheet of alfoil with the smoking oak on it into the bain marie, quickly place the cake rack on top then place the rabbit loins onto the rack, cover with a lid and place in the oven for 18 minutes on 200 degrees C. With 10 minutes to go place the crepinettes in the bottom shelf of an oven to warm through.
3. Cook carrots and have boiling water ready to cook the asparagus in the last minute.
4. Place an 8cm pastry ring in the centre of the plate and form the mash potato in the ring, then remove the ring.
5. Place the crepinette on top of the mash and then the loin on top of the crepinette
6. Spoon jus over the rabbit and quenelle the beetroot tapenade on top of the loin.
7. Season the carrots and the asparagus and toss in a little Hunter Olive oil and place around the plate
8. Clean plate and serve, voila!

A Tasting Australia recipe

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