Social-Feeds-Cookbook-2016
Social-Feeds-Cookbook-2016
Social-Feeds-Cookbook-2016
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HopPi ScalLOpIni<br />
By @eXchangefood<br />
Cooking difficulty: medium<br />
3 hours<br />
Serves 2<br />
“Wild rabbits can be quite a problem in rural Victoria, causing severe damage to the<br />
environment and agriculture with ever–increasing numbers. On the flip side wild<br />
rabbits are a sustainable source of free–range, organic protein that’s locally grown<br />
and best of all free. This recipe celebrates free feral foods and the versatility of the<br />
rabbit backstrap tenderloin.”<br />
Ingredients<br />
Rabbit Stock<br />
3 rabbit carcasses, wild<br />
60ml olive oil, extra virgin<br />
2 onions<br />
3 carrots<br />
3 bay leaves<br />
3 sprigs thyme<br />
1 cup white wine<br />
Polenta Carrots<br />
½ cup polenta<br />
1 cup rabbit stock<br />
3 tbs butter, unsalted<br />
½ cup parmesan cheese, grated<br />
6 sprigs parsley, flat leaf<br />
Hoppi Scallopini<br />
6 rabbit backstraps, wild<br />
3 tbs flour, seasoned with salt<br />
and pepper<br />
3 tbs olive oil, extra virgin<br />
3 tbs butter, unsalted<br />
2 tbs white wine<br />
2 tbs rabbit stock<br />
2 tbs capers<br />
2 tbs parsley<br />
1 tsp lemon juice<br />
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