Social-Feeds-Cookbook-2016

HopPi ScalLOpIni
Continued
Form carrot shapes by placing polenta into greased
cone shaped cream horn moulds then place in
fridge to set.
When ready to serve scallopini, gently remove
from mould and fry in butter for 2 minutes until
lightly browned.
Insert sprig of parsley into the top of each polenta
carrot to form carrot tops.
Hoppi Scallopini
Using a sharp knife, butterfly the backstraps.
Gently tenderise and flatten each backstrap with
a kitchen mallet.
Roll backstraps in seasoned flour, shaking off excess.
Heat oil and half the butter in sauté pan.
Fry backstraps for 2 minutes on each side, then
remove from pan. Keep warm.
Deglaze pan with white wine.
Add stock and reduce liquid by half to make the jus.
Add remaining butter, capers and parsley and fry
for 2 minutes. Season to taste.
Place backstraps on serving plate and squeeze over
lemon juice. Pour over the rabbit jus and serve with
polenta carrots.
Method
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Rabbit Stock
Remove legs and backstraps from rabbits
and reserve. Chop the rabbit carcasses into
several pieces.
Coat the bottom of a large pot with olive oil, and
place the carcass pieces in the pot on medium
high heat. Cook until browned on all sides.
Add herbs and vegetables and fry for
5 minutes.
Add white wine and cook for a further
5 minutes.
Pour in just enough water to cover the rabbit
pieces then bring to a boil. Reduce heat and
simmer uncovered for several hours until
liquid is reduced to about a third.
Place a large sieve over a bowl and pour the
stock through to strain out all solids.
Polenta Carrots
Bring to the boil the rabbit stock with 1 cup
of water.
Add polenta and stir constantly for 20 minutes.
Mix in butter and grated parmesan.
Maker’s note
“This dish was originally created as an entry to
a wild rabbit cooking competition known as the
“Rabbit Ramble” in Tooborac, Victoria. It was the
first time I’d entered this cooking competition and
was very lucky to win first prize with this dish.”
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