Recipes from the Field

If you've been following our blog for a bit, you know that every now and then we like to share some of our favourite recipes. Despite what some might reckon, we can cook. We're actually pretty bloody good at it, and we reckon heaps of you are too. Why? Because it just goes with hunting. We worked hard to get our meat, so by crikey we're going to make sure it tastes good when we get to eat it.

Yesterday, we managed to head out with a mate's beagles for a top-notch day of rabbit hunting. It was a ripper day to run the pups and we capped it off with a beaut feed of rabbit meat. There's nothing to knock about rabbit. It's tender and tasty. There aren't heaps of ways to improve rabbit...except chuck it on a stick, because, let's be honest...tucker's just better that way. So, here we present Bunny on a Stick for your enjoyment. It's simple, quick, easy and delicious.

What You Need:
4 lbs Deboned rabbit backs and legs cut into small cubes
4 Tbsp. Olive oil
5 Cloves garlic, minced
2 Tbsp. Rosemary
3 Tbsp. Parmesan/Romano cheese

½ Cup Plain Flour

2 Eggs, well beaten

½ Cup Italian seasoned breadcrumbs
Salt and Pepper

What You'll Do:

1. Combine Olive Oil, Garlic, rosemary, and cheese in a bowl to make a marinade. Place rabbit cubes in marinade and refrigerate overnight.

2. Take the rabbit cubes out of the marinade and thread 'em onto metal skewers.

3. Combine flour, salt, and pepper on a large plate.

4. Roll skewers in flour mixture just enough to get a light coating, then dip in eggs, and roll in seasoned bread crumbs.

5. Heat 2 tbsp oil in a frypan and fry skewers until lightly browned

6. Place browned skewers in large roasting pan and place in preheated oven for 40 minutes

Your skewers are now ready to enjoy. For the ultimate feed, try these with some hearty mashed spuds and a solid ale or red wine.