Rabbit and Mushroom Ragù Pearl Barley Risotto


I love rabbit! So when I received Cape Mentelle’s monthly newsletter I just had to give this one a try. I used the base of the recipe however adapted it into a full ragoût (Link for original recipe at bottom of the post). I was making this ragoût whilst I was making Shannon Bennett’s Master Chef Australia challenge and this made it a lot easier for me to cook as I had to make this between all the elements of the other dish. It was very tasty and if you have never had rabbit before I highly recommend it.



– 1 Whole Rabbit

– 250g Pearl Barley

– 1 Clove Garlic, Peeled and Crushed

– 4 Shallots, diced

– 200g Assorted Fresh Mushrooms, sliced

– 100ml Dry White Wine

– 750ml Chicken Stock

– 250ml Red Wine

– 2 Sprigs of Rosemary, Chopped and Keep the tips for Garnishing


1: In a large saucepan, brown the rabbit pieces and set aside. 2: In the same saucepan, cook the garlic and shallots until fragrant. 3: Add the mushrooms and sauté until the start to soften. 4: Next return the rabbit to the saucepan.


5: Add the white wine and whilst bubbling scrape the bottom of the pan to lift all the flavors. 6: Add the red wine and stock and bring to the boil. 7: Reduce to a simmer and cook for 1 hour and 15 minutes or until the meat is falling from the bone.


8: At the halfway mark add your pearl barley. 9: Once the meat is starting to fall off remove the pieces carefully with tongs, remove all the bones, return the meat to the saucepan and add the chopped rosemary. 10: If the pearl barley needs a little more time taste it at every 10 minute intervals until cooked to your liking. 11: Once the barley is cooked, spoon into a bowl, garnish with the rosemary tip and serve with a nice slice of toasted crusty bread. Enjoy!


Link to original recipe


Chicken Cacciatore


One of my most favourite cookbooks is “Polpo – A Venetian Cookbook (of Sorts)”. There are some amazing recipes in it and not too hard to make either. This recipe, chicken cacciatore is very easy and is actually my adaptation as the original is is for rabbit (which I have made and is just as good). I can make this recipe without the book and with all the herbs I have in the garden it really makes this dish one of my favourites.



– 500g Chicken

– 3 Carrots, Finely Chopped

– 3 Celery Sticks, Finely Chopped

– 1 Large Onion, Finley Chopped

– 2 Garlic Cloves, Finely Chopped

– 2 Rosemary Sprigs, Leaves Roughly Chopped

– 4 Thyme Sprigs, Leaves Only

– Flakey Sea Salt and Black Pepper to Taste

– A Glass of White Wine

– 2 x 400g Tins of Tomatoes

– 1 Handful of Black Olives, Stoned

– 1 Handful of Flat Leaf Parsley Leaves, Chopped

– I added lemon thyme and sage also



Put the chicken into a plastic bag with enough seasoned flour to coat. Give it a good shake, place into a large pot with 150ml of olive oil and cook until they are nice and browned on all sides. Cook in batches, remove and place to one side. Next add the carrot, celery, onion, garlic, thyme and rosemary to the pot. Season with salt and pepper, turn down the heat and soften for 5 minutes or so.


When the vegetables start to stick, add the glass of wine and while it sizzle and bubbles away scrape up all the flavour bits that are on the bottom of the pot. Add the tomatoes, a cup of water and the black olives then bring to the boil. Add the meat and bring back to the boil. Cover and simmer for 1 1/2hrs.

IMG_7443 IMG_7444 IMG_7445

Taste the sauce and season if necessary. Serve in a large bowel and top with parsley. This dish can be served with Molecular Mash or just with a nice crusty bread. Enjoy.