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


Duck and Pomegranate Ragù


This is definitely a house hold and guest favourite in which I have had many requests for. Finally, I can share it with you guys and gals! This ragù is so rich and flavoursome and I thoroughly recommend making a lot more then needed so that there are plenty of leftovers for the days after. This recipe is from an Australian favourite of mine, Donna Hay. Ill let the pictures do the talking!



– 6 Duck Marylands, Skin Removed

– 1 Tbsp Grape Seed Oil

– 1 Tbsp Plain Flour

– 500g Eshalots (French Shallots), Peeled

– 3 Cloves of Garlic, Crushed

– 125ml Pomegranate Molasses

– 70g Tomato Paste

– 250ml Red Wine

– 750ml Chicken Stock

– 3 Sprigs of Thyme

– Sea Salt & Pepper


Preheat the oven to 160°C (325°F). In a large heavy based oven proof saucepan, heat the oil over a medium heat. Dust the duck with the flour and season with salt and pepper. Cook the duck in batches  and set aside. Add the eschalots to the pan and cook, making sure you stir frequently for 3 minutes or until they start to go translucent. Add the garlic and cook until fragrant and the eschalots start to go golden.

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Add the pomegranate molasses, tomato paste, wine, stock, thyme, salt and pepper and stir to combine. Return the duck to the pan and bring to the boil. Once boiling, cover with a tight fitting lid, transfer to the oven and cook for 2 hours or until the duck as become tender and falling off the bone. Remove the duck from the sauce and with 2 forks shred the meat. Discard any fat and bones.

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Return the duck to the pan and over medium heat cook for a further 5 minutes or until the sauce has thickened slightly. I served this ragù on a bed of creamy mashed potatoes and served with some crusty bread. Enjoy!


Full Credit to Donny Hay for this recipe.