Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

As it is Thursday, I thought I would throw back to a dish created for my Wild game Dinner in 2015. Rabbit - 3 ways

Wild Game Dinner is making it's return to Jacican for 2017 - June 10, a 6 course dinner using locally sourced game, native ingredients and local seasonal produces.

A recipe for Braised Rabbit from Jacican

As a young child (I would have been 5 or 6 years old), I remember my father holding a dinner party, possibly for some work colleagues, for which my mother cooked a rabbit. It is more than likely Dad had trapped the rabbit on the weekend for Mum to cook that week. I remember one of the guests asking Mum if she had any blackberry jam to have with the rabbit. As it turned out, she did. (Blackberry picking as a kid... well, that's another story for another day.) 

Let's skip 40 years into the future and now I'm making Braised Rabbit with Blackberry Jam for you.

This is not so much a recipe but the story of how I cooked braised rabbit.


Braised Rabbit


2 rabbits

carrot, celery, onion, thyme, garlic, extra chopped herbs

chicken stock, dijon mustard

duck fat


I jointed the rabbits, separating the back and front legs, fillets and racks. I wanted to use the racks as little cutlets to garnish the finished dish but when it came to it, it was going to take two days to prep the rabbit and I was afraid that the cutlets would have spoiled by the time they could be served to guests (in this case, Husband). I browned off all the rabbit bones and trimmings I didn't need and added them to chicken stock to make a rabbit stock for later use.

I marinated the back legs in dijon mustard with some finely chopped sage, savory and thyme overnight in the fridge.

Portions of rabbit  Rabbit marniate 

Next day I browned off finely diced carrot, celery and onion in a little duck fat and olive oil. Once the vegatables were brown, I removed them from the pan and browned off the rabbit legs.

Fry off the vegetables  Brown the rabbit

After removing the rabbit from the pan, I returned the vegetables, added a bundle of thyme and placed the rabbit on top of the vegetables.


Brown both sides of the rabbit  Remove the rabbit from the pan and return the vegetables. Place the rabbit on top.

To the rabbit I added a little tomato passata and covered it with the rabbit stock prepared earlier. I then brought the whole lot to the boil on the stove top, before placing it in a preheated moderate oven (180°C) for 2 hours.

Add tomato  Bring to the boil

After the two hours, I allowed the rabbit to cool in the cooking liquid. The next day, I removed the rabbit from the braising liquid.

To serve, I heated a little butter in a pan and fried off the legs for 2 minutes on each side; I then placed them in a preheated moderate oven for 8 minutes to heat through. The braising liquid was strained to remove any impurities and then reduced to a syrup to use as a sauce. To finish off the sauce, a little butter was whisked in just before serving. 

Braised rabbit legs  recipe braised rabbit from jacican

I served the rabbit with milk poached yacon, roasted garden carrots, blackberry jam and a slice of Rabbit & Blackberry Roulade.

So if this recipe appeals to you but you'd rather I did the hard yards, come to my Wild Game Dinner held one Saturday night this June.


PS: I also have other themed dinner nights pop up over the year as Jacican Cook Dinners or subscribe to the website to keep up to date on my going ons.



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