Wild rabbit pizza with potato and rosemary

Wild rabbit pizza with potato and rosemary

Wild rabbit pizza with potato and rosemary

I was very excited to see a new stallholder at the Capital Region Farmers Market on Saturday. Mark Dureau comes from Hillston, near Griffith, NSW. He sells fresh wild game rabbits. That’s all – rabbits. Their mere presence at the market gave me joy, but you should see the beautiful plump rabbits they sell! Oh my! They don’t grow them like that on a farm! I’ve been looking forward to doing something lovely with mine, but it occurred to me I could use some of it on my Monday night pizza. I have to tell you, it’s the best Monday night pizza I’ve had in a very long time.

I used the meat from the flaps of the rabbit. I’d intended to use the backstrap, but didn’t go past the flaps (the very thin strips of meat that hang from the ribcage on either side, back to the thigh.) I think you’d end up with a tenderer finished product if you used the backstrap (that runs down each side of the spine), but the flaps are so thin, they seemed perfect for a pizza. Next time you buy a rabbit reserve either of these cuts to make this pizza because it’s simply divine. You’ll still have the rest of the carcass to use as you intended. Trust me, you won’t miss what was taken for pizza.

Although this seems a less conventional pizza topping, I like to think it made for an authentic peasant pizza packed with flavour.

Makes one pizza

50 grams rabbit meat
2 teaspoons lemon infused olive oil
½ cup verjuice or white wine
1 potato, washed
½ teaspoon fresh rosemary leaves
¼ teaspoon salt
1 fresh pizza base
1 tablespoon tomato passata
1/8 teaspoon dried oregano
50 grams mozzarella cheese, thinly sliced

Finely slice the rabbit meat and marinade in the lemon oil for as long as you can, overnight if possible.

Preheat your oven and pizza stone to the highest possible temperature (higher than 250oC).

Using the long thin blade on your vegetable grater, finely slice the potato into thin discs. Marinade the potato in the verjuice for about 30 minutes. Drain the potato and pat dry with paper towel.

Grind the rosemary leaves with the salt in a mortar and pestle to break up the leaves then evenly scatter over the potato slices.

Mix the rosemary potatoes with the rabbit so the potatoes are coated in olive oil.

Shape the pizza base onto a hot pizza stone or tray. Spread the tomato passata over the base and sprinkle with the oregano. Arrange the mozzarella slices over the base.

Arrange the potato slices in concentric circles on the base, overlapping each slice slightly. Tuck piece of rabbit meat under the potato slices to lift them up a little at the place they overlap. Scatter any remaining rabbit over the pizza.

Bake in the hot oven for 10-15 minutes till the base is golden and crisp, the rabbit is cooked and the potatoes are coloured around the edges.

Buono Apetito!

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