The Easter Bunny may be cute and cuddly, but he’s a real pest in Australia (which is why we recommend the Haigh’s Easter Bilby instead – see below). A century ago Australia was home to 10 billion rabbits, thriving in their adopted home. Storyteller Bruce Munday finds the rabbit saga irresistible, and has collected it into his new book, Those Wild Rabbits. The book features this excerpt from the Age in 1925, including a recipe for baked rabbit with apple sauce.
Rabbit, the Cheapest White Meat
Visitors from England often express surprise that rabbits, which are a delicacy in Europe, are often despised here. They are the cheapest of the white meats with us, and if properly prepared, yield to none, in delicacy of flavor. White meats are both more digestible and freer from those deleterious substances which in beef and mutton contribute to the rise of blood pressure and all its attendant evils. During the winter months first-quality rabbits are difficult to obtain, but the young spring ones are just coming on to the market now, and lend themselves to varieties of tasty cooking. Part of the unpopularity of rabbit here is probably due to the fact that methods of preparation are stereotyped, but the following recipes will give dishes which are both economical and appetising.
Baked Rabbit with Apple Sauce
Before cooking always soak the rabbit in salt and water for 30 minutes.
Take a moderate sized rabbit and spread over it slices of carrot, onions, lemon and bacon. Sprinkle with salt, pepper, mixed spices and a few cloves, enclose in greased paper and cook in a hot oven. Make the sauce from six apples, the juice and grated rind of an orange, sugar and a little water. Pour the sauce over the rabbit and serve hot as possible. N.B. – If preferred, the rabbit can be stuffed before baking with any ordinary forcemeat.
(Age, 20 October 1925, p. 6)
Find out more about Those Wild Rabbits here.