Rabbit and bacon spring rolls

Rabbit has long been a familiar feature on Australian tables, and for hunters it remains a rewarding source of wild meat. After returning from a successful trip with several rabbits in good condition, this Asian-inspired recipe was created as a tasty twist on a classic starter. Combining rabbit mince with bacon, these spring rolls make the most of harvested game in a simple, flavoursome and satisfying way.

Serves: 4 people
Duration: 4-4.5 hours, including marinating

Chef’s note: For best results, break the rabbit down into pieces and marinate in salted water with black rice vinegar for about three hours. Once drained, dry the meat well, remove it from the bones and pass it through a mincer to create an even-textured mince ready for the spring roll filling.

Ingredients

• 1 whole full-grown rabbit
• 3 rashers of smoky bacon
• Half a red capsicum
• 3 heaped cups diced cabbage
• 1 large carrot
• 2 shallots
• 2 cloves garlic
• 1 thumb-sized piece fresh ginger
• 1 egg
• Spring roll pastry
• Light soy sauce
• Oyster sauce
• Fish sauce
• Pine sugar
• Sesame oil
• Sweet chilli sauce.

Method

1. Slice the bacon into matchstick-sized pieces and combine with the rabbit mince in an appropriately sized bowl. Add one tablespoon of light soy sauce, one teaspoon of sesame oil and a light sprinkle of sugar. Set aside while the other ingredients are prepared.
2. Finely chop the garlic cloves, ginger and the white ends of the shallots.
3. Cut or julienne the carrot into thin strips, then cut the cabbage and red capsicum into 4-5mm-wide strips.
4. To prepare the sauce, combine two tablespoons each of oyster sauce and fish sauce with one level tablespoon of palm sugar and mix well.
5. Bring a wok or non-stick pan to a high smoking heat and add two tablespoons of peanut or canola oil. Swirl the oil to cover the surface of the wok or pan, then add the rabbit and bacon mixture.
6. Reduce the heat slightly and stir-fry until nicely browned and there are no clumps in the mince. Once cooked, remove the mince to a plate but retain the meat juices in the wok.
7. Add the garlic, ginger and shallots, then stir-fry for about 45 seconds over medium heat.
8. Increase the heat, add the vegetables and stir-fry quickly for a minute or so.
9. Return the meat to the wok along with the prepared sauce. Mix and combine well.
10. Turn off the heat, add the green parts of the shallots and combine.

11. Place the mix into a strainer to remove excess moisture. Too much moisture can cause the spring roll pastry to split when frying and allow cooking oil into the mix.
12. Allow the mix to cool and drain completely before assembling the spring rolls.
13. With the spring roll pastry defrosted, place a sheet on the bench with the corners perpendicular. Place a heaped tablespoon of the mix about a third of the way up the pastry.

14. Form the mix into a cylinder shape, then bring the bottom corner of the pastry over the mix and tuck it under so the pastry fits firmly around the filling.
15. Roll the mix up to about halfway, keeping the pastry tight as it is rolled. Tuck the ends in and over the first wrap to form an envelope shape.
16. Brush the exposed pastry with beaten egg to seal the completed spring roll.
17. Return to the wok and bring about 300ml of cooking oil to around 180C. The oil temperature will drop as the spring rolls are added, so adjust the heat to maintain a temperature between 160C and 170C.
18. Deep-fry the spring rolls for about five minutes, monitoring the oil temperature where possible. If the oil is too cool, the spring rolls may become oily; too hot and the pastry may burn before the filling heats through.

19. If the spring rolls cook faster on the underside, reduce the oil level so they just touch the bottom of the wok enough to stop them rolling back over once turned. This will help them brown evenly.
20. Once golden brown and crunchy, remove from the oil and serve with your choice of garnish and dipping sauce. Light soy sauce, sweet chilli sauce and pickled ginger all work well.