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Rotisserie Rabbit Ragù
Drunken Mexican Venison Skewers
Drunken Mexican Venison Skewers
This is my take on a Veneto styled pasta dish from North Eastern Italy.
The wild rabbit is cooked on a rotisserie on a barbecue. The rabbit is firstly brined for 24 hours before a homemade dry rub added and finally wrapped in bacon before going on the barbecue. During the cook the rabbit is basted every 15 minutes. The pulled rabbit meat is then used in the ragù and served with fresh tagliatelle.
You do not need a rotisserie to make this dish, instead use the same cooking method but placing the rabbit on a grill and turn once half way through the cook.
Total barbecue time - 60 mins
Difficulty - 🔥🔥
Serves - 2
Drunken Mexican Venison Skewers
Drunken Mexican Venison Skewers
Drunken Mexican Venison Skewers
The marinade for these venison skewers add flavour and a touch of Mexico while also ensuring the meat doesn’t dry out while cooking. Just make some guacamole add sour cream and wrap in tortillas this recipe is perfect for laidback summer evenings.
Total barbecue time - 15 mins
Difficulty - 🔥
Serves - 2
Rotisserie Rabbit Ragù
What you will need:
1 whole rabbit
250g smoked back bacon rashers
Wet Brine
6 cups of water
½ cup red wine vinegar
6 tbs salt
2 tbs brown sugar
4 garlic cloves
1 tbs rosemary (dried)
1 tbs sage (dried)
1 tbs thyme (dried)
Dry Rub
1 bay leaf
1 tbs rosemary (dried)
1 tbs sage (dried)
1 tbs thyme (dired)
1 tsp chilli flakes
1 tsp pepper
Baste
½ cup olive oil
1 bay leaf
3 sage leaves
1 sprig rosemary (fresh)
1 sprig thyme (fresh)
1 orange peel
Ragu
Pulled rabbit
45 g of unsalted butter
30 ml extra virgin olive oil
100 g pancetta, chopped
1 onion, finely diced
1 carrot, peeled and finely diced
1 celery stick, finely diced
3 sage leaves
1 sprig rosemary
180 ml dry white wine
480 ml vegetable stock
250 ml passata
15 g tomato puree
salt and pepper to taste
1. Wet Brine - In a baking dish large enough to hold the rabbit, mix together the wet brine ingredients. Place the rabbit in the dish and cover with cling film and place in the refrigerator overnight.
2. Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels.
3. Dry Rub - In a pestle & mortar place all dry rub ingredients and pound to a fine powder. Spread the rub over all surfaces of the rabbit and then wrap it fully with the bacon rashes to keep it moist and delicious. Cover with plastic wrap and refrigerate for 60 mins.
4. Remove rabbit from refrigerator 60 mins before placing on the barbecue to allow meat to come to room temperature.
5. Baste – Place all ingredients in a bowl and mix well. Baste the rabbit every 15 minutes during cook.
6. Prepare the barbecue for indirect method and then place rabbit on rotisserie and cook until internal temperature of the rabbit is 71°C.
7. Once cooked, remove rabbit from barbecue, cover and let sit on a board for 30 minutes. Discard the bacon and pull the meat from the bone and set aside.
Ragù
8. Heat the butter and oil in a large heavy-based pan set over a medium heat. Once hot, add the pancetta and pan-fry until browned and crisp, about 2 minutes.
9. Then add the onion, carrot, celery, sage and rosemary and cook until very tender, 4–5 minutes, stirring often. Increase the heat to medium-high and then pour in the wine, stock, tomato sauce and purée. Once the sauce is simmering, reduce the heat to low and cover.
10. Cook the ragù for about 40 minutes, stirring occasionally and adding more stock if the liquid reduces too quickly. By the end you should have a red-blushed, thick sauce at this point add the pulled rabbit meat and stir. Remove from the heat and set aside.
11. Bring a large pan of salted water to a rolling boil. Lower in the fresh tagliatelle and cook for 3-4 minutes.
12. Meanwhile, set the rabbit ragù back over a medium heat. When the pasta is ready, drain it and top with the ragù. Toss until any water has been absorbed and the pasta is well-coated with the sauce. Serve with a generous shavings of Parmesan.
BBQ - Light the barbecue using the three-zone configuration (bank the charcoal up on each side leaving the middle clear) and get the temperature to a consistent 180°C.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
drunken mexican venison skewers
What you will need
500 kg venison steak
6 wooden skewers (soaked)
1 yellow pepper
1 red pepper
1 Spanish onion
Drunken Mexican Marinade
¼ cup fresh lime juice
lime zest
¼ cup tequila
2 shallots, finely chopped
2 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
½ cup olive oil
1 whole dried ancho chilli (soaked in hot water for half an hour beforehand)
1. Cut the venison steak into thumb-sized cubes and the peppers and onion into squares.
2. To make marinade, whisk together the lime juice, tequila, shallots, garlic, oregano, salt and pepper and lime zest to taste. Slowly add oils, whisking until completely blended.
3. Add the venison to the marinade and leave for 30 minutes to 4 hours in the refrigerator.
4. Thread the venison and vegetables onto wooden skewers. (Make sure to soak skewers in water for at least 30 minutes prior to adding the venison and vegetables to prevent them from burning during cooking).
5. Grill skewers for 6 to 7 minutes on each side and serve hot.
BBQ - The skewers will need to be cooked over a medium direct heat. Try to keep the lid closed as much as possible during the grill.
Cook’s Note – Serve with homemade guacamole, tortillas and sour cream.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.