FEATURE LOGO _ White Transparent _ RGB-01.png
  • white-facebook-icon-transparent-background-64 a
  • Home

  • All Stories

  • Read E-Mag

  • Advertise

  • Contact Us

  • More

    Use tab to navigate through the menu items.
    • All Posts
    • Community
    • Feature Articles
    • Local Developments
    • Sports
    • Finance
    • The Arts
    • Health & Beauty
    • House and Garden
    • Seniors
    • Opinion
    • Environment
    • Education
    • Pets
    • Business
    • News
    Search
    Gourmet: Braised Rabbit with Wakame and Cashews
    Shirley Harrying, Hand Sourced
    • Jul 8, 2017
    • 2 min

    Gourmet: Braised Rabbit with Wakame and Cashews

    When I was a kid, we would go rabbit hunting every few weeks or so. Dad’d bundle us in the back of the old ute, and, since it was inevitably a freezing winter night, our mittened hands would hang on like crazy as we bounced about; our bodies bundled in a plethora of rugs, blankets, beanies and boots. Rabbits were clean and plentiful back then, and for the few weeks following the ‘big night out’, we’d have rabbit stew, rabbit pie, rabbit braise… well, rabbit everything. One
    60

    © 2021 by Feature Magazine

    ABN 47 438 219 632

    Feature Magazine

    PO Box 105, Narangba Qld 4504

    O: 07 3886 9040  M: 0416 430 792 (Editor)

    Return to Home