My great aunt made braised rabbit last night. Tomato and onion based liquid. First time I've had rabbit and quite well enjoyed it. Then again Sicilian great aunts are known for their cooking. 
But it's so much the quality of the ingredients, I don't know what they do down here but it all tastes so good. We're a little early for sheep's milk ricotta and olive oil harvest/pressing, but what we've had has been sensational. And then there's the bread and cheeses...
I'll stop there. It's been a gastronomic delight. One more day to eat it up.
But it's so much the quality of the ingredients, I don't know what they do down here but it all tastes so good. We're a little early for sheep's milk ricotta and olive oil harvest/pressing, but what we've had has been sensational. And then there's the bread and cheeses...
I'll stop there. It's been a gastronomic delight. One more day to eat it up.
My great aunt made braised rabbit last night. Tomato and onion based liquid. First time I've had rabbit and quite well enjoyed it. Then again Sicilian great aunts are known for their cooking.
But it's so much the quality of the ingredients, I don't know what they do down here but it all tastes so good. We're a little early for sheep's milk ricotta and olive oil harvest/pressing, but what we've had has been sensational. And then there's the bread and cheeses...
I'll stop there. It's been a gastronomic delight. One more day to eat it up.
Bravo!
There really aren't that many places here in the NYC area which make rabbit, leastways as far as I know. There is one which occasionally has it as a special menu item -- Gabriel's near Lincoln Center -- ragout of rabbit with pappardelle.
Some of the best meals I have ever had have been in Sicily, Siracusa on market day, Palermo, Taormina, Enna etc., etc. I love the island despite my mixed Celt/Slav heritage!
We heard plenty of French and British English in addition to a couple tourbusses of Americans (at least in Caltagirone and the nearby Roman ruins. So I think you're safe with your heritage.
Definitely would try rabbit again. Not sure where or how I'd find it in Portland (especially without causing a protest!) but definitely needs slow cooking to break down the connective tissue.
I made sure to give her several on this very contingency.
Bunnies????
We had duck breasts for dinner today, with orange sauce and potatohalves baked in oven.
Duck breasts are a bit complicated. but not difficult to cook, and is very very yummi. We had chicken the other day and I must say that the sand of Sahara was moistier. But duck breasts ...
We had duck breasts for dinner today, with orange sauce and potatohalves baked in oven.
Duck breasts are a bit complicated. but not difficult to cook, and is very very yummi. We had chicken the other day and I must say that the sand of Sahara was moistier. But duck breasts ...
Bunny available from D'Artagnan -- Rabbit Meat: Rabbit Fyers, Legs & Loins | Shop D'Artagnan
We also have a Korean grocery store real close to my place; I honestly would not be surprised to find it there. Plenty of other non-standard beasts and cuts available.
Edit: finished London off tonight with fish and chips. Quite good at the place recommended to me. Friday's tapas were delicious and a fun location with great wait staff, but, um, food poisoning! Fortunately the kind that left me eating normal for breakfast on Saturday. No harm in the end. Saturday with a newly made mate was Chinatown eats where we were surrounded by folks of Chinese descent. Always a good sign. Decent, solid eats with strange service behavior at a very reasonable price. Especially by London standards.
Fly back to the States tomorrow, but an altogether great trip, for a host of reasons
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Rabbit is quite common around here.
If you have too much time on hand, this is a great way to serve the saddle. Sorry it's in French but the pictures speak by themselves (btw, the recipe is good, I tried it once): Rognonnade de lapin aux cepes, artichaut et cerfeuil tubereux... - Le Sot L'y Laisse
And the pre-requisite technique to remove the bones: Desosser un rable de lapin... en images - Le Sot L'y Laisse
If you have too much time on hand, this is a great way to serve the saddle. Sorry it's in French but the pictures speak by themselves (btw, the recipe is good, I tried it once): Rognonnade de lapin aux cepes, artichaut et cerfeuil tubereux... - Le Sot L'y Laisse
And the pre-requisite technique to remove the bones: Desosser un rable de lapin... en images - Le Sot L'y Laisse
I WOULD like to try rabbitt, mainly because I'm a prepper/survivalist and want to see what I'm getting into.
But they're JUST SO DARN FLUFFY that I would befriend all of them and give them a good home instead.
I CAN'T BELIEVE YOU GUYS ARE EATING FLOOFS!!!
I guess thats why you guys drink so much? To wash away the guilt....
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I CAN'T BELIEVE YOU GUYS ARE EATING FLOOFS!!!
Flopsy, Mopsy and Cottontail, AND Peter are eating Farmer MacGregor's beans. It's only poetic justice that the beans should be fully processed.
Rabbit flatulence is also a major source of methane (CH4) a known greenhouse gas which will cause all coastal inhabitants to flee.
Oh my little girl Bun Bun can work up a temper. Mighty fine temper. But a few pats around her head and ears really calms her down.
The trick to get them calm is to pat them a little bit then back off, wait for their emotions to calm down, then go back in for another pat. Then repeat that every time that you make contact with him/her and they won't ever be grumpy.
She likes to kick your fingers away from her at night time but during the day she is a lot calmer, she is on guard at night. And in the morning (AM) she is happy as hell jumping around etc. If you get up in the morning and go to approach her she does circles.
In the late afternoon she is most grumpy, most tired.
I've had her get into my flour, rice, etc. Now all of that is off the floor.
First time I brang her home and let her out of the cage to roam the whole house she was hopping back and forth all over the house and hiding underneath beds then jumping out to scare people as they walked past, she likes to attack peoples legs then back off. She also used to do jumps up in the air and flex her whole body as she was in the air. Like she was flying for the first time.
They call them "Binkies" YouTube
Their poop is really easy to clean up too provided it isn't diarrhea. It dries and doesn't smell. Their pee on the other hand...
But now she has full roam of the entire house and she poops only in her cage where the trap can get it, she is just as trained as a dog. (Cats cannot be trained..)
Whenever I take her out of the cage she sits on my chest as I lie in bed and faces away from me because she is looking around the room seeing if there are any threats, unfortunatley this also means that I get to see her butt not her face. I suspect this is because she has spent most if not all of her young life in a cage and not handled much at all.
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With a bit of cool fall weather in the air today I made an old friend I haven't visited in a while: Mughal style lamb biryani. It took all afternoon. First I had to make a stock with some meaty lamb bones plus spices and the usual suspects. While that simmered I made some curry powder then a lamb curry with lots of onions and some fresh tomatoes. While that] simmered I strained and degreased the stock, then made a pilau by frying onions, garlic, ginger, and saffron in ghee, adding rice, then the stock plus bits of meat salvaged from the stock bones, plus some cardamom, garam masala and rosewater. When both the curry and the rice were done i coated the inside of a large casserole dish with melted ghee, then layered rice, curry, rice, curry, rice, covered, and baked in a slow oven for half an hour. The result is fragrant and delicious, and will be several lunches this week.
Honestly it's too many steps for pictures, though simpler than that rabbit deboning process!
Honestly it's too many steps for pictures, though simpler than that rabbit deboning process!
I can give you my address so you can ship it to me .... NOW!!!!!!!!!!
Wild animals can be hard to cook. Got a filet of moose a few years ago and I think we managed to get right, but it's tough to get rid of the "taste of wilderness" when cooking deer or other meat.
Swedish cookbooks often recommend juniper to spice up a "wild stew" and I've seen the use of a twig of spruce or juniper to "smooth out" the wild taste.
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Also good to learn to enjoy it. Such as lièvre (hare) vs rabbit very different tastes. I find the spicy acidic marinades toughen as well as change the flavor and prefer long aging (too much for most people).
