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July 24, 2007
Rabbit recipes
Rabbit is in season at the moment, at least according to one of the emails I got from Eat The Seasons a few weeks ago. I should tell the Husband although, with lush, fresh grass everywhere at the moment, I'm not sure our rabbits would venture into one of the cages for a carrot (even if it was a recently pulled one!) At least they've stopped trying to dig their way inside the fenced-off veggie garden recently and our purple sprouting broccoli, kale, sweetcorn, beans and silverbeet are all thriving.
Check out the article on rabbit here - like all Eat the Seasons entries there's information on the history of the rabbit and tips on buying, storing and preparing your bunny. No tips on cage-enticing though. There are also a few recipes (One-Pot Rabbit, Pot-Roasted Rabbit with Baby Leeks, Stuffed Rabbit with Harissa) that I might have to try the next time we get our hands on one and, for the vegetarians, they even include a recipe for a Welsh Rabbit!
Posted by Caroline at July 24, 2007 7:36 PM
Comments
I have to say I'm a big rabbit fan, such a big part of Italian cuisine. Most people in Ireland recoil in horror at the thought of it but nothing beats it done in a simple white wine sauce! Mmmm I feel a rabbit post coming on:)
Posted by: Lorraine@italianfoodies at July 26, 2007 9:18 PM
That sounds really good, Lorraine. I'm always on the watch out for more rabbit recipes, especially as I know we'll have lots of the feckers in early summer again next year. I'll keep an eye out for it!
Posted by: Caroline at July 27, 2007 11:05 AM
Hiyee, how is it going? Rabbits? Haven't tried my hands on rabbit yet but that one-pot thing sounds good and wholesome ;)
Posted by: kel @ Green Olive Tree at July 27, 2007 1:32 PM
Hi Caroline,
I agree with Lorraine. It's a favourite of mine but never met anyone else who thought so until I flatted with a Maltese student at varsity. She dispised it while growing up in Malta but now misses it. I love it braised, just as Lorraine describes with white wine, leeks, mushrooms and herbs with the juices over pasta. Mmm.
Posted by: Mary at September 18, 2007 4:28 PM
