karohemd: (Chef)
[personal profile] karohemd
While browsing the meat shelves at the supermarket for ideas I randomly found some diced rabbit (from Gressingham, the farm with the lovely ducks) on offer so I bought two packs.
One pack I turned into a simple stew with leeks, carrots, cabbage and potatoes (dusted the meat in seasoned flour, browned it off, sweated off the leeks, filled up with chicken stock, let simmer for an hour and a half, added the potatoes and carrots, cooked for another 20 minutes and then the cabbage to cook for the last 10 minutes. The result was a lovely, thick stew with tender meat. Simple phone photo of a rustic dish in a rustic plate (click for big):

From the other pack I made an Italian style ragu (meat browned off in olive oil, tomato paste, can of chopped tomatoes, Italian herbs, smoked paprika, salt and pepper, simmered for two hours until the meat fell apart), served with penne and freshly grated parmesan. No photo, you can imagine what a plate of pasta looks like. ;)

After quite a few barren weeks I seem to have my cooking mojo back and produce things that are worth blogging about. More towards the end of the week, hopefully.

Date: 13/2/12 02:02 pm (UTC)
From: [identity profile] sea-of-flame.livejournal.com
We often do 'lapin au vin' when we get hold of rabbit (ie coq au vin but with rabbit instead of chicken, although it benefits from a bit more fatty bacon than you'd use with chicken) - it's also rather good baked with a tandoori marinade, if you get joints/whole carcass.

Date: 13/2/12 02:17 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Ooh, a rabbit curry might be an idea. Thanks!

Date: 13/2/12 02:32 pm (UTC)
From: [identity profile] sea-of-flame.livejournal.com
There are certainly recipes out there which were originally for various Indian gamebirds, often fairly simple barbecue-style in terms of cooking, because whatever got caught on shooting trips in the Raj era used to get cooked while 'roughing' it (aka, bringing servants along to do all the hard work, but still with limited facilities ;)

Think we've done roast curried pheasant, or maybe it was partridge...

Date: 13/2/12 05:09 pm (UTC)
From: [identity profile] karohemd.livejournal.com
I'm hungry now...

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