It is kind of sad to drive all the way alone, but since my Dad died in January there are no more family trips to France like in the last 10 years. It is something I have to get used to. Lugging around a huge ice box packed to the top is no fun. But it was a very good trip and the car´s trunk was full and now I am happy.
I wanted to cook something unusual today and I found a rabbit, brother or sister to Cottontail ;-)
Rabbit legs were more expensive than the whole rabbit, so I took the whole and prepared it. Since you have more value using a complete bird - ah rabbit, it makes sense.
I cut up the rabbit and used the rest to make a wonderful stock, which I can use tomorrow.
recipe:
1 rabbit complete with heart, kidneys and liver
50 g smoked bacon
300 ml red wine
200 ml chicken stock
2 parsley roots
2 spring onions
3 tbsp flour
South African rub or any kind of spicy rub
1 tbsp oil
1 tbsp butter
salt and pepper
300 g green beans
1 Baguette
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| It needs 45 minutes |
cut off the fore and hind legs and extract the rabbit fillet. Cut out the liver and the kidneys. If you love to eat the heart, extract it too.
whole rabbit
pieces for braising
Use the rub to season the meat and dip it into flour. Chop the bacon and the veggies.
In a pan with a lid start the bacon in some oil, add the rabbit pieces and start to brown them. Get the veggies in and add the red wine and the broth. Bring to a boil and reduce the heat and simmer for 45 minutes. Top and tail of the beans and in rapid boiling salted water cook them until al dente.
In a small pan in some butter fry off the liver short before the rabbit is done. Out and season the liver with salt and pepper and use the butter to season the beans in.
Serve with enough Baguette so that everyone can dip the red wine sauce with it.
recipe for the stock:
all left over rabbit pieces
2 carrots
1 parsley root
3 cloves of garlic
1 shallot
1 bunch of fresh herbs
1 tsp black pepper
2 bay leaves
1 liter water
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| let it simmer for 1 hour |
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