Sunday, 6 September 2009

The bunny died happy

My camera's battery having suddenly died just as I was taking photos of Greta being amazingly cute (i.e. throwing all the tupperwares out of the drawer onto the floor with as much noise as possible), so there are no pictures of the redcurrant jam I made yesterday. Sadly, as the 2 tablespoons that wouldn't fit in the jar were very tasty! I'm thinking that redcurrant jelly would be a good idea for Christmas, so I'll start that up soon.

Currently simmering in my lovely Staub cocotte (large casserole dish) is two half rabbits (on special offer at the supermarket, and I really must remember that rabbit is usually cheap anyway), which I brushed with mustard and then "gilded" in a frying pan. In the mean time, I cut 2 slabs of lard fumé (smoked bacon) into lardons, put them in the Staub, added 6 medium carrots, cut into 5mm thick slices, 1 big, 1 medium, and 1 small white onions, sliced similarly, and about 8-9 cloves of garlic, chopped into bits. I put the vegetables on top of the bacon, turned the heat up, and when the bacon was sizzling, I stirred in the vegetables. I cooked that for a few minutes, then turned the heat off, and poured over a bottle of white wine (Cotes de Ceressou 2005).

When my rabbit pieces were nicely gilded, I put them on top of the vegetables, added a little bit of water, black pepper, thyme and three bay leaves from Peter's father's garden (it sounds like Mr McGregor should turn up too!). The whole lot is supposed to simmer for 40 minutes to an hour, after which I shall remove the rabbit and as much of the vegetables and bacon as I can, turn up the heat, boil the sauce thicker, add cream, return the bunny to the pot, reheat, and serve up. Peter wants potatoes, and potatoes he shall have!

This semi-recipe is adapted from the following three from Dans la cuisine, Marmiton, and Gourmandines. Mostly the Marmiton recipe, as I read it to Peter and he liked the idea of a whole bottle of wine. Although none of them contain bacon- but I can't help feeling that most dishes of this sort can do with being enriched with a little bacon. Even more so as I want this one to last through until Tuesday dinner!

My next non-jam project is involving the pattypan squash (patisson) that we bought at the weekend. I love the way it looks! Almost as beautiful as romesco, which I always have a hard time eating, I just want to admire it so much. I'm currently looking at this recipe from Chocolate and Zucchini for stuffing the squash, but I'm not sure.

Post-dinner verdict: It's a nice way of doing rabbit. I think, however, that it will be better tomorrow, reheated- and next time, I will make sure I have smooth mustard, which will coat the rabbit pieces better, as all I had this time was grainy mustard! And maybe add some button mushrooms right at the end of the cooking.

No comments:

Post a Comment