Absolutely love your work and recipes. One of the many, friends of Margy. This opening paragraph made me chuckle - alone. I needed that. But, everything is great. So glad I can read you.
I did try jugged hare a few times but as you say the blood, the blood, made it all too heavy. Like ris de veau one left to restaurants who know what they’re doing - unlike me
This is easier rabbit recipe I know
Take farmed rabbit, joint and put in heavy casserole, do layers of rabbit, onion rings, thick bacon, white pepper. Put in very slow low heat oven. 3 hours later, you have a light stew with flesh forked off bone, good hint of salt, onion and pepper fused into thick juice. Brill with mashed potatoes, green beans.
When I worked in Geneva I had a weekend place in Alps. I once organised a dinner high in the mountains to a wonderful 6 table restaurant basically a room in a farmhouse where for FF50-80 la mère de la maison produced 6-8 course meals all fait maison. The highlight for me was her lapin à la moutarde. But my then father-in-law was Vietnamese and almost vomited when it appeared as in Saigon rabbit had same status as rats!
My Irish-Scottish mother would never eat rabbit cos of myxamatosis (sic) and certainly if you see a rabbit dead of it the sight is horrid.
Absolutely love your work and recipes. One of the many, friends of Margy. This opening paragraph made me chuckle - alone. I needed that. But, everything is great. So glad I can read you.
I’ll take a pass, but I learned a new word. Xx
I did try jugged hare a few times but as you say the blood, the blood, made it all too heavy. Like ris de veau one left to restaurants who know what they’re doing - unlike me
This is easier rabbit recipe I know
Take farmed rabbit, joint and put in heavy casserole, do layers of rabbit, onion rings, thick bacon, white pepper. Put in very slow low heat oven. 3 hours later, you have a light stew with flesh forked off bone, good hint of salt, onion and pepper fused into thick juice. Brill with mashed potatoes, green beans.
When I worked in Geneva I had a weekend place in Alps. I once organised a dinner high in the mountains to a wonderful 6 table restaurant basically a room in a farmhouse where for FF50-80 la mère de la maison produced 6-8 course meals all fait maison. The highlight for me was her lapin à la moutarde. But my then father-in-law was Vietnamese and almost vomited when it appeared as in Saigon rabbit had same status as rats!
My Irish-Scottish mother would never eat rabbit cos of myxamatosis (sic) and certainly if you see a rabbit dead of it the sight is horrid.