The Baguette Winner is still out of town. She is a
vegetarian. As she is out of town, I made the executive decision to cook
rabbit, or lapin. The nearby Casino supermarket sold me five quarter
rabbits for €4, which was the smallest pre-packaged amount I could find.
[Pre-packaged is important, as it means that I do not have to attempt to communicate my request to an
actual human].
It didn’t occur to me to Google a recipe for this, so I was
forced to rely on attempting to recreate the only rabbit-based meal I’ve ever
sampled: rabbit stew. We have a tiny kitchen, relatively understocked in terms
of sauces, spices, etc, so my chosen technique involved filling a pot with
everything that seemed loosely stew-applicable. This meant an onion, tons of
garlic, a couple of carrots and some stock , then some lentils and lemon juice and a splash of beer later in the piece.
At the end, I wacked in some spinach and a little toasted bread, and voila
(getting better at French!).
The end result was not bad. Too salty – probably didn’t need sea salt on top of a stock cube – and there were a lot of bones. But overall a pleasant experience. Quite a lot like skinless chicken wings (the skin was removed). A smarter chef would’ve taken to the leg/thigh cutlets with a knife first, to break them down a bit. But mistakes are all part of the fun!
The novelty was certainly worth it. Duck is next on the
menu, as it is abundant at most supermarkets (although not especially cheap). I’m
sure you can’t wait!
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