That goolash looks heartwarming.
I've not had rabbit for probably 40 years. My dad used to come by all sorts of stuff, and rabbit was one. Very tasty, apart from the bits of lead I used to have to spit out. He was also fond of tripe, pigs trotter and cow heel. He came from a different era!
apart from the bits of lead I used to have to spit out.
These weren’t shot, they were ferreted. You’ll recall it’s a very lean meat and therefore prone to a dry mouthfeel. I poached both rabbits for two hours before finishing the hind quarters as stated. I’ll pull the meat from the forequarters tomorrow and set in the boiled and jellied stock for a terrine to be enjoyed with pickled cucumbers and/or piccalilli.
That looks temptingsmoky pork, chorizo and bean stew.
Pea, broad bean, lettuce, cucumber salad with soft herbs (mint, parsley & coriander) with a garlicky yoghurt and tahini dressing
20230219_183203 by uh_simon, on Flickr
My 90yr old uncle has an aversion to rabbit - ate too many poached ones back in the day (and he’s not referring to the way they were cooked)Sous Vide is where it is at for rabbit.
Turkey chilli, rice, crispy tacos, cheese, salsa, guacamole.