Friday, January 18, 2013
Wild meat and garden vegies
Rabbits have lean meat, but wild rabbits even more so. They are pretty tough generally as they do so much running, so it's no point trying to grill it or roast it as you might with a farmed rabbit, it'd be stringy as all hell. Instead, David pressure-cooked it, sauteeing it first in olive oil, a splash of wine, garlic, herbs(tarragon goes nicely with it)salt and pepper, then adding a little stock and pressure-cooking for about 25 minutes. After that, he simmered it for another then minutes or so, with prunes(home grown preserves from last year)and onions. Served with simple fresh vegs--potatoes and green beans--it was absolutely delicious!