Whenever I would speak to my Uncle Stan, he would ask if the husband had gotten any rabbits lately. Sadly, Uncle Stan passed away (at the amazing age of 91!) in February. So, when the husband headed out Thumper hunting on Saturday, we knew that should he get one, it would be for Stan. In fact, the awesome hat he’s rocking in his picture was Stan’s. He would have been really proud to hear about the trip and how delicious that little bunny was.
Rabbit has the reputation for being tricky to cook, but this most recent recipe was probably the easiest, and best, we have ever had.
First, you need to brine your bunny for a day in salt water to tenderize and help remove the iron-y blood taste from the game. After that you’re ready to go. Break down the legs and remove the rib cage. The back strap is one of the best parts of any animal, so to minimize the chance of ruining it, I leave the entire back column intact. Obviously we aren’t running a fancy french restaurant out of our kitchen, so I’m not concerned with presentation. Remove tough silver skin with a sharp knife and you’re basically done.
In a large pot, brown the rabbit pieces in 2 TB or so of oil for about 3 minutes on each side, set aside.
- Add 1 whole chopped onion to the pot and saute until soft – about 5 minutes. Add 3 cloves chopped garlic and cook until fragrant – about 1 more minute.
- Add 2 cups chicken broth to the onion and garlic mixture, toss in a bay leaf and a sprig of thyme if that’s your thing. Liberally pepper the broth.
- Add rabbit to the broth mixture and quickly bring to boil. As soon as it has boiled turn the setting to low, cover, and slowly simmer for 35 – 45 minutes. Low and slow is the way to go with rabbit lest you turn it to leather.
When your rabbit is finished, remove from the pot and set aside.
- In a separate container, create a slurry with 1/4 cup flour, 1/4 cup lemon juice and 5 TB water.
- Shake to mix well, and add to the remaining broth and onion mixture. Bring to boil while stirring. Remove from heat once it has boiled.
- Spoon the gravy over your rabbit and viola! What’s up Doc?!
You may think that the lemon sounds insane (I did the same thing) but it is a surprisingly delicious touch. A high note of citrus that really elevates the rabbit to a different level.
I also serve my rabbit with carrots (these were grown in our urban garden this summer and roasted with olive oil, salt & pepper) – because I find it hilarious. And of course, delicious.
It has been a fabulous season, not only our own little urban garden, but for Alaskan gardeners in general. The weather has been amazeballs, which is producing amazeball veg at great prices from the farmers market. But of course, all good things must come to an end at some point…and last night that meant I was a panicked picker using the light from my iPhone and a headlamp to pull the green tomatoes from our hanging planters and bring the large pots inside…..there was a freeze warning. I had been tempting fate the previous 3 nights as people threw around terms like “frost” and “harvest” and “do it, really, or you’ll be sorry.” But when measuring the level of heartbreak and waste my little attitude could cause me, I decided it was do or die, and raided the garden at 10pm after orchestra rehearsal (that’s what you do, right?)
These little beauties just came from the 4 hanging plants and will slowly counter ripen on their own. We will use them as they are ready. The additional free potted toms have been moved into the Living Room Tomato Spa to ripen on the vine. Many are close and have a few starting to turn – the warmer temps should help that along. And it’s funny to look at the dog through all the foliage – she looks like some sleek little carrot eating jungle cat. Or something.
But of course there is always a little dish of partially ripe orphans on the counter throughout the summer. Things get bumped, or the wind kicks up…or those stupid magpies get a little crazy…I just love the colors. Without sounding sappy and sentimental, isn’t nature pretty? And of course, delicious too.
A friend took me to the most amazing full-yard garden this past weekend, where I not only drooled over their fabulous vegetables and chickens, but picked more raspberries than I know what to do with. I came home with 2 full gallon containers, and I lost count how many went directly into my mouth.
Today I pulled out my ‘proper English tea’ cookbook and decided to give some scones a go, all proper like.
- Sift and mix 1 1/2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda and 1/2 tsp salt in a mixing bowl
- Cut in 3-4 TB butter and slowly add 2/3 cup buttermilk and mix
- You should have a nice heavy dough at this point. Add a handful or 2 of raspberries to the mix and gently mix into dough – no, it won’t be pretty
- Roll out on a floured counter top. 1/2 thick is best, cut into triangles, and arrange on a baking sheet, close together, but not touching
- Bake at 425F for 12-15 minutes
If you have some clotted creme sitting around, you are more than welcome to throw that pinky up and dive in. I had ice cream, and more berries, and man oh man are these little guys good.