Last Monday I cooked a rabbit. This is a first. But it was not the cooking that I felt proud of, but the ‘jointing’. You would think a whole rabbit would mean jointed, as all the joins are together? This is not the case. To joint a rabbit simply means cracking the bones at the joints into smaller pieces. I cooked the rabbit pieces in a red wine sauce, with my mushroom al la Julia Childs.
To accompany the rabbit ragout…
Bread dumplings – a hommage to my grandma. Using stale sour dough bread, warm milk, carmalised onions and egg. These doughy bread balls soaked up all the red wine sauce and were the perfect accompaniment to the rabbit.