Rabbit casserole and other things
Oh dear. So, having taken some considerable time out I have fallen at the blogger's very first hurdle. And I have so much to say! Life is to blame, but so is a lack of self-discipline and the realisation that a self-imposed deadline has no penalty attached. I must, and will, do better. I r eturned from Fran ce at the weekend with a rather large rabbit in my cooler box, and the casserole is now simmering away downstairs. The smells wafting up are tantalising indeed and I'm going to serve it with mashed Maris Piper potatoes and something green from the veggie drawer. Farmed rabbit, widely available, is economical, tasty and healthy, and a great alternative to chicken. Wild rabbit has a more gamey flavour, and is more of an acquired taste. I bought this one in the supermarket in Calais and it's huge - def initely enough for two meals and I'm goin g to use the other half for a terrine with wild mushrooms and fresh herbs. Slow-cooked rabbit with bacon and flageolet Fe