Rabbit is one of my favorite proteins to cook with. I have a couple stellar rabbit recipes on my regular blog (not Substack) if you're looking for even more ways to enjoy it! I usually trade homemade pies for rabbits with a hunter friend. :)
Prunes! Something constantly staring me in the face and not thinking to use. Sadly, not Agen ones. I bought a whole skinned rabbit here in Italy, not so long ago, cooking it with juniper berries and rosemary (bayleaves seem to be famine or feast), a ragù with pappardelle. The butchers here are shocked when they are denied the opportunity to use their cleavers, but then again, they are also surprised by a man shopping and cooking. A lovely post, thank you. I will save your recipe for next time.
Fabulous post, Kate! Carry on the good work! Did you - or your neighbours - keep hutch-rabbits for the pot? Very much part of rural life in the Languedoc until - well - maybe the 1990's. Seems to be the new rule in the UK that if it's already dead and neatly cut up into pieces wrapped in plastic, that's okay. No heads and feet on chickens, or fish with heads and eyes. Result: you can't tell what you're buying and you don't have to take responsibility for what's on your plate. Small rant - just by way of appreciation.
What you say about markets is so true, Kate, and not just in France but throughout the Mediterranean world. Sadly, many of these culinary treasures are disappearing with the impact of modern times and supermarchés. It may be that the food is still high quality but the life, the vitality, has been sucked right out of the experience. I'm glad to hear (I hope) that it persists in France.
Only yesterday I wanted to buy rabbit as there was a large display at Intermarché (I’ve never seen rabbit in our village market). However, those bunnies had their heads and eyes still intact. I passed them by and will purchase pieces or decapitated ones. Thank you for the recipe. I can’t wait to try it!
Rabbit is one of my favorite proteins to cook with. I have a couple stellar rabbit recipes on my regular blog (not Substack) if you're looking for even more ways to enjoy it! I usually trade homemade pies for rabbits with a hunter friend. :)
Prunes! Something constantly staring me in the face and not thinking to use. Sadly, not Agen ones. I bought a whole skinned rabbit here in Italy, not so long ago, cooking it with juniper berries and rosemary (bayleaves seem to be famine or feast), a ragù with pappardelle. The butchers here are shocked when they are denied the opportunity to use their cleavers, but then again, they are also surprised by a man shopping and cooking. A lovely post, thank you. I will save your recipe for next time.
Lovely! French markets are my happy place.
Love the headline!
Fabulous post, Kate! Carry on the good work! Did you - or your neighbours - keep hutch-rabbits for the pot? Very much part of rural life in the Languedoc until - well - maybe the 1990's. Seems to be the new rule in the UK that if it's already dead and neatly cut up into pieces wrapped in plastic, that's okay. No heads and feet on chickens, or fish with heads and eyes. Result: you can't tell what you're buying and you don't have to take responsibility for what's on your plate. Small rant - just by way of appreciation.
What you say about markets is so true, Kate, and not just in France but throughout the Mediterranean world. Sadly, many of these culinary treasures are disappearing with the impact of modern times and supermarchés. It may be that the food is still high quality but the life, the vitality, has been sucked right out of the experience. I'm glad to hear (I hope) that it persists in France.
Only yesterday I wanted to buy rabbit as there was a large display at Intermarché (I’ve never seen rabbit in our village market). However, those bunnies had their heads and eyes still intact. I passed them by and will purchase pieces or decapitated ones. Thank you for the recipe. I can’t wait to try it!