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BIBLIOGRIND

Adventures in Writing, Reading & Book Culture

Last Day of February

Just around the corner peak the noses, brows and red-red lips of several milestones: the completion of my novel, my first springtime in Prague, recalling that I’m actually 45 years old and not 44 (a midnight revelation), and watching the world’s economy plummet into irretrievable disaster. As long as the wine holds out, WHO CARES? So I’ve decided to highlight the good milestones while veiling the bad, and to do this I’m going to make Rabbit Stew.

If food and good drink are not both celebratory devices and escapist luxuries, then I’m not living life correctly. But I think I am.

I found a stew recipe at FxCuisine for Alpine Rabbit Stew, and its pictorial step-by-step has enticed me. So I need to take a trip to the market, where, not surprisingly, rabbit is usually available in the fresh meats section. If for some reason I can’t get a whole rabbit, then I’ll use the two rabbit breasts I bought the other day and make a rabbit & 2-bean soup.

 

Rabbit Stew ingredients

Ah! My spirits are brightening already.

While a large portion of America doesn’t use rabbit in its diet, Europeans have dined on cottontails for probably all their existence. In the winter, rabbit are some of the easiest animals to hunt; all you need do is chase them through deep snow until they tire, or their hearts explode. Then into the pot they go!

Of course, bunny cuisine has become refined over the millenia, and you can find national-specialty dishes throughout the continent. In Malta, braised rabbit & garlic is the national dish, and I had many fine meals on Gozo and Malta. In Chamonix Valley, rabbit stew is a delectible dish rich with herbs provencal. The Czechs prefer rabbit & mustard sauce, where the recipe calls for the rabbit to be fried in lard before smothered in capers & mustard. (and No, I don’t wonder anymore why my students complain of having to take their ailing parents to the hospital for heart disease issues).

So I’ll be skipping the lard fry, and go straight to the Alpine recommendation of braising the pieces in the wine & herbs (with just a tad of bacon fat … a TAD). I must’n forget more wine, of course. And if I can scare up some teacher friends to make the trip out to Suchdol in this pre-BBQ phase of Suchdol life, I won’t eat alone. Otherwise … more rabbit for me!

2 Comments »

  ClaireMargaret wrote @ March 3rd, 2009 at 2:21 am

So how did the stew turn out?

  Mark wrote @ March 3rd, 2009 at 7:38 pm

No rabbit, no stew. Need to find a full rabbit. Sometime this week!

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