We just finished lunch and it was so delicious! It is a blizzard outside, but we are warm and satiated inside. I love to cook, and Saturdays are the one day of the week I actually have time to be inventive, and take my time to whip up something wonderful. We didn't eat lunch until 2:30 as it took a while to prepare, but it was worth it. The lunch menu came about this way....
Yesterday, Zane and some friends processed (a nice way of saying butchered) a dozen rabbits, so I took some out of the freezer the night before to make way for the new packages. We sent a frozen rabbit home with our friends as a way of saying 'thank you'. ( Zane was actually teaching them how to harvest a rabbit and prepare it for the freezer.) They emailed this morning asking for a recipe, so I took the time to write one down while I cooked 2 nice big New Zealands for lunch, just to test my recipe's accuracy.
At my age, after helping in my mom's kitchen as a kid, then running my own for 30 years, I rarely bother with reading a recipe unless I am learning a new skill. Off the top of my head is how I cook most things these days. So, I had to really think about the steps I take naturally, and put them into a written format that others could read and understand.
What I ended up with was: SHARI"S FAVORITE RABBIT RECIPE. I uploaded it into the Meat Recipes section of this website if you want to try it.
Don't have a rabbit in your freezer? Well, send us an email to buy one, or find a farmer in your area who raises them. They are grown and harvested year-round, so someone will have one for you to try!
I served SHARI'S FAVORITE RABBIT RECIPE with a tossed green salad, and BUBBLE AND SQUEAK. The family said I should post that recipe too (B&S) so when I have a chance to write it out, I will. A very English meal those two dishes make together!