Wherein we eat wabbit

Marta took me to Rive indoor market: I’d always assumed I couldn’t afford to buy anything there, but as I watched her purchase three pieces of boned and stuffed rabbit for 7.50CHF each, I couldn’t resist.

As it happened, I had some left over sauce in the fridge from panfrying some chicken in shallots, white wine, garlic, lemon and olive oil. Browned the rabbit as per instructions, added the sauce, popped the lid on. Twenty minutes later… Meat is such a treat when rarely eaten.

Potatoes were the obvious accompaniment, but the larder was lacking. I went instead for a salad of rocket, strawberries and pecans with a dressing of aged balsamic and as usual ‘best olive oil you can afford’.

Thinking about it, I like the idea of this risotto on the side: it has the slight sweetness as an ongoing theme of the prune stuffing of the rabbit.

Revisiting this, with small baked potatoes, young steamed beans, and carrots finished in honey on the side, I note that it isn’t really possible to overcook. I cooked it a little more emphatically than last time, but it remained succulent and quite unlike any vision of dry meat one might anticipate.

Total winner.

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