Tag: Rabbit

4th December 2017

Whole roasted rabbit

By chance, this post is about rabbit, just as the previous one from some time ago (busy, busy). I made it after reading “Un dîner à poils ou plumes” by Stéphane Reynaud — a lovely cookbook with nice pictures. His warning with this recipe was “not for sensitive souls” and that was not without cause as the picture of my rabbit on Facebook drew various […]

18th September 2017

Lapin Lagarde – rabbit legs in vegetable stew

I am trying out a new online fresh retailer, Tauziet et Co, that allows me to buy goods direct from the producer in southwest France. There is plenty available around here, but not everything. The more you order the smaller the transport fee, so when I do order it is a full carton. That is how two rabbit legs ended up in my freezer. I […]

13th February 2017

Rabbit with garlic and sherry

On Thursday’s there is an organic market in Mirepoix where environment conscious farmers peddle their wares to a small group of equally concerned buyers. I usually like the quality of their goods but am not always ready to pay the price. But when you buy direct from the producer, you end up not spending more than in the supermarket while the seller also makes a […]

9th February 2016

Rabbit stew with prunes in Belgian beer

For some reason I often associate rabbit with Belgium and like to make a rabbit stew with prunes in Belgian beer. Perhaps because we had a rabbit when I was young and it was a Belgian race that grew rather fast. My parents thought they had bought a “dwarf “ rabbit that would live quietly in its cage and eat carrots, lettuce and other greens. […]

17th February 2015

Rabbit with prunes and cider  

Rabbit is relatively lean meat and not expensive. The animals multiply fast and a lot because they have many natural enemies and feature on the menu of various wild animals and birds of prey. Man has also been catching rabbit for centuries. It easily falls prey to traps and can be blinded with strong lights, and many poor peasant people have eaten rabbit and made […]

30th October 2014

An Autumn stew with rabbit

Rabbit is a white meat and fits in low-calorie diets. It has a tender taste.  It is Autumn, so there are a lot of root vegetables on the market such as turnips, celery, and parsnip. Rabbit dishes usually contain beer, or mustard, or tarragon, or a combination.  I took beer and combined this into  very tasty stew.

20th February 2014

Rabbit with prunes and Belgian beer

Rabbit with prunes is a classic French dish and is usually prepared with white wine. There is a good supply of rabbits on the market at the moment and I wanted to try it out with Belgian beer instead.

22nd March 2013

Rabbit with mustard and prunes

Rabbit meat is very popular in France which is the fourth-largest producer in the world after China, Italy and Spain with 40 million animals consumed per year. Rabbit meat is a lean kind of meat with little cholesterol but with plenty of proteins, minerals and Omega 3 fatty acids. The quality of the meat depends, as always, on the way the animals were kept, fed […]