Thursday, 7 May 2009

braised rabbit with mushrooms


a couple of people said to me recently about a meal they had – that’s the kind of thing you would cook. it’s funny, i never thought there was a particular kind of food i favour more than other, or a style of eating i prefer.

but perhaps there is – and perhaps the cookery books breeding on top of my fridge are a testament to this.

not sure how you’d describe it – i guess it’s about local and seasonal food and about making stuff that’s not pretty but eats well. it's about making paleo food that you want to eat, rather than having protein and steamed veg every day. it’s also a bit about unloved vegetables and unusual cuts of meat.

anyway, this meal was definitely it, whatever it is (answers on a postcard, please). it's a mark hix recipe that is meant to use seasonal st george's mushrooms. but obviously, the stuff that grows all over the place in england you can't get for love nor money in a supermarket, so i have used a mix of shiitake and normal button mushrooms. it also uses a bit of flour which is not exactly primal but i don't think a tablespoon or so makes much difference in the grand scheme of things.

it was exceptionally nice. bear in mind it has to be eaten caveman-style with both hands. rabbits are tough little buggers as it is and this one must have been a bit old as well - so you don't get very far with a knife and fork.



BRAISED RABBIT WITH MUSHROOMS
for 2

1 rabbit, jointed
1tbs of plain flour
3 shallots
1 garlic clove
50ml white wine
500ml of chicken stock
250g mushrooms
2tbs of creme fraiche
1tbs chopped parsley
50g butter
olive oil
seasoning

heat some oil in a heavy bottomed pan (with a lid) and fry rabbit pieces gently for a couple of minutes. remove and set aside. in the same pan, melt 25g of butter and fry the shallots and the garlic for a few minutes until soft. add the flour and stir well. gradually add the wine, stirring all the time, and then the stock. bring to the boil. you can use a whisk if you like but keep stirring - the aim is to prevent the lumps from forming while the sauce is thickening.

add the rabbit pieces to the pan and season. lower the heat, put the lid on and simmer for at least an hour and preferably an hour and a half.

while the rabbit is cooking, melt the rest of the butter in a frying pan and fry the mushrooms gently for 4 or 5 minutes. when the rabbit is cooked, add the mushrooms, the creme fraiche and the chopped parsley to the pan and cook for another 5 minutes or so.

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