Saturday, February 6, 2010

Fricasseed Rabbit with tomatoes, bacon and herbs

Well this isn't in Marcella's books but it is hers in spirit. We spotted a rabbit at the markets and lugged it home. Being a little knackered, I wasn't inclined to go shopping to buy anything in particular for little thumper, and I didn't really have any recipe in mind.

But I did pop to the corner store to buy some milk, bread and bacon.

So this is how I cooked my first rabbit, sans recipe: first i chopped the blighter up, then I browned it in a pan with some olive oil, chopped rosemary, four garlic cloves, a couple of bay leaves and some juniper berries (I've always wanted to use them). It became apparent that a rabbit doesn't contribute as much fat as a chicken, and so I put in some more olive oil.

Meanwhile, I cooked some chopped bacon.

Once the rabbit was brown, I deglazed the pan with a good half bottle of red wine, since I had no white, and put the bacon in, and reduced it until the alcohol passed. It was about now the consensus was that some onion would be good, so I roughly chopped a red one and softened that a little in another pan before throwing it in the mix. Along with a can of tomatoes (mashed with my hands) and some salt and pepper.

I removed 3 of the 4 garlic cloves as they were a little too brown for my liking. I'm not sure why - I suspect it's got to do with a lack of fat in the rabbit.

Then I just cooked the little bugger for about 2 hours, turning every now and then, which is more than for a chicken.

The result: I would have been impressed if I was in rural france, or tuscany. This was one impressive looking, and tasting, dish, and I was all the more pleased as I just put it together with Hazan technique.

I served it with the Alice Waters gratin, which I'm telling you again is an absolute cracker.


  1. i couldn't bring myself to eat "little bunny foo foo" i tasted it and found rabbit to be very similar to chicken, but more tender; more subtle.

    thanks for checking out my blog! good luck with the cooking!!

  2. p.s. the "hazan" technique is the technique used in "le case delle nonne", just like in italy :) keep them close by and i guarantee they will never lead you down a wrong-tasting path!! :)