Since I am sure the leadership of the LCWR is hopping mad and since I hope that the CDF and SSPX will hop to it and get the reunion completed, in celebration of the news of the SSPX and of the LCWR.. it has been a four-letter day… I am making …
Coniglio in umido…. Rabbit
I’ll do the Italian thing today. The last time I made rabbit for the blog was, I believe Julia Child’s recipe from Mastering the Art of French Cooking for Lapin au Saupiquet. I have done coniglio in umido before, however, though it has been some years.
Here is some early Bugs Bunny in Italian precisely about this rabbity recipe. I connect to it especially because of the Hiawatha reference, which reminds me of my hometown.
Here is the rabbit, in an intermediate stage of preparation.
Groceries must be obtained.
Let’s see… white wine… some carrots… olives…
And I think a cocktail might be in order during the preparation.
An Old Fashioned? Yes… add an orange to the list.
We have begun the rabbit.
I’ve started with some olive oil and little salt pork for my frying base. I’ll remove the pork.
While browning and shedding its desired fat, it is time for the Old Fashioned.
First, a little powered sugar and a few shakes of bitters. Blend well. Always do this first.
Add your 2 oz of a good Bourbon with ice. I put in a lot of ice at first, and removed most when chilled.
Garnish with a slice of orange and a cherry.
When you cook, CLEAN CLEAN CLEAN.
When I work with meat, especially chicken and rabbit, I always scrub my tools and surfaces with soap and the hottest water I can bear on my hands… which is considerable.
I am now browning the rabbit in the fat.
Then in the same, the base of onion, carrot, celery until translucent.
I like to add pepper at this point. Pepper changes in flavor when applied to high heat.
Back goes the rabbit and in goes the dry white wine.
Some herbs and the precious olives. I have here Calamata and cured black olives which have pits.
That’s rosemary, a bay leaf, and thyme. I’ll take them out after a while.
Cover and let it stew!
Eventually, I will drain off some of the liquid and reduce it, apart, adjusting the seasoning.
UPDATE: 19 April
I have received emails about my preparation of rabbit ranging congratulations to dismay.
One reader, who not long ago sent me a set of CD’s of Georg Solti’s famous Ring recording’s, inspired by the coniglio video above, took the time to remind me of this and suggested that I listen to some Wagner while working on supper.
I am not sure if I like What’s Opera Doc? more than The Rabbit of Seville or not. What a dilemma.
In any event, before somwon gets to eat the wabbit, somwom has to kill the wabbit. Wight?
And here Bugs, or Peter if you prefer, plated up with some fried potatoes and braised artichoke hearts.
I have enough for about two more servings.
That’s all folks!