Mind The Bunny
Text: CC Bakes
Last week Karen Martini had a recipe for Spring Rabbit Broth in her usual section of the Sunday Life Magazine in The Age. Over time, I have on a weekly basis, collected all three of her recipes and added them to my pile of recipes in the kitchen cupboard. I am sure that I have well and truly enough recipes in there now to fill a cook book, so alas I will probably never purchase a Karen Martini cookbook, not for any distaste of her cooking, on the contrary, rather, I have plenty already.
Anyway, back to the bunny. So upon request, I took it upon myself to replicate the rabbit recipe, though I’d never cooked a cotton-tail before. I made a trip to the market to pick up my ingredients. The recipe called for a ‘farmed rabbit’. Take note on this, I didn’t initially, not realising the important difference between a farmed one and a wild, free bounding lapin. Farmed rabbit meat is much more tender, the wild, not so before soaking. I picked up the last rabbit I could find, a wild one, and went off to the cinema for a afternoon movie. As I approached the bustling cinema doors I realised I probably shouldn’t be leaving my poor wee bunny in the back of my car for so long, all alone, unrefrigerated.
I ran back, grabbed the gamey ferrit like animal, and kindly asked the cinema staff if I could put my ‘package’ in their fridge while I watched the movie. Two and a half hours later I emerged from the cinema and head to collect my goods. “What’s in here, a chicken?” one unassuming cinema staff asked as he passed me the cold carcass. “A bunny”, I replied sheepishly, grabbed my bag, and ran.
If you didn’t rip the recipe out of the paper last weekend, and want it, email me here
Another delicious taste of what comes every Wednesday from CC Bakes
