Turning a problem into an opportunityCategory: Food, Sustainability
Rabbits have been out of control on our property for some time, with no end in sight to the plague proportions.
We recently took some action to redress the situation in our favour.
Roger's son in law's brother has a ferret.
She succeeded in bringing us some rabbit for dinner.
I'm not experienced in cooking rabbit so google was my friend in this regard and followed the advice of many, to marinate the rabbit in milk for at least a few hours.
Milk apparently serves as two functions; one, to tenderise the meat, and secondly, to remove the gamey flavour.
After marinating the rabbit in milk, I drizzled some olive oil and rosemary over it for an hour or so. Rabbit doesn't have much fat and needs all the help it can get to prevent from drying out.
It became a beer braised rabbit casserole, cooked in a cast iron casserole dish in a very low oven for at least three hours. I also added carrots (you know how much rabbits like carrots), some rosemary, a bay leaf, garlic, onions and some stock.
I'm not sure what I expected.
I thought it would taste... ok. But I was quite unprepared for just how succulent it would be.
This rabbit casserole rates up there with the most tender and flavourful meat I've ever eaten.
Roger jokingly said, "and we didn't even have to feed them".
That's only if you ignore the fact that they've eaten much of our vegetable garden for the past six months or more.
It's what I call karma.