I gutted, filleted, and stewed an entire rabbit today. Personally, I think that’s much more impressive than a sketch.
Yes, I can cook. It comes from the years I spent assembling Zoids and Gundam models, and kitchen experiments gone wrong, I assure you.
It was however the first time I’d ever cooked/eaten rabbit. My mom brought it home yesterday after she went grocery shopping, to which I joyfully squealed: “You got me a bunny, mommy?!” 8D
And people continue to wonder why I’d enjoy being a recluse…
Anyways, back to the bunny; I spent a good portion of my afternoon watching videos on properly preparing rabbit, and a bigger portion finding a recipe that didn’t involve wine (my mom doesn’t keep cooking wine in the house). The biggest portion of my afternoon was spent preparing and cooking the rabbit stew however. My basic process was:
1. Chop up the (1-2 kg) bunny and take meat off of bones. Place bones, kidneys and liver in pot of 6 cups of boiling water to make stock. Add about 1 tbsp of thyme, whole black peppercorns and rosemary, several garlic cloves, one chopped medium onion, and 1 cup of button mushrooms. Add some Worcestershire and salt for taste. Let cook for 1 hour.
2. Take meat and rub with mix of Worcestershire, oil, garlic powder and onion. Lightly season pan (I like butter personally) and cook rabbit until brown (and juices run clear). I like big chunks so I didn’t cut up the meat, it separates in stew anyways.
3. Strain stock and separate bones from vegetables and spices. Remove any additional meaty bits from skeleton. Finely chop up remaining spices and vegetable, and crush with mortar and pestle. Add back into the pot and bring to a boil.
3. Cut up carrots, celery, potatoes and onions (and turnips if you got ‘em), add garlic cloves and lightly brown. Add meat and vegetables to broth. Add about a 1/4 cup flour to thicken. Add salt, pepper, garlic powder, onion flakes and hot pepper flakes for taste. Let simmer on medium/low for 2 and a half to 3 hours. Add additional water to thin and additional flour to thicken. You can also use corn starch if you want.
4. And voila! Little bunny stew-stew~
For the basic prep of the rabbit, I used this video tutorial:
…And I used a couple recipes for the stock and the the stew.
This was the first time I had ever actually eaten rabbit, and I gotta say, I really like it. It has the texture of chicken, but it tastes like a mild pork. It’s expensive to buy through, so I may just get my hunting license to bag some, instead of going to Loblaws. xD