tag:blogger.com,1999:blog-18071407.post5191354772230052610..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Cooking rabbit in springtimeKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-18071407.post-79589298271337561342016-03-29T14:05:17.394+02:002016-03-29T14:05:17.394+02:00That's around half of what I've paid for l...That's around half of what I've paid for locally raised rabbit here.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-62803581136761332622016-03-29T06:50:48.945+02:002016-03-29T06:50:48.945+02:00In France rabbit is pretty popular, and around her...In France rabbit is pretty popular, and around here quite a few people raise them themselves for food.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81361991680171414132016-03-29T06:49:56.591+02:002016-03-29T06:49:56.591+02:00Brown the onions, garlic and lardons, and then bro...Brown the onions, garlic and lardons, and then brown the rabbit pieces in the same pan. Then add liquide just to cover the bottom of the pan and come halfway up on the bigger rabbit pieces so that they will steam but not actually boil in liquid. Cover the pan and cook it on top of the stove or set it in a hot oven for 30 to 45 minutes. Then uncover it and let it cook in the hot oven for 15 or 20 minutes longer, keeping an eye on it and letting the liquid reduce a little and the rabbit pieces etc. brown on top. That gives it a nice look.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36340644856342965622016-03-29T06:45:46.325+02:002016-03-29T06:45:46.325+02:00The vendor at the Saint-Aignan market offered to c...The vendor at the Saint-Aignan market offered to cut the rabbit up for me, but I didn't want to wait, so I brought the rabbit home whole. It's very simple to cut it into pieces for cooking. You can also cook it whole in the oven if you want to.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-14598202676331965782016-03-29T06:41:06.841+02:002016-03-29T06:41:06.841+02:00The rabbit we got at the market in Saint-Aignan co...The rabbit we got at the market in Saint-Aignan cost 12 euros for 1.5 kg. At the supermarket you can get them for less, but then you don't know if they are imported from China or elsewhere, or locally raised.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-12439413308323747172016-03-29T06:39:27.297+02:002016-03-29T06:39:27.297+02:00Rabbit cooked en gibelotte with a tablespoon or tw...Rabbit cooked en gibelotte with a tablespoon or two of Dijon mustard added to the cooking liquid is good too.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39077951278612496042016-03-28T16:26:08.261+02:002016-03-28T16:26:08.261+02:00Gosh, I have not cooked rabbit in ages. Last time ...Gosh, I have not cooked rabbit in ages. Last time was a classic Lapin à la moutarde (in mustard) for a group of my cookery school students. I must make some soon.Nadiahttp://maisontravers.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53615583503624226682016-03-28T14:50:09.591+02:002016-03-28T14:50:09.591+02:00There are a couple of sources for rabbit here, alt...There are a couple of sources for rabbit here, although I don't think that many people make them. They are quite pricey; at least double the per pound price of a good chicken. But boy are they good.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30489173874066740872016-03-28T13:52:06.896+02:002016-03-28T13:52:06.896+02:00Our rabbito cuts the rabbit into portions for you ...Our rabbito cuts the rabbit into portions for you if you ask. At the very least he breaks its back and folds it in half -- it goes in the bag easier that way, and you are going to cut through its back bone anyway...Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-12065708738250631062016-03-28T13:20:02.286+02:002016-03-28T13:20:02.286+02:00So, Ken, I imagine that it would be important to k...So, Ken, I imagine that it would be important to keep the pan uncovered while it cooks? to help keep the liquid from boiling? I'm thinking about when I poach meats... and I remember Julia Child saying that-- you can cover it partly, but not fully. What is the difference, then, between poaching and fricasee-ing? Is there more fat in this method?Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-13091509190850015152016-03-28T12:07:52.189+02:002016-03-28T12:07:52.189+02:00wow delicious .At my place rabbits are not vbery p...wow delicious .At my place rabbits are not vbery popular chicken ,turkey duck and pork are commonGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.com