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Welcome to the Glencroft Rabbitos Cooking Club where ideas about cooking young and tender farmed rabbit reign supreme!
SMOKED RABBIT: Its as easy as 1, 2 & 3 and you have a quick and rather delicious little meal
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"When the all ingredients are good you just cannot muck up a meal"... Mum Swain – A country cook of some renown. Well Mum Swain was never likely to have made this meal but her 'wisdom' really applies nonetheless. Glencroft Farm's smoked rabbit, we prefer to think of it as BUNNYbacon, is a great ingredient, and so long as what you put with it is equally so, you just cannot fail. BTW: Mum Swain didn't say "muck up" but we'll leave it to you to imagine just what she did say.
The smoked meat can eaten just as is and it is an ingredient that full of potential. We'll be playing with it again soon.
We simply shaved all the meat off the shoulder we got at the market and put the bones in the freezer for when we next make a stock, soup or even a terrine. Then it was to preparing and steaming the greens we had at hand – French beans, spring onions & Tatsoi. Oh yes, there is the obligatory couple of cloves of garlic which were crushed and lightly fried off with a little olive oil in a pan ready for the BUNNYbacon, cous cous and the veg.
The cous cous was prepared [LINK] and in this case with stock instead of water. After the 10 minutes or so it takes to 'cook' the cous cous, the meat, veg and cous cous is combined in the 'garliced' pan.
Voila! You have a rather delicious biggish snack ready to be washed down by a glass, or two, of Tassie Chardonnay or Pinot or almost anything else you like to drink on occasions like this before say some berries and cream and then settling down to a good DVD or 'something'.
Get some BUNNYbacon soon and ENJOY!
The Muzdaz
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