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Mr McGregor’s Stew

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If you are not a vegetarian, and don't have pet bunnies in the backyard, and if you're not my horrified friend Jodi for whom my last post challenged twenty years of friendship, then you have to try rabbit. 

It's delicious. (Sorry Jodes.)

I made a stew, and because I'm generally pretty dreadful at following recipes, here's what I did:

 

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I started a sliced onion and garlic in good olive oil in a casserole pot. I added chopped celery, carrots, a swede and mushrooms. Cooked it up a bit, added about a cup of left over white wine. I put in the rabbit (which had brined for a whole day) and covered it all with some nice homemade chicken stock. Popped the lid on and put it in a slowish oven for about two hours. 

It was yummy.

 

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We had it for lunch with crusty bread, with fresh parsley stirred through. 

If you've never eaten rabbit, it doesn't taste like chicken. It's white meat, and has a lovely flavour.

It turns out it's quite divisive. My Dad had to leave the room when it was cooking, he hated the whole idea. And the smell. Mum and I couldn't understand it, were we smelling the same delicious dish??

I've always claimed an affinity with peasant food. This is pretty authentically peasant-y. 

Those peasants knew how to eat. 

What next then? Civet of hare? Roast pheasant? How 'bout something to do with goose?

(And Jodi's shaking her head and wondering what the heck happened to Meat-Free May. She has a point. 'Cept I have leftovers. Yay!) 

xxx

 

 

20 Comments on “Mr McGregor’s Stew

Helena
July 11, 2012 at 3:18 pm

I’m not going to try rabbit, seeing as we’re all vegan here, but man, if someone is going to shoot and kill a rabbit, I would want it to at least feed someone and feed them as heartily as you’ve fed your family with that stew!

My ideal world is the Happy Place of No Shooting, but I also get how foxes and rabbits are total pests, and what are you supposed to do in Real Life? I definitely prefer the idea of people shooting wild rabbits and bringing them to people’s homes and having those people appreciate that meal as much as you appreciated yours, over buying and eating something that has been raised and processed in a factory farm.

This is one of the (many) reasons I keep coming back here, Fi. You make choices that are mindful, practical, and respectful, on a daily basis. I really respect that. And if that stew had no rabbit in it, I’d be over in a flash to yum it up! (That is, if you don’t mind your blog readers popping over in flashes to eat all your food) 🙂

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Sue
July 11, 2012 at 6:19 pm

Yum! That’s what I’ll do with my Game Pie Mix! Just, ahem, not this week.

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whitney
July 11, 2012 at 7:19 pm

good for you – we like to have wild food night one night per week here….rabbits, kangaroos, yabbies are usually on the menu…we like to consider it good practise for the food crises…there are certain people up where we live who i definately want to have on my team – he can kill and cook anything…deer, snake…we hope it never gets to that point, but he is definately on my list…keep up the stellar work, whitney

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Karina
July 11, 2012 at 7:52 pm

The smell of rabbit cooking…I’m with your Dad, Fi! I still remember the day long ago when my Mum cooked rabbit (that had been shot by a family member out bush)…I must have been about 5 or 6 years old and it wasn’t pleasant for me. I loved your photo’s on the previous post and admire what you have done with preparing this dish though – definitely looks yummy!

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Angela
July 11, 2012 at 8:01 pm

Like I said, my grandmother didn’t skin, cook or eat rabbit. Your dad is staying close to his roots. Can’t say I’m enjoying the rabbit posts, I’m with Jodie on this one. Please, a cake next time 🙂

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mammajoy
July 11, 2012 at 11:31 pm

Looks yummy, yeah, I’d give it a go. The eating part I mean. Maybe not the whole shooting and skinning bit. I do see how removed we are from the actual source of our meat though, and it bothers me. How have we become ignorant of the fact that animals must die before we eat them? I guess it’s the whole industrialisation of food and mass producing but man, we’ve lost a lot of respect and thankfulness for the animals our food comes from. It’s so cool that you are brave enough to face the process of preparing meat this way. Cheers to you! (and the rabbit!)

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innerpickle
July 12, 2012 at 9:53 am

Sorry Angela, Im sure youre not alone and theres a whole bunch of people not commenting on how much theyre not enjoying rabbit posts. I have particularly polite readers and commenters. Thanks for sticking with me. xx

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innerpickle
July 12, 2012 at 9:55 am

Thanks lovely, you nailed my purpose perfectly. xx

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Allana
July 12, 2012 at 2:01 pm

Yummmmm….. will be trying this for sure – thanks 🙂

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Vanessa
July 12, 2012 at 10:45 pm

I love rabbit. I learned how to joint and cook a rabbit at cookery school. Rabbit pie is all my husband talks about all these years later. This might make unsavoury reading for some, but funny thing is I read these words this evening: ‘mainstream advice is all about tying us to the industrialized food system’. This isn’t mainstream food or mainstream thinking. I’m with you.

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Catriona
July 13, 2012 at 8:46 pm

is that a little blue jacket under one of those carrots? no sorry…maybe not

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rhonda jean
July 14, 2012 at 1:08 am

Good for you. It looks delicious. I grew up in Sydney (Strathfield) and have clear memories of going to the local butcher with my mother to collect the meat we ate. Once a week there would be a rabbit on the table. Rabbit was a common part of the butcher’s fare back then. I also remember my uncle Barney, who lived in the bush, coming to visit every year. He would arrive on the train, loaded down with a kerosine tin full of honey and a few rabbits. We’d help him with his bag and all get on the bus to go home. Hardly anyone we knew had a car in the 50s.

Did you do anything with the skin?

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innerpickle
July 14, 2012 at 10:38 am

Oh yes. Hilarious. xxx

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innerpickle
July 14, 2012 at 10:44 am

No, my Dad chided me on not getting it off in one piece so it was usable! As a kid he sold the pelts. It did seem wasteful not to do something with it, it was so lovely. Like so many things, right? Part way there! Lovely to hear from you Rhonda. xx

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Lisa
July 14, 2012 at 2:54 pm

Rabbit is really under rated here in Australia. Friends from overseas seem to eat it much more often. I have had it done as you would apricot chicked or even sweet and sour. It is delicious roasted too.

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Catriona
July 14, 2012 at 6:46 pm

you know I am.

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Is it only me that sees the ‘left over wine’ bit as screaming out at me in capital letters?!

Way to go, Fi, love a bit of game!

xxx

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Jacinta
July 15, 2012 at 2:54 pm

Im sad, just finished reading your whole blog. MY boyfriend said that you need to write a book now to keep me occupied lol. But i thought it would actually be a great idea. So, any publishing plans in the near future???

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innerpickle
July 15, 2012 at 3:11 pm

Thank you Jacinta, you just made my day!! My entire life plan has evolved around publishing, right now its here, with great joy. Am so happy you enjoy being here too!

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Mel
July 18, 2012 at 12:21 pm

I love the rabbit posts. It’s practical, environmental and non wasteful. You’re very brave to have figured it all out yourself and I commend you.

And I agree with Lisa. Rabbit is really underrated here. I was just in the US and saw it on michelin star restaurant menus, along with a lot of other game. They have a fab burger chain in NYC that serves bison, wild boar and elk. There should be a bigger wild boar market in Australia. There are about 6 million of them running around in QLD alone and he we are farming cattle and exporting all the wild boar meat to Europe.

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