Rabbit Weekend
The weekend that just passed was so beautiful, it was almost hard to bear. The leaves really seemed to glow gold as we drove down the winding road to the cottage, and even the very rustic aspects of our cabin (quirky bathroom, lakewater kitchen with no dishwasher, primitive heat) were adorable in the warm autumn sun. I cooked and cooked - short ribs, candied squash, blue plum tart, eggs ‘n chili and… rabbit. Yes, I bought a whole rabbit and cut it up the way we learned in culinary school (with a book on the side to help me). It was quite terrifying but in the most wonderful way. It was fun! It was exciting! It helped rekindle my curiosity and sense of adventure in the kitchen, which was a bit depleted from a heavy week of work.
Perhaps more amazing, my kids were totally into the rabbit adventure. We braised it in stock, balsamic vinegar, cranberries, thyme, green olives, walnut oil, onions… and when I mentioned that I’d learned in culinary school that you should cook a forest animal with stuff he might himself eat, my son pointed out that we had to add carrots. So carrots.
I served the rabbit over orzo, to soak up the incredible braising liquid, which was like a thin gravy. I couldn’t stop thinking about the stories of Rick Bass, an author we used to love. I felt like I was inside one of his books. It felt great.
Next time, I’ll take a picture of the rabbit to post here. I was too surprised by this whole first episode to remember to capture it.
Meanwhile, check out Rick Bass.
