If you’re waiting for ‘a week of…’ post you’ll have to wait until tomorrow – sorry, just to many parties 🙂
Instead let’s have a tutorial. Please note: not a vegan or vegetarian tutorial!
A few weeks ago I showed you that I bought a rabbit from the Farmer’s Market. Don’t worry, it hasn’t been sat in my fridge all that time, I just haven’t gotten around to writing the post. Plus I’m sort of afraid my sister will find out I cooked a rabbit.
She doesn’t read my blog though 🙂
Rabbit is a healthy meat – It has been said to be the healthiest meat known to man. I wouldn’t necessarily say that, but it is low in fat and cholesterol, but high in protein and a very good source of vitamin B12.
I had been told that rabbit does better in a stew rather than roasting it, so I needed to joint it first. I was a bit intimidated by it to be honest. But I took a Sunday afternoon, and got to jointing it.
There are plenty of online tutorials, try this one from Jamie Oliver (because I have a bit of a crush on him.)
But it wasn’t easy to watch a video and work at the same time – you can’t really press pause when you have your hands in a rabbit (sorry). So I read and watched a few online tutorials, and then got on with it.
You can see how nervous I look!
I found the tutorial from River Cottage quite helpful!
I’m not going to go into full detail here. It was tricky to take enought photos to explain – you know what they say “a picture paints a thousand words” – and Ben didn’t have the patience or the stomach to stay with me, making excuses to leave.
I started by removing the front legs, and placing them to one side for stock. I removed the muscle covering the ribs to expose the saddle/loin. I cut along the backbone to remove the ribs, and reserved them for stock. Finally I removed the hind legs. Slice through the flesh to see the bone, and the leg should twist out of the joint (sorry if you are squeamish – I get it, but my Dad was the son of a butcher so I’m quite immune).
I decided to remove the flesh from the loin – but you could leave it on and cook as it is.
The front legs don’t have much meat on them – they are better for stock. The best bits are the hind legs and the loin. You can get a good bit of meat from them – it served us for a couple of days.
I stewed the joints in cider, and then turned half into a pie for Ben while I ate mine with vegetables and pearl barley (see, it was before the detox).
One thing to watch out for when buying rabbit, is whether is was shot or caught in a trap. If it was shot, beware pieces of shot – My Dad bought one of those when I was young and you had to be really careful not to chew on a piece. I hadn’t thought about it – but thankfully ours didn’t have any.
Have you ever jointed your dinner? What cooking/preparations intimidates you?