Tuesday, January 14, 2014

Quick hit: Rabbit apple experiment

There is more going on than just a recipe, but I haven't been able to get photos, or much free time either, so for now, a quick hit with a recipe I tried out last night. As usual, this isn't so much a recipe as an experiment where I slammed ideas together and saw what came out.

Idea 1: Applesauce
Idea 2: Sweet and spicy rabbit
Idea 3: We've got some Salami in the fridge, not sure how long it's been there but it's still good. Let's use that!

1 rabbit butchered into sections. Ideally it would probably be boned, but I cut the heck out of myself while sectioning it, so I didn't go all the way.
1 lb carrots chopped medium
1 hard salami cubed small
2 lb (ish) cubed apples. I used random seconds from the farmers market for this.
5 limon peppers
2 sticks cinnamon
small handful cloves
cilantro to taste
small handful basil leaves
small handful rosemary
dash chili powder
other spices to taste

Brown the rabbit on medium heat. Remove from the pot.

Put 2/3rds of the apples in and put the rabbit back on top. Put all of the spices in. Simmer over low medium heat stirring from time to time for about 45 minutes. Put the rest of the apples in, and continue simmering for another 30 minutes.

Put the salami and the carrots in, and simmer for another 20 minutes.

Let cool a little before eating. Honestly, it's best the day after as with most recipes that involve a lot of spice mixing.

The rabbit is so tender it's falling off the bone, the spice level is good for us but definitely has a good solid kick with enough sweetness to still stand out. The smokiness of the salami was a fortunate and really good addition to it because the day after the smoky flavor has blended the rest of the flavors very well. Over all it isn't so much like apple sauce as it really is a meal when served with some sort of starch.

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