We also visited our local Farmers Market. Pine Mountain Ranch had a bag of bones waiting for us - Bison bones for making stock through the winter - 22 pounds, that's a lot of stock! We also got a rabbit for the pot Sunday night, and I really have to say, I'm pleased with the way Rabbit turned out.
I made a mustard and white wine sauce in hot Bluey. I used Coleman's mustard flour and mustard seeds which I crushed in a mortar, mixing that in with softened onions. While waiting for this, along with half a bottle of white Two Buck Chuck ($2.50 now) to come back to a boil , I broke down the rabbit - just putting the legs and the saddle (the best bit) in a 3.5 quart pot to braise with the sauce, along a handful of pancetta, carrots and tiny turnips. The rest went into a stock pot - rabbit and bean soup this week! (Yes, it smells good here as I type this.)
Bunny turned out nice and tender. (I use a meat thermometer.) The mild zip of the mustard sauce went well with the savory flavor of the meat for about as "old school" a dinner as you could cook or eat. A fleet but welcome guest on many tables, Rabbit and mustard and wine have been friends for a long time.
Update - been serving and eating bunny soup with butternut squash and onions, along with crispy kale and a few roasted peppers. Brown rice alongside, and I've been favoring mache, or lambs lettuce, with salads ever since we got back from France.
|Back home in Oregon there's our friend Pinot Noir. She likes Rabbit too!|