Tuesday, 30 November 2010

In the bag


Every day I try and catch up on my food blogs, one of which is the delightful A Slice of Cherry Pie, written by Julia Parsons. Julia's blog is friendly, inviting and full of great recipes. She's recently had a book published which I hope to try out very soon. (Note to husband: it's on my Wish List). But I digress, Julia's blog led me to Real Epicurean and there I learnt of 'In the Bag': a food blogging event that aims to follow seasonal ingredients, gather together a bunch of recipes and share them with the community. Julia and Scott from the Real Epicurean co-organise this event and he made it sound so much fun that I wanted to take part. You should check his blog out, not only for the cutest baby picture in the world, but also because he specialises in writing recipes that are tremendously easy to follow, a skill I'm still working on.

'In the Bag November 2010: A Food Blogging Event.  This month's theme is game

I've chosen Rabbit Cacciatore for my entry as here in Surrey I can get a whole rabbit for just over £3 and as our boiler just carked it we are on an economy drive. The meat gives the tomato sauce a deep gamey richness, perfect for the weather we have been having recently. I got this recipe from The Silver Spoon and adapted it a little to my preferences, so I use rosemary as well as thyme. I also use a little sugar and vinegar to round the flavour of the tomato sauce out. You could add olives for a slightly sharper edge but I wanted a smooth, soft taste. The stew is ideal with either a heavy pasta or polenta. I managed to get some absolutely delicious linguini from the deli stall on Guildford market. It more than held it's own against the richness of the sauce.  The total cost is approximately £3 per head.


Rabbit Cacciatore - serves 4

  • 25g butter
  • 1 onion, chopped
  • 50g prosciutto, chopped
  • 1 rabbit, jointed
  • 175ml white wine
  • Bouquet garni of 1 fresh thyme sprig, 1 fresh rosemary sprig, 1 bay leaf
  • 1 can chopped tomato
  • 6 tomatoes chopped and seeded
  • 1 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • S&P to taste
  1. Preheat the oven to 180C
  2. Sauté the onion and prosciutto in the butter on a low heat until translucent and soft. 
  3. Add the rabbit pieces and raise the heat to medium, turning occasionally to get an even colour. Season with S&P, add the wine and bouquet garni and cook for a further 20 mins.  If it starts to catch, turn the heat down and cover.
  4. Add all the tomatoes, sugar and vinegar and cook in a low oven for 1 hour. The juices will thicken as it cooks. If they are too runny add a pinch of flour and stir in. 
  5. Serve with pasta or mashed polenta. 


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