The Hunter and The Cook

Last week Mitch left the wedding with his grandparents about 10pm. We stayed on.  I know it was way past Grandpa's bedtime, but I wondered what my son's motive was for leaving early.  We soon found out.  Driving up the long gravel country road we came to the gate.  I was mortified.  The gate was open!  It was almost midnight.  Oh know. Who forgot to shut the gate?  If there is one thing about country properties you must always do, it's shut the gate.  I was so stunned to see the gate open, that I overlooked seeing my son, standing there next to it with a big grin on his face.  I needed a moment to find my bearings.  Do you know the feeling?  When something isn't as it should be. 

There he stood in full glory, gun strapped over his shoulder, holding two rabbits.  I wound down the window to take a look.  He proudly announced he was heading up to the house but first he needed to collect the other two rabbits he left by the shearing shed.  He happily stated, "four bullets, four rabbits".  Crickey.  Won't Grandpa be pleased. 

There are signs the rabbit population in rural Australia is getting out of control.  Again.  It's never-ending.  The eradication program about fifteen years ago certainly slowed them down, but eradication is never going to happen.  It's all about control really.  At the moment, they are hopping about in huge numbers again.  So before Mitch blows his trumpet too loudly; to be fair there are heaps of them about.  I'm sure Grandpa would be happier if he were to stay for a month and wipe out 4,000 of them.  That's no exaggeration by the way.

After our six hour drive home, Mitch got out of the car and immediately raced down to Philomena's with his rabbits. He came back and said, "dinner's this Thursday".  Hurray.  For me, this means a night off cooking. But mostly it means a gastronomic delight at our wonderful European neighours place.

Our sprightly seventy year old Philomena

Just when I thought this lady can't surprise me any more; there she goes again.  The pots are bubbling away filled with her lovingly homemade food.  The rabbit casserole in one pot and in another - the biggest pot of homemade gnocchi you will ever see. I turned around to look for the other twenty people that must have been coming.  The table was only set for five.  Philomena says, "you always need a little bit extra".   Need I say more.

Philomena's French-Style Aussie Rabbit

In a glass or ceramic dish, marinate the following ingredients for 24 hours.

2 game rabbits, each cut into eight pieces

2 onions, wedged

2 carrots, roughly chopped

1 bottle of red wine

Drain well.  Reserve wine. Discard onion and carrot.  Pat dry rabbit pieces really well.

Ingredients

8 button mushrooms, quartered

8 -10 French eschallots

2 cloves garlic

a small whole piece of smoked bacon (about 200gm at a guess)

6 tablespoons of cognac preferably; brandy can also substitute

butter

olive oil

bouquet garni of your choice

salt

cracked black pepper

Take a solid frying pan or pot;over high heat seal the rabbit in a combination of butter and oil till nicely browned.  Take out of pan.

Remove any burned bits.  Philomena stresses this is most important or it can spoil the entire dish.  In the same pan, add a little more butter, one tablespoon flour and return the rabbit.  Cook over a high heat working very quickly moving the rabbit around constantly.  You need the flour to just starting turning a nice light brown in colour.  Sounds tricky doesn't it?  Immediately add 6 tablespoons of cognac or brandy and flambe.  I guess until the alcohol disappears.

To this add the reserved marinated red wine, two large cloves of crushed garlic.  And enough water to only just cover the rabbit.  Bring to boil slowly; reduce heat; simmer for half an hour.

In France Philomena talks about these tiny champignons that apparently we can't get here in Australia.  Instead, she said take about 8 very small button mushrooms; quarter. 

Take 8 to 10 French eschallots; cut into wedges.  In a small frypan with a little oil, brown the eschallots.  When almost done; add diced pieces of dry, smoked bacon (all the fat cut out).  Philomena says she only uses the meaty bits off the bacon.  Add this to the eschallots and only heat up for a minute.  Basically to just release the flavour. 

Lift the lid off the simmering rabbit;  add the quartered champignons, the browned eschallots and smoked bacon. Season well with salt and cracked pepper and add a bouquet garni of your choice.  Mix well.  Simmer over a low heat for approximately two hours.  Philomena says your timing of the cooking depends largely on the age of the rabbit.  She sensed that Mitchell's rabbits were younger and only needed a minimum.  My goodness. I thought this took long enough.

Check the liquid from time to time. Toward the end of cooking time if there is too much liquid; leave uncovered; reduce till you reach the desired consistency of the sauce. 

Philomena says to remove any greasy spots floating in the dish. You may well have little or none. But if you do, then this will be from the added ingredients as the rabbit is almost fat free.   She also says that in France this dish would have some cream added right at the end.  She prefers it without the cream and I think I agree. It seemed rich enough without it.

Serve with your favourite carbohydrate.  And lots of green salad.

Bon Appetite!  Literally.


Thank you to the hunter and the cook.  Our meal was fit for a king.  Merci.