Sunday, 10 February 2008
Just got back from a great day's ferreting with Mark Gilchrist - Sporting Shooter's game chef. We didn't get a lot of rabbits - four to be precise. Still, it was a lovely bright sunny day and we had a good natter about everything to do with game meat and cookery. Perhaps those two things could explain why the rabbits were so reluctant to bolt!
Mark served up what must be the poshest ferreting lunch ever, with foie gras, brioche, smoked wigeon and dried strips of mallard, which we ate in the field.
And he explained why sometimes my rabbit turns tough as old boots. Apparently, if you cook rabbit for about an hour, it turns like rubber - you can actually bounce lumps of it off a hard surface, like a rubber ball. But if you cook it for 2 hours it goes tender again. Mark says it also helps to soak the rabbit overnight in salt water beforehand, too. So, my next rabbit stew is going to get the full 2 hours, and we'll see if it works!
More photos from our day here.