[Smashy the Hammer] [An Aspiring Luddite]
I carry no phone
An aspiring Luddite
In a wired world.
[Jeff Berry]
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.

Roast Rabbit
29 November 2012

I had a plan, a cunning plan. I was going to force a captive bunch of Early Music folks to eat a variation on a medieval recipe for cokyntryce. That is to say, I was going to make a monstrous creature by grafting a rabbit on to a chicken! Mwaa-ha-ha!

Then there was a hurricane. Then a nor'easter.

So the event was cancelled and I was left with a rabbit and a chicken. Fortunately, I like both of those things, so it wasn't the end of the world - just a bit disappointing. I mean the no cokyntryce for musicians part was disappointing.

A friend of ours was heading home for Thanksgiving, so we decided to have Fakesgiving the weekend before, and it seemed like a good opportunity to watch episodes of The Prisoner, one of the most brilliant TV shows ever made, and eat rabbit.

I didn't make a cokyntryce, but instead roasted it with root vegetables and brussels sprouts.

[Lots of pictures]

Roast Rabbit

Preheat the oven to 350F. Wash the potatoes, peel the onions, wash the carrots and cut them into chunks. Ideally, everything should be about the same size. Put them in the bottom of a deep roasting dish. Hit them with just a teensy bit of salt. Take your piece of fatback and salt it, put it skin side up on the vegetables, and sprinkle it with a teaspoon or so of paprika. I used a smoked Spanish paprika. Stick it in the oven for about 50 minutes. Coincidentally, about the run time of an episode of The Prisoner.

A word about the fatback ... my source offers "pork skin" which is essentially fatback with a thinner layer of fat than usual. It's a good choice for this, although regular fatback would certainly work. If you have neither, you could probably make do with thick slices of bacon, the fattier the better, and reduce the amount of salt used throughout. The main thing to remember is that rabbit tends towards the lean, so you want some fat dripping down on it as it cooks.

Clean your bunny. Save the noumbles, if it's got them. I took the head off to use for stock, but you could leave it on if you want. Hit it with salt and pepper and more paprika. Take the vegetables out of the oven, tilt the fatback to one side and put the rabbit on the vegetables. Put the fatback on top of the bunny, and back into the oven with it for another episode, errr, 50 minutes or so.

Wash and clean the sprouts. Remove the bunny and veg from the oven. Add the sprouts and try to get them sort of pushed down around the bunny into the fat that's started to build up in the bottom. One more episode's worth of time in the oven should just about do it.

I served it over mashed sweet-potatoes with nothing but pan-drippings. Either pour off the fat first or spoon from the bottom, since there will be some pork fat floating on top. (Save that fat, of course, and fry some potatoes or something in it later.) If you prefer, you could certainly take some of the drippings and make a thickened gravy in whatever style you prefer.

© 2012 Jeff Berry
The Aspiring Luddite