I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	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 migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

It's fitting that I had decided to do something medieval with the rabbit this week; when I pulled it out of the bag and began to prep it, I realized that I had much more of a whole animal than one usually gets. Even when buying "whole chickens," they're usually gutted, missing head and feet, and the giblets have been removed and put back into the cavity. This bunny had been skinned and gutted, and I mean that last quite literally, the digestive tract was missing, and the feet were gone. The head was in place. The kidneys and liver were still attached inside the belly, and the gall bladder was still attached to the liver. Most interesting, to me at least, the diaphragm was intact. Which means I had to snip it out, in order to remove the heart and lungs. All this left me with a fine selection of rabbit noumbles, and a set of bunny lungs that I have to figure out a recipe for.

So my medieval experience this week began with breaking down a bunny, breaking him down a bit more than I am accustomed to. However, that part isn't needed to make this recipe. For that matter, you could probably use chicken instead of rabbit, but if you can get a rabbit, it's well worth the effort.

The original recipe is here:

Connynges in clere broth. Take connynges and smyte hem in gobetes, and waissh hem, and do hem in feyre water and wyne & seeth hem and skym hem. And whan þey buth isode, pyke hem clene, and drawe the broth thurgh a straynour, and do the flessh þerwith in a possynet and styue it; and do þerto vyneger and powdour of gynger a grete quantite, and salt after the last boilyng, and serue it forth.
      Curye on Inglysch, p. 113, #67.

• 1 rabbit
• a few tablespoons of fat or oil
• 1 cup red wine
• 1 cup water
• 3 Tbs red wine vinegar
• 1 Tbs powdered ginger
• 1 tsp salt
• bread

Having browned the bunny (or not), it's time to seeth him in fair water and wine. Pack the bits fairly tightly into a crock pot, mix your water and wine together and pour it on top. Cover, and cook on low for two to two and a half hours. The meat needs to be not quite to the falling off the bone stage.

Remove the meat from the liquid, and as soon as it's cool enough to handle, pick the flesh from the bone, and break any large pieces down into smaller bits. It doesn't need to be fully shredded, but you definetely want bite-sized chunks.

Meanwhile, strain the cooking liquid and return it to the crock pot. Add the vinegar and ginger and stir. Return the meat to the pot and cook on low another half an hour or so.

To serve, toast some bread and lay it down in a bowl. Scoop some meat on top and spoon over as much cooking liquid as you like.

The rabbit comes out tender and flavorful, with the broth having just enough bite to counter some of the gamieness. Absolutely delicious.