Jonathan's Recipes
Because
my father Mordecai doesn't believe in keeping slaves, my sister Miriam and
I take it in turns to cook. I quite enjoy cooking. Especially if it's game
I've caught myself. I often take my sling to the pine woods outside the town
walls, the ones just past the tombs on the Laurentum Road. I usually catch
a few rabbits there and once I killed a fallow deer. Here's my favourite recipe
for rabbit.
Rabbit with Fennel and Onion Gravy
Skin, gut and clean your rabbit.
Discard the head,
feet and tail (or grill them and give them to your dogs as a treat.)
Brush the clean rabbit with olive oil and put it in a covered iron pan on
hot coals.
While it cooks
make the gravy.
In your mortar, grind half a spoonful each of peppercorns, rosemary, and celery
seed.
You can add lovage if it's in season.
Then add a small finely-chopped onion and large roughly-chopped fennel,
half a cup of wine, a cup of chicken stock and a spoonful of olive oil.
When the rabbit has been in the pot for about an hour, take the lid off,
brush it with olive oil again and then add the gravy.
Let it cook for another half an hour with the top off.
The gravy should become thicker. If you like the gravy sweet, (like me),
you can add honey or chopped dates.
I serve this rabbit with fennel and onions which I've wrapped in vine leaves
and baked in hot ash. Use warm flat bread to mop up the gravy.
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