This weeks hunt with JB was very successful for the larder, we bagged 9 rabbits! Plenty of meat for the freezer, and as per tradition I cook a rabbit that week. With the onset of spring I wanted to have something fresh and vibrant, cacciatore fitted the bill. As I sat down to devour natures bounty it dawned on me how much of this meal I had made, and it’s impressive! Clear proof that the theory of growing your own and living off the land is totally plausible.
Here is the list of the ingredients I either grew or made:
Parsly
Rosemary
Celery
Garlic
Chives
Thyme
Olive Oil (I picked and had crushed)
Olives (I picked and pickled myself)
Chilli Oil (my oil, my chilli)
Tomato Passata (still have a bunch and I think we made the perfect amount to get us to February)
Rabbit (Shot on Tuesday cooked on Friday)
Chicken Stock (made from Rach’s Roosters that I roasted last weekend)
Not bad eh! So it’s completely possible to get decent meal on your plate, of which you’ve had a big part of it’s production from beginning to end.
Now if I could just make Salami and tinned tomatoes!
No it wasn’t Chicken Cacciatore! This is one of the roosters that my friend Rach gave us, which made the chicken stock.
i am not a celebrity said:
I spent last weekend in rural France. My in-laws have a house in the foothills of the Alps. They grow all their own food, have a lake that we can fish in, and a hutch full of rabbits.
I love it there. Fresh air, food that tastes of food, seasonal abundance, planning for the colder weather. French cooking, wine, cheese and family. I’m not sure there’s anything better.
Kept thinking of your blog during this visit. I reckon you’d love it their too.
daybookexchange said:
Are you serious? Why did you need to tell me this…….Kate you totally suck right now!!!
That is unless you invite me next time!!
i am not a celebrity said:
I’ve just done a post, so you can see what it’s like (though my photos don’t really do it justice).
I’d love to take you and your family there. I think you’d get a kick out of it. So, consider yourself invited whenever you come to Europe.
Luis portabales said:
Even though I’m not a fan of rabbit meat (I have 3 chihuahuas and each rabbit served time I remember them) I must admit that has looked great!
daybookexchange said:
Thanks Luis!
Brian said:
mmm, i love rabbit and this looks incredible. i’m so impressed with how many things you grow or make yourself.
daybookexchange said:
Thanks Brian!! As am I with your photos, impressed that is.
Alison @ a la Alison said:
I actually had a braised rabbit at a local Philly restaurant this week and thought of you. So I guess you have become synonymous with rabbit in my head.
matt said:
I WILL BE MAKING THIS IN THIS WINTERS RABBIT SEASON.