Tonight's Dinner Party: Rabbit
I've been wanting to cook rabbit for quite awhile. I finally got my excuse recently when it was mentioned by a couple friends who are going to France in a few months (Lisa and Becky Jensen) that they were told that they may be served rabbit while there. This was unsurprising, as I've been served rabbit many times at family meals in France, in
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The French Onion soup was excellent. Perfect in fact. At least the actual soup was. The cheesy crust though never browned, even though I left it under the broiler for longer than really should have been necessary. The cheese shop that I use was out of Gruyère, so I substituted Appenzeller. Appenzeller is a spectacularly tasty cheese, but probably a bit too moist for the purpose for which I bought it. The bread croutons were just right though.
The Rabbit? I played the part of gracious host and gave all 4 of the large rabbit legs, the best part, to the 4 guests who were having rabbit. I ate one of the saddles, which I found to be a bit dry but flavorful nonetheless. I then had one of the smaller front legs which was much more tender and moist. The feedback was good from everyone else, so I assume they enjoyed it. The mustard sauce could have been reduced more, but...oh well.
The Lemon Sabayon tart was amazing as usual, and was the thing that got the largest number of compliments. Lisa, who previously said she may not have any because she doesn't like nuts (the crust is made largely from ground pine nuts) helped herself to seconds!
Finally, as one of the guests was Fr. Matthew Monning, who is visiting from Rome, I now have a 48oz Nalgene bottle full of holy water (which he blessed in order to use to bless my dwelling) and some blessed sea salt. So I guess the next few things I cook with sea salt will be extra special. Or something.
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