Starting to think about Sunday dinner.
The last time I consulted you I made Boeuf à la bourguignonne.
I am inclined toward rabbit this time….
I usually make Italian coniglio in umido (and here). This involves lots of olives and white wine and herbs.
But since I recently received from a kind reader, WH, the volumes of Mastering the Art of French Cooking, I thought I might give her Lapin au Saupiquet a chance to prove its worth. Oddly, it is the sole rabbit entry in the books.
This would be – if I choose it – Rabbit Marinated in Vinegar and Herbs, and stewed in Red Wine.
This would take at least 24 hours to prepare, so I had better get things together by Friday evening.
So, what will it be?
The rabbit must die.
[flv]10_05_20_Kill_The_Wabbit.flv[/flv]
UPDATE 22 May 1700 GMT:
Okay! The poll is closed.
I have opted for Lapin au Saupiquet and have already started the marinade!
