So, a fairly problematic wild Pokèmon for Riverside was Bunnelby. They have a tendency to burrows in soft soil and our poor fields were a prime target. So some culling was a necessary evil. We could usually chase them off or relocate them, but some days were filled with bunnelby hunts, be it the screeching winds from Circi absolutely decimating some poor rabbit from 50 feet up, or the scarily loud snapping from mum and dads vines as they whipped down into burrows. End of the day though, after rites were said and bones were sent, we’d make Bunnelby Cutlets.
Bunnelby Cutlets (with mash and pickles)
- 1 Bunnelby (dressed and carved)
- Herb mix of choice (I recommend a blend of salt, rosemary and seed oil)
- 3 large Dawnwood Potatoes, peeled and diced
- 2/3 cup vinegar (brown is good, but I like white)
- Pawful of hard cheese, grated (this is optional but makes the mash pop)
1. Flatten out your meat with a stone or rolling pin, going to about an inch thick. For the chest, cut rib bones and flatten down for an even cook. Rub in herb mix with oil, and set aside for 5 minutes.
2. Place your potatoes in a pot of COLD water, not hot. Bring to boil over a high heat and cook for 30 minutes or until skewer comes away clean from a stab. You should have
3. In a large oiled pan, place the meat skin side up and cook for 9 minutes, then flip and cook the skin side for 7 minutes. Place a large pot filled with water or a grey Tumblestone on the meat to sear down the skin for a lovely crisp. Remove from pan and rest on board while preparing the veggies.
4. In a bowl, combine vinegar, salt and cane juice together, add grated Sand Radish and cover. Place gently near an ice type if nearby, otherwise a bench rest will do.
5. Strain your potatoes, place them back into the pot and mash. Add milk and cheese gradually to smooth out the mash.
6. Serve chunks of cut meat with potato mash and pickles radish on the side. Enjoy.
- You can use any juice from the meat to make a quick gravy with some distilled berry juice and flour.
- Leftover meat should be stripped from the bones and stored in a cool place.
- Bones should be washed and sent along the river, as per the Cycle. Take care not to break them, they will be brittle after cooking.
- Radish pickle can be saved and eaten in a salad sandwich the next day, though they will become soft enough to spread if left.
