From farm to table. 01.30.17
Rabbit hindquarters, belly flaps and a saddle. Once browned in bacon fat, The pan was deglazed with a Chardonnay. Once up to a singing temperature, I added in half a red onion, half a white onion, two large cloves of elephant garlic, all sliced. Once it was all approaching a boil, I added more Chardonnay, 5 tablespoons of ginger paste, and 2 tablespoons of Chili paste. I placed the browned rabbit meat back in the pot, halfway submerged in the wine. Cover the top with carrots and fresh thyme. Pressure cooked on high temperature with high-pressure for 10 minutes, the last 30 minutes high pressure on low flame.
Served on top of steamed brown rice and sided with Romain lettuce. Drizzled in balsamic vinegar, olive oil and a pinch of Himalayan salt.
This one came out so tasty I felt like punching a hole in the wall. The ginger, onion, and chardonnay we’re on top of the experience. The garlic and bacon we’re on the bottom. In the middle was a juicy, tender rabbit meat that we farmed ourselves. At the tip top of this mountain of flavor where wispy clouds of thyme moving past a little red flag that blew with a hint chili.
80% of the meat we consume as a family is from what we farm from our rabbitry and the deer we bring in from the forest. We have done this now for several years.
By lowering our standard of living we have increased our quality-of-life.
Much love,
K
