I'm Gonna Get That Pesky Wabbit.

Sunday 31/7/2005

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Diary and Notes

I have figured out why people don't eat more rabbit and I think it's all a cunning evolutionary ploy by our little Oryctolagus cuniculus chums and it's all about size.

Now I know our little rodent friends are cunning - tasty and cunning. And they know they are tasty and that's why they have to be cunning. Rabbits are one of the tastiest things that exist and this excessive tastiness has necessitated the development of a few strategies of survival to stop them being devoured into exctinction.

Their first strategy, and perhaps most famous, is the concept of breeding like rabbits. Yep, they are pretty good at keeping the numbers up in the way nature intended. They are also damn fast runners, can hop, bite, scratch and dig in order to escape and they also have a keen sense of hearing and smell. It's a wonder anybody manages to catch one at all.

But then of course we have guns.

So what cunning strategy has the rabbit devised to make sure he isn't mankind's favoured prey?

Size, they just make themselves the worst size possible.

A few people I have spoken to about these furry juice balls say they don't eat them because of the bones. Rabbits are pretty bony and if you don't like sucking meat off a piece of bone then they are not for you - I however love meat on the bone and their boniness is no defence against me.

Nor is being fluffy and cute. I don't care what they look like, they're going in the pot.

But what they have done is become irritatingly sized. Too small to be enough for a family and just too big for one person to want to eat a whole one. The average rabbit is perfectly sized for one and a half people to have for dinner - and I don't know any half sized people to invite round.

If I had two rabbits I could probably feed three, but I don't, I only have one and that's the quandry. Do I gorge myself and force down that last quarter or do I keep it for breakfast? And this is probably why most people don't eat rabbit more often - nothing to do with fluffiness or bones, it's just because they are impractical. If somebody were to breed a giant super rabbit then I think they may take over from chickens as the meat of choice. Especially if they could breed them to be really ugly so that children wouldn't complain about murdering Thumper or Bugs Bunny.

That's the plan - I shall genetically engineer giant ugly super rabbits and make my fortune. I'll be the Bernard Matthews of the cony world - bootiful.

Now let's all sing along: "Bright eyes, burning like fire..."


I know navarin is normally made with lamb but I don't see why I can't make a nice rabbit version. My old French grandma Helene wouldn't mind too much - I know she doesn't like me messing around with traditional recipes but she hated anything fluffy even more, and the thought of somebody killing rabbits would have really cheered her day.

Excellent it was too, simple but delicious.

Cake Blog

Chocolate Steamed Pudding: I was wondering if Tesco's were going to redeem themselves after the awful pie of yestderday. This wasn't too bad. Two for a quid as well. More steamed puds to follow I think.


  • Navarin de Lapin (Sounds so much better than rabbit and turnip stew)
  • Mashed Potatoes
  • Matled Brown Bread


    Navarin De Lapin
    1 Rabbit
    Little Plain Flour
    1 Tbsp Olive Oil
    1 Onion
    1 Carrot
    1 Stick Celery
    1 Clove of Garlic
    4 Small Turnips
    100ml Chicken Stock
    1 tsp Dijon Mustard
    1 tsp Herbs de Provence
    1 Glass White Wine
    Salt and Pepper


  • Joint the rabbit. Dust with a little seasoned flour and brown in a little olive oil and set aside. Dice the onion, carrot and celery and sweat in the pan, then add the minced garlic and the browned rabbit. Pour on the wine and reduce for a few minutes. Add the mustard , chicken stock and herbs. Simmer gently for an hour. While the rabbit is stewing, peel and cut the turnips into chunks. Sprinkle on loads of salt and leave for 30 minutes. Rinse well and drain then add to the rabbit pan. The rabbit should be really tender after about 1 hour 30 minutes.


    *All quantities are very approximate and for 1 1/2 people