On Thursday i was wandering around Camberwell Market, checking out what sort of crabs the fishmongers usually stocked. On my way out, i wandered past one of the poultry sellers and noticed they sold rabbit! No idea what to do with it, i thought heck i'll figure that part out later, and bought one.
I came home, sure that i've seen bazillions of recipes for rabbit before. But after flicking through my cookbook, i was wrong! The one recipe i could find, that seemed appetizing, was a stifado- which i cooked using beef cheeks only a couple of months ago!
Thankfully i found a trend of slow cooking the rabbit in wine. So i pulled together this and that from the various recipes i came across, and came up with something a bit fancy.
