Run, rabbit, run

The joys of living in rural France. A friend has kindly offered me one of her rabbits - oven-ready, I'm assured - that she's planning to butcher over the weekend. How could I possibly refuse? I returned the favour by inviting her to partake of said bunny chez nous one night next week. Because, of course, coming from Birmingham, I'm an expert in cooking freshly-killed rabbits.

So my book of choice this evening has been Elizabeth David's 'French Provincial Cooking' (this blog promises to be nothing if not a bit random). The book contains two recipes for rabbit: one's an hors d'œuvre, the other is sauce au vin du Médoc (beef, rabbit and pork or hare stewed in red wine).

'1 rabbit, 1 1/2 lb. stewing beef, 1 hare or 1 1/2 lb. lean pork, 6 shallots, 4 cloves of garlic, 1 bayleaf, small sprig of thyme, large bundle of parsley, 1 dessertspoon of flour, salt, sugar, 1 square of plain chocolate, 1 bottle red wine, equal quantity of water, 3 large carrots, pork dripping or oil... Put on the lid and simmer, just a murmur, for about 5 hours... On the second day simmer again for about 2 hours before serving.'

What?!

I miss Marks and Spencer and I want to go home.