I found a market that sells rabbits.
>>22002001Broken down and dusted with flour. I've never cooked rabbit before so I kinda butchered it.
yay anime
>>22002012Browning the buns>>22002016Anime is good for yuyu, just like rabbits are
Mental illness
>>22002020Buns out, peppers and onions in
>>22002001Your sour cream has turned.
>>22002001I have been enjoying the increase of OC threads lately.But I could do without the anime.
>>22002023Now the tomato paste (not sour cream) and minced garlic>>22002025heh>>22002026Thanks; sorry.
>>22002026I did that!
>>22002030Nobody asked
>>22002028Deglaze with wine
>>22002028>Garlick and Onione in the same dishAlready ruined>>22002012Yucky synthetic plastic cutting board>>22002031Yes they did kek cry pussy
>>22002034time for me to leave
>>22002035Nobody asked
>>22002033Once that's almost dried up, add tomatoes (I only needed one can), minced sage and rosemary, bay leaves, capers, salt+pepper. I also minced the liver and mixed it in.
>>22002042And then the buns go back in, and time to wait.
>>22002035nobody cares honestly
>>22002050Excited to see the end result anon. Rabbit (fenek) is very big in Maltese cuisine, so let me know if you want my Nanna's recipe.
To quell our boredom during the wait, let's do a butter tasting with some bread I baked earlier, featuring the butter I usually buy (kerrygold), one that's a dollar cheaper, and some fancy French AOP butter.The """Danish creamery""" (Made in the USA) is bland, it tastes pretty much like cream in comparison.The Kerrygold is richer, saltier than the other two, with an sort of tangy butteryness.The Beurre D'Isigny is richer still, and the buttery flavor is full and satisfying, with no tang or oilyness. It's pretty damn good. This is first time I've splurged on it, I'll probably keep some on hand to eat with bread and keep using kerrygold for regular cooking.
>>22002050Oooh, don't know what Conilglio is, but this reminds me of Coq a vin. Can't wait to see the end result, cookguy
>>22002050And done. I think it turned out pretty good, but I think I overcooked it a bit.I'd like to make it again but that rabbit cost $40... I think I'll take up rabbit hunting.>>22002059>let me know if you want my Nanna's recipe.Hell yeah, please share.>>22002101>Conilgliothe order is a rabbit
>>22002109This is how my Nanna makes stuffat tal-fenek>1 rabbit in medium size chunks, plus organs separate>2 roughly chopped onions>1 finely minced small red chilli >6 sliced garlic cloves>1 tbsp concentrated tomato paste>2 carrots, peeled in large chunks>5 potatoes, as above>cup or so of fresh/frozen hulled ful/broad beans>1/2 bottle red wine>4 roughly chopped tomatoes >1 tsp thyme>1/2 tsp coriander powder>pinch each of cinnamon, nutmeg, sugar, allspice and cumin>2 bay leaves>salt and pepper to taste>chopped fresh parsley, oregano, and/or whatever other fresh herbs you have1. use red wine and half the garlic, bay leaves, and salt, pepper to marinate the rabbit for at least 5 hours or overnight2. then sear the drained rabbit (save the marinade) for just couple minutes each side in olive oil 3. add the onion and saute till it starts to brown, add your remaining garlic and chilli and saute for a minute or so 4. add your tomato paste, tomatoes, and rabbit organs and cook for a minute before adding in the marinade from earlier, plus all your herbs and spices except the fresh ones5. simmer for about an hour, stir occasionally and add a little water if it reduces below covering the meat6. add the carrots and potato and continue to simmer for about half an hour7. when the veg are 5-10 minutes from done and the rabbit is falling off the bone add your broad beans 8. when broad beans are soft enough stir in your fresh herbs and serve with sourdough bread
>>22002001>>22002012Game meat is only good when it is very fresh. This cheap garbage you bought has been sitting around for an ungodly amount if time which is why it looks nothing like fresh rabbit. It also doesn't help that you have no idea how to cook.
>>22002001Rabbits are frens not foods.
Thanks for the thread OP. Shan't be crying about anime on the cooking board for anime and manga enthusiasts howeverbeit.
>>22002109Looks lovely OP.
>>22002328Shitter and trannyfarms are not a study.
>>22002328I get it. You blame having watched anime on your own sorry state.
>>22002109Looks pretty tasty. I haven't had rabbit, but I've had a cacciatore like this before made from chicken instead. I like to have it over buttered pasta.
>>22002026Anime website.
>>22002788Not anymore. You can't expect people to have watched anime on the cooking board, dumb /a/ tourist.
>>22002238Hmm, sounds good. Thanks!>>22002721>>22002752ThanksI made cheesecake for the first time too, but I don't have the right pan so this is what it looks like after digging it out of a regular cake pan. It tastes good though.
>>22002855And yet, here we are.
>>22002855>immigrant calls natives "tourists" as he replaces the local culture with garbageEvery time.
>>22002855Tonight, I'm having chipsu and cola with dinner.
I'm just posting a smuggie with my nuggies.
certified rabbit house gem
>>22002924don't you mean チップス and コーラ with ディナー
>>22002860With cheesecake it’s all about the taste to me, would be very happy eating this
>>22002109if you have farms in your area, try and see if they sell rabbits, 40 bucks for a single rabbit is outrageous the farm next to my parents' place in the countryside sells them for around 15 to 20 bucks
>>22002087how expensive is the French butter in the USA? Philadelphia cream cheese or Kraft products in France are always around twice or thrice the normal price so I'm thinking it will be the same here in reverse.
>>22003832>15 to 20 bucksYeah that's a lot more reasonable, $40 is pretty nuts and I won't pay it again. I really am going to try rabbit hunting, I think I've found somewhere not to far from me where I'll be able to.>>22003841It was about $7
Why is all your butter salted? Why salt it?
>>22004513The most basic tenet of cooking 101 is that food needs salt in it to taste good.
