So, with my collection of cheap canned goodies I head out to the High Street of Beeston Town whereupon I come across rabbit - in the shop of Messrs George Hogg the Butchers Est. Hogg - what more perfect name for a butcher except for Hackett and Slashett the Master Butchers. The name Hogg has grace and dignity which Bull might not.
Anyroadup, I purchased a young rabbit carcass with the intention of creating something akin to Rick Stein's French Odyssey creation of Rabbit and Prunes. Alas and alack I do not have access to Agen prunes but I did gather together rabbit, prunes, celery, carrots, streaky bacon and shallots and put together this rustic dish of rabbit pieces and veg with red wine.
Veg was prepared and the rabbit seasons and a bouquet garni put together for the pot.
The meat was browned and the shallots, mushrooms and streaky bacon cooked through on the stove.
Finally all the ingredients were added to the stock pot and allowed to simmer for and hour with new potatoes added. The original recipe called for polenta but I felt like calling my own tune with this one.
As you can see (above) the meal turned out delicious and whilst in the creative mood I turned my attention to other things photographically around the house including new cushions and a jar of clothes pegs.