First, catch your rabbit.
Or get your friendly German butcher to get someone to catch it for you, and then ask him to cut it into nice little pieces that in no way resemble the Easter bunny (meaning he can keep the ears, eyes, and everything else). Then arrange them in a roasting tin with a bit of olive oil, a lot of white wine, garlic and herbs. Cover up and braise until “tender” (that was about two hours at 180C for two wabbits).
Now put the fur back on: dip in flour, then egg (mixed with a bit of mustard for good measure), then a nice coat of fresh breadcrumbs, pecorino, herbs and lemon zest. Let that sit in the fridge to firm up for a couple of hours, and when you’ve plied your guests with a suitable amount of wine, whip out the wabbit and fry that sucker till golden delicious.
I confess I had trepidations, but I was ready to blame any catastrophes on Jamie Oliver. As it turned out, I needn’t have worried, so I’ll instead take the credit myself and declare it a very fine way to chow bunny, and a delightfully crunchy way to celebrate (almost) three years of marriage. I have no doubt the next three will be even better – especially now that I no longer consider football to be a complete waste of time, which makes for a happier weekend household.
As another contribution to a happy household, I’ve also recently mastered the art of the Reuben sandwich, or at least our dear (and temporarily departed) Sailor’s version. It’s genius, really, to build a sandwich in a pan: put the rye, buttered-side down in the pan, then lay on your “Swiss” (aka Emmenthaler), followed by a lot of pastrami, followed by a lot of sauerkraut, followed by another piece of bread, buttered side up. When that’s done, it’s ready to turn and make golden brown on the other side. Serve with “Russian” sauce (mayo + ketchup), and maybe a gherkin on the side.
Of course when I say “mastered”, I really mean I understand the principle well enough to start tinkering with it. So pictured here is in fact not a Reuben, because it’s made with smoked turkey. (Wiki tells me this is in fact called a Rachel). And I think I added some sweet chilli to the “Russian” sauce. And mustard to the sandwich. Oh, and I think it’s a much better idea to put the sauerkraut on before the meat, so the bread doesn’t get soggy. I guess I’ll make a good Jewish wife yet.