I can't believe I wrote that instead of the English name!!!!!!!
S'funny, when you live somewhere long term, you start to think of things by what everybody else calls 'em .. like Vin, Lait, Supermarche .. I'm going to have problems when I return.
I walked into a lady in Hamleys a couple of months ago and, before I could stop myself I had apologised to her in my best French! Sad old fart!
It took ages to get all her clothes back on!
If you can find a recipe for Satay and just treat
the rabbit to the ginger and soy sauce etc marinade
it really is delicious although you do need to take it
off the bone, great on the bbq and only takes a couple
of mins to cook, a little bit of effort to get it to that
stage but its worth the effort, try it!
Can you enlarge on that a little please Dann?
Sounds excellent - and I have 3 unemployed rabbits taking a nap in the electric igloo as I type........
Registered User
Satay as found in the far East small pieces of marinated meat on a stick cooked on an earthenware charcoal burning grill that sits on the table
Steve
Some mistakes are too much fun to only make once
Yeah - but it was the ginger and soy sauce idea that appealed Steve. I wondered how he went about applying it to the deceased lagomorph.
yogurt tenderises meat, a dollop of pataks tandoori paste, ginger, garlic, and marinate for as long as you can, the satay idea is the best for bunny, small pieces with yogurt and tandoori.
fresh corriander scatered over picks it up, and a nice chutney.
Registered User
It was not applied Bob the meat was brought to the table on a flattish dish that contained the mixture so were half immersed in it. God I’m feeling hungry now
Some mistakes are too much fun to only make once
Landswehr
The recipe I got was from bbc.co.uk, a Hugh Fearnley-Whittingstall
for pheasant satay and I just replaced pheasant with rabbit, you can
print recipe from site, try it although I use about 5 rabbits to feed
4 people if you want more than a mouthful anyway!
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