The Easter Bunny Gets It! An Easter Special (Chef Scotty B)

So, around 2000 years ago this long haired sandal wearing hippy type dude set off telling the world about peace and love and all manner of lovely fluffy ideas. For his efforts his best mate dobbed him into the cops after which they paraded him through a crowd of ignorant haters, nailed this dangerous criminal to a large cross and left him out on a hill to die slowly of exposure. Then they chucked him in a hole to marinate for a few days after which time he rose from the dead to exact his revenge on the world of the living and claim his rightful place as lord of the undead. Zombie Jesus lives! To commemorate the rebirth of their undead master devout followers have enslaved an army of vicious flesh eating zombie rabbits who, once a year, erupt forth from the foulest depths of the earth. They must consume the flesh of greedy children to allow them to lay their eggs and multiply and sharpen their massive fangs on the bones of their fallen victims. Every easter this furry hoard of doom, strikes terror into the hearts of the nations children who are lured to their zombie nest with the promise of chocolate treats.

This year we take the fight to the burrows and nests of these vicious killers themselves. We have turned the tables on our ancient enemies and will teach you how to cook and eat those that would eat you, and your young, if given the chance. Do this not for mere culinary satisfaction, or an adventurous dinner option over this, the most gruesome of holidays; do it for the children and all those lost in this senseless, and ancient struggle against the forces of this insidious cult and their undead overlord. Strike back against our fluffy oppressors. Its time the easter bunny gets it!

Getting ready to carve rabbit
Getting ready to carve rabbit
How to carve with a giant cleaver!
How to carve with a giant cleaver!

Rabbit and chocolate stew

  • Servings: 4
  • Difficulty: med
  • Print

  • 100g pancetta diced
  • 500g rabbit jointed
  • 150g onion chopped
  • 150g carrot chopped
  • 14g garlic finely chopped
  • 2g rosemary finely chopped
  • 2g thyme finely chopped
  • 1 bay leaf
  • 1 star anise
  • 2g fennel seeds
  • 4g cumin seeds
  • 2g black peppercorns
  • 400g tinned tomato
  • 150g red wine
  • 40g 90% dark chocolate finely chopped
  • 50g bourbon
  • 250g beef stock
  • 20g sugar
  • 5g salt
  • 500g baby potatoes
Spices for stew
Spices for stew

Preheat your oven to 180ºc. To joint your rabbit, remove the fore legs at the shoulder by pinching behind the bone and slicing straight down. Remove the hind legs by slicing through to the bone at the joint, popping the thigh bone out of the hip and slicing through. Cut through the ribs to the back bone at the third rib from the tail end, using a heavy knife cut through the back bone. Discard the remaining ribs and cut the back bone into three even chunks. Dry roast the spices in a pan and then grind into a fine powder in a mortar and pestle. Sear the rabbit meat in a hot fry pan until golden brown. Heat a large pot with a tablespoon of oil to a moderate heat and cook the pancetta slowly to release the oils. Once it has sweated out increase the heat add the onion and carrot and cook in the pancetta oil for around 3mins. Add the garlic, thyme, bay leaf and rosemary and cook for another 2 minutes. Add your toasted spice mix and cook for another minute. Add bourbon and red wine and bring it to the boil to evaporate off the alcohol. Dump your tomatoes into the pot and add the beef stock, sugar and salt. Bring the mix to the boil, and add the chocolate, and then transfer it into a roasting dish. Put the seared rabbit into the braising liquor. Place your baby potatoes around the edges of the roasting pan. Cover the roasting pan and place in the oven for 1 hour and 45 minutes.

Freshly cooked stew
Freshly cooked stew

To finish:

  • 200g baby carrots
  • 2 leaves of sage
  • 2 sprigs of rosemary
  • 2 sprigs of thyme

Bring a pot of water to the boil with a pinch salt. Prepare an ice bath. Remove the green tops from the carrots and drop them into the water. Boil for 1 minute and then transfer to the ice bath. Using a clean cloth, gently rub the skin off the carrots. Remove the stew from the oven and spoon a generous amount of the stew into your serving dish insuring you get a few potatoes and decent pieces of rabbit meat in there. Warm a pan and drop a knob of butter in there to melt. Toss the carrots through the butter and season with a pinch of salt. Place your carrots on top of the stew and then spread your fresh herbs over the top. This stew is quite rich so if you want drop a blob of sour cream in there to let it out a bit. Now take your delicious revenge on the undead legion of the Zombie Jesus.

Finished rabbit stew
Finished rabbit stew



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