Monday, April 9, 2007

Ever had Hasenpfeffer?

Neither had I. I wasn't even sure it was real. I'd suspected that it only existed in Bugs Bunny cartoons and the Laverne and Shirley theme song. But it is, in fact, a traditional german stew of rabbit (hence the Bugs Bunny reference), historically prepared with wine and vinegar. I'd never eaten rabbit, as it happens. It definitely reminds me of poultry, but it's not particularly chicken-like, much more... lush. I'd describe it as almost a white meat version of duck. At any rate, it was quite tasty. The green sauce you see on top of the rabbit leg is a pesto made with a very liberal amount of vinegar, which is sort of in keeping with the traditional preparation, but it overpowered the meat. It was excellent on its own, however, and paired very well with the fava beans, and to a lesser extent, the potatoes.

I'm ashamed to say that I didn't eat the asparagus. I'm not fond of asparagus. I'm trying, I'm just not there yet. But it didn't go to waste. It's on its way to the compost pile.

My housemate Robert brought this back from his Easter potluck party this evening in a Tupperware container (forgive my amateurish plating). Many thanks, Robert, for expanding my culinary horizons!


The Pastry Pirate said...

What?? You don't like asparagus?! It's over between us... but seriously, I hated it until I learned the secret. I'm sure you know the whole "no wider than a pencil" rule when selecting you 'gus, but also, never boil it. Put them on a sheet pan, drizzle olive oil, sprinkle salt and pepper and some thyme (if you have the thyme, hahahahha), toss and redistribute so it's in a single layer and throw it in a 375F oven until the tops are just getting cripy. That's the only way to eat asparagus as I see it. Except maybe in a nice panna cotta....

tommy said...

Hmmm... well, all right, I'll give it a try this weekend.