Maltese Rabbit Stew ~ The Slaughterhouse Jive
Last night, our PTA meeting ended in bloodshed ~ Welcome to Night Vale
Once upon a time, fellow WordPress wayfarer, Locksley, embarked upon a sweet little escapade around the Archipelago of Malta– albeit without the saintly Sister Madly. Not that he should feel the least bit guilty about this, mind you, with Sister Madly being something of a stranger;* however, it should be noted that any misfortune that befell Locksley during this Madly-free holiday- such as a plague of flying ants falling from the sky- was simply a coincidence.
* Yes, yes- rumors persist about how Sister Madly’s traveling companions are never seen nor heard from again, but these are the risks one takes when traveling. Besides, no one has ever proven a thing.
So after rambling around this exotic locale (without her) the valiant Locksley passed along to Sister Madly a recipe for a local delicacy- seriously, it uses an entire bottle of wine; what’s not to love? A most gracious gesture indeed, my friend.
However, finding rabbit meat in her hometown was not as easy as it should have been. The local butcher scene remains rabbit-free to this day, no doubt from the appalling lack of such creatures in the immediate area. Apparently, her town is nothing like the lush, fertile landscape of Malta (where she as never been) which is essential to the cottontail diet.
This search eventually led Sister Madly into the dark recesses of a farmer’s market, where she found a freezer simply labeled ‘game meat.’ Not wishing to look like a vegetarian to the crusty ol’ rancher, Sister Madly approached the situation as carnivorously as possible:
What sound did this beast make when it was alive?
While she didn’t find rabbit that day, she now knows what a quail sounds like.
So just as Sister Madly was threatening to eat a chicken nugget for every minute she went without a rabbit, the universe came through with an unexpected source: the seaside-residing, yet ever resourceful, Tallulah.
Now one would think that a small, coastal town would be known for its fresh seafood, not for its exotic meats- but then, who is she to decide what tickles the fancy of a seaside hamlet? Even if the carcass looked suspiciously like Tallulah’s intrepid little feline, Caviar…*
* Sans fur. And head. And feet. And everything else that makes amateur forensic identification impossible.
Until that moment, Sister Madly had been rather ambivalent on the subject of small game butchery, and would have remained so had the rabbit already been jointed. Sure, she’s cut up a chicken before, but it takes a great deal of imagination to tie this:
… to this:
Really, Mr. Butcher, if you took such care to remove the head and the feet, could you not also joint the creature? No doubt the savage finesse with which you wield a cleaver is nothing short of a culinary ballet, but stopping short of jointing is much like flossing your teeth halfway through a pirouette.
And by the way, it was most considerate of you, Mr. Butcher, to leave the kidneys in tact. It’s like finding a pearl in an oyster- a delightful, disgusting, little pearl.
At least, she assumes those were the kidneys…
After watching a video of a posh British lady jointing a rabbit on the internet- and indulging in a cider or two- Sister Madly found herself uttering those fatal words: how hard can it be?
But what started as an evening full of Let’s Make Rabbit Stew! optimism quickly became a nightmare of hacking, sawing, and a few choice words for Posh British Lady on the Internet. It’s no wonder the butcher didn’t joint the creature- it’s virtually impossible. The state penitentiary should consider reinforcing their cells with rabbit bones- nothing short of the Holy Hand Gernade was going to cut through those suckers. It would have been easier to slaughter and joint her brother-in-law.*
* Not really. Well… no, not really.
Needless to say, Sister Madly’s stew appears to be less than traditional in its presentation- that is, not served on the bone. She says ‘appears’ because she has never been to Malta, thus cannot say for certain. No doubt this was merely an oversight on the part of the valiant Locksley, much like the way one forgets to pack a toothbrush.
* A special ‘Thank You’ to Locksley– even if you did forget to take her along. She’ll overlook it- this time.
MALTESE RABBIT STEW
- 1 Rabbit, jointed
- 1 bottle full-bodied red wine, such as Cabernet
- 3 garlic cloves, chopped
- 1 onion, chopped
- 6-8 sprigs of thyme
- 6 bay leaves
- 1/4 tsp sumac
- 3-4 cups chicken stock
- 3 tbsp tomato paste
- 16-18 cipollini or pearl onions, peeled
- 2 carrots, chopped
- 10-12 baby potatoes, cubed
- 1 cup peas
- 2 tbsp capers, rinsed
- salt and pepper, to taste
- oil, for sauteing
Marinate rabbit in garlic, thyme, bay leaves, and 1 cup wine 1 hour to overnight
In dutch oven, brown rabbit on all sides; set aside (reserve marinade)
Saute chopped onion in oil; 5 min
Deglaze with 1 cup wine; 3-5 min
Add sumac and tomato paste, mix
Add carrots, potatoes, cippolini/pearl onions, mix
Add rabbit and marinade (including bay leaves, thyme and garlic)
Mix in stock and remaining wine; bring to a boil
Reduce heat, cover, and simmer for 1½ – 2 hours, or until meat is tender
Add peas and capers 10-15 minutes before the end of cooking
Remove bay leaves before serving
THEME SONG: White Rabbit, Jefferson Airplane