Thursday, 7 May 2009
Tonno di Coniglio
After the lovely rabbit salad that I had on St George's Day, I decided that I wanted to make one myself. As it happened, I had a rabbit in the freezer. I remembered eating a marinated rabbit salad once that was described as tonno di coniglio (rabbit cooked like tuna), which was precisely the effect I was going for.
Judy Witt showed me the way with her very straightforward recipe. A few days to marinade and there it was.
In a salad with lovely tender mixed leaves, some marinated artichoke hearts and some chopped up pork scratchings to give a crunch, and a splash of sherry vinegar to dress, it made a lovely light lunch. The rabbit comes out with a very similar texture to tinned tuna, but tastes like chicken.