COOKING A ROAST BEEF

at the big store where we go for staples once a month (organic flour, butter, milk, etc) they have a last chance meat bin, where is goes on super sale right before the trash can (their is padlocked out back or i would be there in an instant). this month they had local rabbits and free range chickens for 3 bucks each.

coated in mustard, dredged in spiced up flour, fried in pig lard in the dutch oven. browned all the pieces (this is the key for cooking rabbit or it will be dry and stringy- it doesnt have much fat), poured over homemade chicken stock, fresh thyme and rosemary went in and a bay leaf. then cooked in the woodstove for a few hours. an hour before, put in sliced spuds. the sauce is wonderful or you can thicken it to make a gravy. the rabbit was moist and succulent. one of the best i have had.

in a way we did rescue it from the trash. i am glad that some stores do mark down to sell their waste rather than dumping it. not all stores do that.

this was a hearty lunch for three (amaya ate the heart and liver) and with the leftovers tonight i'll make rabbit n' rice with fried bananas (kind of cuban flavored) and a polenta cake. then i'll make a nice broth with the leftover bones and with the left over sauce, i'll make a thick gravy for future mashed potatoes or biscuits and gravy. probably four meals for 3 bucks.

This is me doing one of my favorite things, Dutch Oven cooking. This was the fist time I had used my ovens so I needed to melt the wax off of them. We took a pic cause we thought it was pretty funny.

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