TENDER RABBIT a las Dos Piedras

14 Jun

  • 1 large rabbit (1.5-2 kg)
  • 125 g bacon pieces
  • 125 g ground pork
  • 125 g botifarra
  • salt
  • pepper
  • 2 chopped onions
  • 6 chopped cloves garlic
  • a bay leaf
  • 1/3 teaspoon thyme
  • olive oil
  • 600 ml boxed red wine
  • allioli



1. Your rabbit may be purchased from one of the remaining animal stands on the Rambla dels Estudis. Salt can also be obtained on the Rambles or in Plaça Reial late at night—ask around. Half gram, €30 and a nimble frisking.
2. The Phoenicians mistook the rabbits they saw in Spain for hyraxes, deciding to call Spain I-Shapan-im or land of the hyraxes. This became the Latin Hispania.
3. I, too, have often been mistaken or misled or confused.
4. But we find solace where we can.
5. Grasp the bunny firmly by hind legs and head and pull the head back with a hard, sharp jerk.
6. Cut off the head.
7. Hang the remains upside down by one haunch over your sink from an Ikea hook to let the blood drain out.
8. Remove the forefeet.
9. Cut the skin around the rabbit’s hind ankles and then make a cut between these points across the lower part of the body. Remove the tail and peel the skin down and forward over the body. You are both dressing and undressing the rabbit and isn’t that neat.



10. Insert the knife blade by the throat and unzip the rabbit to its anus.
11. Reach into the body cavity, grasp at the windpipe and lungs, and pull out and down.
12. Holding the viscera, shake your tiny fists at the sky.
13. Bathe your rabbit thoroughly and pat it dry.
14. Remove the liver and the kidneys and the heart. Give the heart to your cats.
15. Detach the stumps of the front and hind legs, bone them and cube the meat.
16. Put the bacon, ground pork, botifarra, liver and kidneys into a food processor or chop them all up together.
17. Then put in the leg meat cubes and mix them in, more or less.
18. Salt and pepper. Taste.
19. Preheat the oven to 8.
20. Mix the onion, garlic, bay leaf and thyme in about 4 tablespoons of olive oil.
21. Rub the rabbit down with oil, inside and out, and stuff it with meat goo. You take things out, you put them back in again.
22. Put this in a large pan in the position that would have been face up with the onion mixture and pour Don Simon on it.
23. Roast it for 20 minutes, then turn it over and keep roasting for 45-55 minutes until clear juices seep out.
24. Put the rabbit on a platter and pour what’s in the pan through a sieve into a frying pan and heat it on medium low until it’s halved. Pour it on the rabbit.
25. Put on some lipstick.
26. Eat alone.

Serves you



Originally published in BCN Week, issue 47, June 14-17, 2007

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