[Sca-cooks] Bunny vs. bunny

[David Friedman]

At Mon, 26 Mar 2012 13:17:05 -0400 (GMT-04:00), Christiane wrote:
>
>
>Well, I made two rabbit dishes as a compare and contrast for an A&S competition this past weekend. One was the
qanura of rabbit from the Anonymous Andalusian, the other was a traditional Sicilian dish, rabbit in a sweet and sour sauce. 
>
>For the qanura, I redacted it thusly:
>
>1 3 pound rabbit, cut roughly into quarters

Why quarters? The original says "small pieces," which sounds smaller than that.

>1 cup red wine vinegar
>10 ounces or so of finely chopped walnuts
>7 or so small cloves of garlic
>boiling, salted water (enough to immerse the rabbit parts)
>
>I boiled the rabbit parts, skimming off the froth. When the rabbit parts were no longer pink, I took them out of the pot and browned
>them in olive oil. I ground up the cloves of garlic with the walnuts (mashing them in a ceramic bowl with the back of a wooden spoon),
> poured the garlic/walnut mixture into the vinegar, and poured the vinegar mixture into the pan. I cooked it for about half an hour,
>adding about a cup of broth from the boiling pot, ladling it in a little at a time.

That's how the Sicilian recipe does it, but doesn't fit the description of the Andalusion one, where you are simply starting with dilute vinegar
(vinegar and water). I'm not sure how much difference (if any) that makes, but it does make me concerned about modifying the one recipe
under the influence of the other. On the other hand, I didn't notice any other examples of that.



David/Cariadoc
www.daviddfriedman.com
daviddfriedman.blogspot.com/