Rosie begins her three-meal challenge with a hearty bowl of rabbit chowder
Rosie sets herself a challenge. Three tasty meals from a single rabbit - part one
Iwas taught by my mother and grandmother never to waste food. They lived with scarcity through world wars, and made me believe that it was a mortal sin to throw food away, although that lesson stood me in good stead when I had to feed two growing boys on little money. I know times have changed, and was even told by a hypnotist when I sought help because I was rapidly becoming the size of a small principality, that ‘There isn’t a war on. You don’t have to eat everything that’s on your plate!’ but it still grieves me today when I see my friends and family scan a ‘best-before’ date and discard a food item out of hand because it was at its best yesterday. My argument, ‘We have a sense of smell for a reason’ carries no weight, and sometimes I’m compelled to field stuff to take home before it hits the bin. I am a standing joke, but my mother would be proud.
So, bearing all that in mind, you’ll understand how I looked upon getting three meals from one quarry animal as a suitable challenge. I was forced to buy a rabbit from an up-market butcher because there is a dearth of them in the area where I live, apparently, and it cost me a tenner. Ten quid! It wasn’t a particularly imposing creature, either, just your bog-standard bunny and at the time, I was determined to get at least two meals out of it, so I asked the butcher to cut it in half. Before I could give him further instruction, he chopped it straight across the middle instead of cutting it lengthways.. There isn’t a lot of meat on the fore end, but I am bloody-minded enough to ‘stick to the plan’.
This tasty and filling chowder is ‘part one’ – served with crusty bread for a warming lunch on a cold day. Next month will be part two, individual rabbit pies, and I’ll use the ‘legs end’ for an ‘almost springtime’ butternut squash delight for several hungry people – that’ll be part three. Strap in! I
Fore end of rabbit
Two sticks celery x 2
One carrot x 2
One onion x 2
Two potatoes, cut into chunks
Chicken stock cubes or pods
Small tin of sweet corn
2 tsps cornflour and 125ml water
Salt and pepper
Serve with crusty bread.