Grab the Audio for this week’s show. More show notes to follow soon.
On this week’s show we discuss some more seed selection tips, why beef and citrus may be more expensive soon, the un–sustainability of shipping meats and finally we cook a Braised, Stuffed Rabbit with Blood Orange Risotto. I also announce the formation of The Kitchen Garden Network–the portal for all things related to food, cooking and the politics of what we eat.
Links:
- Flickr Photos
- US Beef Packers Cut Slaughter
- Feds Disaster Relief Efforts
- Frozen Orange Juice Shares Soar
- North Korean Giant Bunny Program
- The Kitchen Garden Company
Technorati Tags: gastrocast, rabbit, bunny, cooking, food, risotto, blood oranges, culinary podcast, sustainability, gastrocast
{ 3 comments… read them below or add one }
sigh, rabbits aren’t rodents, they are from Lagomorphs. It’s not like it really matters rodents taste fine too.
URL:
http://en.wikipedia.org/wiki/Rabbit
Great idea to bone and stuff rabbit – don’t know why its not done more often. I regularly bone out chicken / partridge / pheasant but have never thought about rabbits, we had one casseroled last night with thyme and lots of whole garlic. I am slightly confused between the description on the audio and the photos – surely if you’re going to cut it into two halves it doesn’t matter how you gut it, through the belly or the back?
ForestArtisan, I had no choice with this rabbit as it was bought. Because it was gutted through the belly there was little option when boning it but to make it into two halves. However, if I had the option–boning and gutting through the back would be best for stuffing–that way the belly is whole and the rabbit could be made into more of a roulade.