Economical Cooking

"Fast food is popular because it's convenient, it's cheap, and it tastes good. But the real cost of eating fast food never appears on the menu."
- Eric Schlosser

If you have little culinary skills or little time to sit around a cauldron all day with a thousand ingredients on the go, it's understandable. But before you decide to use your microwave or dip into that ravioli bunker food source, wait. There's a cheap, easy, impressively delicious, and powerfully nutritious alternative. The rabbit.

Leg of rabbit roasted with root vegetables in a mushroom and red wine broth. Easy, cheap, thoughtful. Sounds like smart economics to me. The rabbit is the most expensive part, but I found two legs for around ten bucks at the local market. Chaboom. 

Beats (chopped bulky)
carrots (chopped bulky)
big yellow onion (sliced in big circles)
garlic (finely chopped)
rosemary (fresh)
parsley (fresh)
oregano (flakes)
pepper
salt
mushroom broth
Hemp oil
red wine
and of course, Roger.

If working out is your habit, then you should try rabbit. Rabbit is high in protein and low in fat. 

Cook as follows;

If you don't have a roasting pot/pan,  just use a large flat frying pan that has a lid. But for God's sake don't forget to grab the handle with an oven mit. I use a cloth. Oven mits? Pleeease. Yet I have an apron...As follows:

Rinse rabbit legs then pat dry
preheat oven to cook at 350 degrees
Wash your damn hands!

Wash, chop and chuck your vegetables. Lay a layer...of onion about half inch thick, on an oily (hemp) frying pan.  Not too oily, easy. Place your fresh whole rosemary twigs in a layer on top of the onion. Then chuck in your vegetables around the perimeter of the pan. Place your rabbit legs on the onion rosemary bedding (creepy expression) in the middle of the pan and chuck in the remainder of your vegetables. Not too many vegetables! No one ever came by for root vegetables as a main course - insert snarling hipsters and vegans alike. Then crack the pepper, crack crack the pepper, three pinches of salt, dash or two of cayanne (if you have it), three pinches of oregano and finely chopped garlic, all over. Now, before you put it in the oven pour over the hot mushroom bouillon, and splash in a little red wine. If you pour the broth, and wine like a frantic maniac like me, you'll notice you've  rinsed the presentation of all those fantastical pinches, and dashes, away. Don't fret. Double down! Repeat the cracking, pinching and dashing process again. I said, Flava Flav! 

Cover with a lid and put it in the oven for about and hour and a quarter. Every oven is different. At this point, it's in your hands. Not literally, put it back in the oven!

When it's done, serve it with a fishbowl of wine and present it as, Lapin aux légumes grillés dans un bouillon de champignon et sauce au vin rouge. Hopefully this everts any domesticated animal conversation. If not, pour more wine.

Enjoy