Tuesday, January 26, 2010

Gourmet Cat Food
Finally -- something Hector will eat in chunks:  marinated and slow-roasted, slow-simmered Chinese rabbit.  He didn't want it marinated, or raw, or roast.  He wanted it falling-off-the bone, saucy COMPLEX (No, he didn't get the whole rabbit -- rabbit's expensive.  His stomach is pretty touchy, too, so a few nice nibbles did it).

Did the rabbit with my complex home-made version of a Chinese sauce base and -- my whammo ingredient -- canned cranberry sauce, It adds a sharp, slightly bitter sweetness that resembles -- but doesn't replicate -- plum sauce.  Mix it with apple-cider vinegar and sesame oil, and forget the ketchup dipping sauce.
Or add some hot chili sauce and garlic.  NOM!
I was going to smoke the bunny after marinating it, but decided to try a roast-and-stew treatment.  I've done it with goat, and it's luscious.  Takes a while, but it's worth it.  Makes the rabbit go a long way, because the flavor is so intense.  That tasty gaminess still comes through, but richer and more developed.

Dan was refusing to touch the rabbit until it came out all saucy and oriental.  He had some on rice.  He can't eat a lot of complex things, due to a very touchy digestive system -- his rice was eaten with tomatoes, tofu and a little cheese -- but he had to have a taste of the rabbit.
Me?  Bad weird health and all, I have a great blessing -- a stomach like a leaf-grinder.  I get to eat anything I want.

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