And then we ate the hare

Today my sister, her partner Anne and their kids Ciara and Reece joined us for The Eating of The Hare. They took our bigger boy out to lunch and Owy went to cricket, so I had a couple of hours of uninterrupted kitchen time to potter while our smaller boy slept. There is nothing nicer than feeding people that you care about, and to be feeding them food which they’d been responsible for increased the pleasure. Anne is a bit of a spoiler, so things kicked off with spiders made with sexy ice cream and Cascade soft drinks:


I’m not sure if that’s sharing or territorial pissing that you’re seeing in that picture, but that’s five year old boys for you.

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Huntin’ and shootin’ and totally NSFV

We spent the weekend at my sister-in-law Anne’s farm on the Monaro Plains in southern NSW. There were all manner of country pursuits including feeding the sheep, watching the kids have goes in the tractor and letting the toddler have a go of the steering wheel.


tractorJet at the wheel

(If you think that was just some crazy set up toddler diving shot, check here – and no, we weren’t on a road.)

There was lots of good food and more wine than was really necessary. And there was my sister Kelly heading out to see if she could shoot a bunny, back within the hour bearing a wild hare. She is an art teacher and decided to get all Dutch on our ass:

still life

Then Anne dressed the hare while we (and the kids) looked on. We hung the hare for a day in the farm’s old “meat room”, and brought it back home on ice. We were a bit unsure about hanging it here – it’s not exactly a European climate, and we’d already gutted it. Fortunately Stephanie Alexander’s Cooks Companion had the answer – as it almost always does – and it was only necessary to rest it in the fridge for a few days.

I jointed it and rubbed the carcass with olive oil and it’s in the fridge on a rack, covered with muslin. I’ll cook it up tomorrow for the extended family on Friday, but we’ll need something else too as one hare won’t feed all of us.

We didn’t keep the offal because my sister was afraid of hydatids, but she’s not really an offal fancier and I wish I’d kept the liver. I’m thinking a braise with thyme, red wine, prunes, pepper and maybe a tiny bit of bitter chocolate. Your suggestions and expertise are very welcome in comments.

There’s a couple of photos over the fold (gore warning), and a lot more both photos and gore at my flickr.

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A Dinner of Righteous Maturity to conclude a three lolly bag weekend

Five Kinds of Fuck-Off Rad

Rachel of Thus Bakes Zarathustra is presently sojourning with a bunch of Yankee pointyheads in pursuit of her PhD. Writing at TBZ’s previous incarnation she said:

The thing is the next day I came home from the library starving and sick of books, and there was a bowl of carrot and avocado salad in the fridge and this cake, and I ate it and I felt a rush of righteous maturity akin to flossing my teeth or getting a pap smear.

We all need that feeling sometimes, don’t we?

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