Thursday, February 6, 2020

Rabbit Braised in Homemade Mead

The pictures describe this experiment well. I took a pound jar of local unpasteurized honey, added two times the amount of water and pitched in about 1/2 tsp of yeast (intended for beer). Waited two weeks and it became pleasantly effervescent. Filtered that. Nice and clear and only a hint of residual sweetness. Then browned some rabbit pieces in butter, added mushrooms and whole shallots, and braised it in the mead. A few pieces were eaten for dinner and the rest was taken off the bones and put in a container in the fridge wherein it solidified as an aspic. Bunny jello if you will. Luscious!


Anonymous said...

Must be a lot of cartilage in bunnies. (I've only eaten it once. No objections to it.) This looks good!

Andrew Martin said...

A) Is that really all there is to it to making mead? And do you filter it with cheesecloth?

B) Where do you source the rabbit? I know you have friends who are hunters -- did you come by your rabbit, or did you go buy it?

C) How long will this keep in the fridge? I imagine aspic has a pretty good shelf-life. Or does it dry out?

Bravo anyway, I think it's brilliant that you are doing this, and so creatively. Few others in the culinary world are reviving "the Jell".

Ken Albala said...

Andrew, YES,its just honey and water, and yes filtered. Rabbit from Podesto's. I don't know how long it lasts, maybe a week. It's meat after all. And thanks!

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