Back when I was a kid, food and taste were much simpler. We didn’t grow up rich, so my dad would hunt rabbits with us as a family activity—no wonder we’re all a bit messed up, but that’s another story. Rabbit on our table was always one of two things: lightly dusted in flour and shallow fried, or simmered into a hearty casserole. Don’t get me wrong, my mother was a good cook, but even now the smell of the raw product makes me gag.
That’s why your recipe and pictures really caught my attention. You’ve managed to take something so familiar from my childhood and present it in a way that feels fresh, enticing, and elegant. It makes me want to look past the raw smell and remember the tenderness of those belly flaps, the crisp aubergine, and the balance of flavors you’ve created. If this is how you treat rabbit, I’d love to see what you do with your other favorite ingredients.