barefoot bunny stew
You
will need the following culinary items - the cooker that comes with
your van,
a two quid disposable BBQ & something to stand it on.
A cast iron cooking pot, a skillet (2 pans that clip together), oven
gloves/tea towel etc.
A sharp knife, big spoon and a chopping board.
Don't forget knives, forks, plates and a couple of elegant long stemmed
glasses
for finishing off the bottle of wine.
Ingredients;
Bunny, psychedelic (available at lots of shows now) or ordinary boring
button mushrooms,
onions, a packet of coq au vin mix, water, a cupful of red wine & a
bag of
oven chips.
Salt & freshly ground black pepper.
Method
- light BBQ, you only need to give it about 10 minutes for the flames
to take hold
because you need it to be hot at first
(too hot to cook
meat on the rack) and to last a long time.
Skin & dress bunny, you
don't need to be too careful,
take full advantage of any broken bones
to speed up what is generally an unpleasant experience.
Joint the
bunny, thinly slice the vegetables, and fling the lot in the cast iron
casserole &
cover with the wine and the stock made up with boiling
water.
Place the casserole dish on the down wind end of the BBQ.
If the
wind is particularly strong,
you may find that you need to swap the
casserole dish to the other end
& turn the BBQ around to face the
other way,
part way through cooking in order to stop all the coals
burning away at one end.
After about 45 minutes, put oven chips into the pre-heated skillet
& cook on the hob for about 30 minutes.
You will need to gently shake & invert the skillet every 5 minutes
or so to ensure that the
chips are evenly browned.
Serve
onto warmed plates
(under the unlit grill or on top of the skillet for
the last 10 minutes works for me),
Season to taste & serve
immediately.
This
recipe works equally well with squashed pheasant or partridge.
I
understand that people have also made it with chicken portions bought
from a supermarket.