Wednesday, June 6, 2007

Spit-roast rabbit

When we talk about a good meal we don’t always mean expensive products and beautiful dishes, trying different techniques is also part of a gourmet experience, Sunday afternoon we had a different type of barbecue, we used rabbit as our main product, lit a bed of charcoal on our patio floor and slow-cooked the rabbit in the smoke on a spit for around 4 hours, basting the meat with a mixture of garlic, olive oil, salt, pepper and herbs (such as oregano, parsley and thyme) to give it a good country flavor and also to avoid the meat drying out, and we ate it with some aioli made by my friend Louis Phillipe from Barcelona, who has just finished his stage in Alain Ducasse at the Plaza Athenée, a Michelin 3-star restaurant that is part of a 4-star luxury hotel in Paris, which was interesting because while we talked about his experience in one of the hardest restaurants in the world and its cuisine, we enjoyed a “conejo al palo al alioli” with grilled antipasti and potatoes, and that is why I’m writing this, because I think that when it comes down to enjoying a good meal with friends and family, simple home cooking can be just as nice as fancy food and expensive products, try both and enjoy.

1 comment:

alanboggle said...


This summer I enjoyed a rabbit cooked in a simalar fashion in a resaurant in Tautovel, a village in south eastern France, just over the border from Spain. The rabbit was coated with oil and herbs, and barbequed. It was served with alioli, which I have since learned to make. Thanks for the recipie information.