Rabbit meat is high in protein, and very dense, so really filling. A little goes a long way.
Ratatouille means something like “everything thrown in” in french. We strive to keep our fridge on a constant turnover without waste, so this type of dish sounded like a perfect fit. There were lots of random garden things sitting around and a couple cups of leftover roasted rabbit pieces from a few nights back that needed to get used up. We discovered EGGPLANT had actually formed on the big plants right before the frost, but we don’t even really like eggplant. (It’s…..well….blah. ) But they are tiny and so beautiful, and I wanted to do them justice. So Rabbittouille was born.
Take a couple chopped red onions and start to saute in olive oil. Add a few little eggplants, also chopped into chunks. 2 or 3 smaller bell peppers, and a hot one for fun, add to the sautee, then after a minute, add some stock. I used rabbit bone stock I’d made after we roasted the rabbits and took the meat off the bones. Always add some vinegar to your stock as it simmers, to pull out the minerals and calcium from the bones. You don’t need to use vegetables or herbs in your stock, you’re just making a nutrient dense broth, which you’ll season as you use it in your dishes.
You’ve sauteed the veggies and added broth. Now add a good handful of basil and parlsey, chopped. Salt and pepper to taste. Throw in a bay leaf or two. Grab a handful of green beans and chop and add to the pot. Or you could use zucchini chunks. Tomatoes- take all those weird ones on the counter, about 8 or so, chop and add to the pot. Lastly, toss in the rabbit meat. When it’s been roasted, it’s very soft and you don’t want to put it through much more cooking time. Simmer for about 20 minutes, and serve hot with crusty bread. Super Yum!