Breakfasting With The White Rabbit Or At Least His Heart, Liver And Kidneys.

. . . when suddenly a White Rabbit with pink eyes ran close by her.  There was nothing so very remarkable in that; nor did Alice think it so very much out of the way to hear the Rabbit say to itself, “Oh dear!  Oh dear! I shall be too late!

And so begins an amazing adventure as chronicled in Lewis Carroll’s Alice’s Adventures in Wonderland.  And yet, too late for what?  Well, too late for my breakfast.  As you may remember, I recently cooked a rabbit stew, and today I’m going to cook its tasty-bits for part of my breakfast–meaning heart, kidneys, and liver.  Let’s get started and pop down the rabbit-hole.

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A nice display of our rabbit’s insides, and yet I still need to assemble the material to transform what resides on the insides to what may be served on a plate.

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Duck fat, hickory smoked bacon, Swiss chard and garlic.  Oh my!

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Melting butter and duck fat together.  A truly warming sight and smell.

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Add a couple slices of bacon, sizzle, then remove bacon and add . . .

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Rabbit heart, kidneys, and liver along with a sprinkle of sea salt flakes and ground black pepper.  Lightly brown the animal’s inner organs on each side then remove.

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I then add Swiss Chard, salt, black pepper and wilt.  Time to assemble.

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On the plate, I have wilted greens with garlic, sautéed rabbit heart, kidneys and liver, smoked and sizzled bacon, and a fried egg.  And, of course, because I don’t go into work until much later, a dram of Laphroaig 10.  Perfect.  No music this time.  Only the sound of wind and birds through an open window as I taste and contemplate what I taste. Such a lovely rabbit-hole.  Bon Appétit!

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