these things are...

these things are not awful, but offal

A friend was braising a whole rabbit for dinner, but the dish didn’t call for offal. In the slow food style, a sustainable snout to tail mentality, we decided to snack on wabbit offal - as you do. With a pan, prongs and butter I took up the challenge with gusto, and even spitting butter burns didn’t char my enthusiasm.

The recipe:

Pad dry the offal and then dust with flour.

In a thick based pan heat a dash of olive oil and then melt a chunk of butter.

Salt and Pepper the yellowy liquid (without burning yourself if possible) and add the offal - we used the Kidneys, Liver and Heart of the wabbit. Turn over as little as possible so that they are golden.

Once crisped, add a generous splash of Balsamic Vinegar to the pan, this will sweeten and further deepen the golden tinge of the offal. Remove the offal when sufficiently coloured. Deglaze the remaining juices.

Eat.

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