drizzleanddip

rabbit ragout on tagliatelle

I met Lori about a week after I moved back to Cape Town 4 years ago.  We sat opposite each other at a wine tasting and very quickly established that we had a lot in common when we got chatting about food.  It was an instant click, and we have been good friends ever since. She assisted me on many shoots over a period of about a year and a half. She has had her own catering business and is now the creative chef for a large Cape Town catering company.

I love talking to her about food, eating with her, bouncing ideas off her and she is one of my most loyal blog readers offering me constant support. If you want to read about a few of Lori and my foodie adventures you can see we went to this years Taste of Cape Town and Last yearsTaste of Cape Town.  We had dinner at La Colombe last year and this year.

So when Lori mailed me about cooking a rabbit a couple of weeks ago, I was super keen.  Neither of us had cooked one before and we wanted as a way of learning to get up close and personal with this meat.  We decided on a ragout.

As she is so super efficient, Lori also handled the sourcing of the rabbit from Andy Fenner’s new meat business, Frankie Fenner Meat Merchants. They are all about selling top quality meat sourced from suppliers of ethically farmed animals.  They are due to open up their shop in town soon, but in the meantime are able to handle direct orders. I personally cant wait for them to open because their business philosophy appeals to me and I’m excited to check out their meat ‘bundles’. Click the link and go to their site for more info, or you could follow them on Twitter @FrankieFenner

We’ve got some proper meat waiting for you.
We can’t wait for you to try it.

Lori came round to my house with the bunny on Sunday and this is what we did:

For the pictures during hte making of and the recipe, visit  Drizzle and Dip