Nick Grimshaw
👤 SpeakerAppearances Over Time
Podcast Appearances
Thank you.
I do, yeah.
I sort of stew, or not stew, they call it cacciatore in Italian.
Okay.
In Italy, rather.
And it's basically cooked with lemon, white wine, rosemary, and garlic.
And so you've boned your rabbit, so you cut it all into pieces, brown it off in a pan, and then deglaze it with some white wine, add some rosemary, add some garlic, a little bit of stock, and just put the lid on.
It doesn't take long to cook rabbit.
You know, the longest part will be the legs.
You have lots of rabbits around.
Yeah, that's good, yeah.
Venison's another thing you should eat.
Yeah, I was going to ask you about that.
That's another one because we have so much venison in this country and we don't use enough of it.
Do a venison wellington.
Yeah, that's true, Marcus.
Where's your offering?
No, but this is for you.
He's a lot older, so this is where he's got to now.
He has his apples.