The Gallivanting Gourmand
Greg Duncan
Greg Duncan
is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 04.21.03


Angry Rabbits & Sambuca Chicken

Please forgive me for including a couple of Easter bunny jokes here (Hare). No bun intended.

Q. What does it mean when you see thirty rabbits in a row and they are all marching backwards? A. What you have is a receding hareline.

Q. What do you get when you pour boiling water down a rabbit hole? A. Hot cross bunnies.

Q. What do you get when a provincial election campaign falls on an Easter Monday? A. A Paques of lies.

For Easter, I wouldn't dream of including a recipe that uses our little furry friend as the main ingredient. Believe me, there are lots of bunny-laden dishes to choose from but I think I'll save those for another day.

As I write this, I am reminded of a friend who cooked up a mean fireside rabbit stew one summer. A visit to a local rabbit farm had produced a half dozen critters and he arrived at the campground with a gunnysack full of them. A sharp knife, some carrots, potatoes, and onions followed by a whole bottle of red wine saw us trying to convince the kiddies that Bugs Bunny tastes like chicken. Not one child would eat and I am sure they are now scarred for life.

Somehow, there is irony in the fact that they happily devoured a dozen hotdogs that contained non-descript by products of mechanically separated chicken and or beef and or pork of -- are there bunny parts in there? I'll save my hot dog column for another day too as the wiener season is almost upon us.

Last week I served up a dish that I believe is worthy of serving at any Holiday meal. This dish is simple to make and is 100 percent bunny free. That is unless you consider jumbo shrimp the Rabbit of the Sea.

Sambuca Shrimp

12-jumbo shrimp
4-tsp oil
3-cloves garlic, sliced
1/2-tsp butter
1-tsp flour
3-oz Sambuca
1-small tomato, diced
1 small onion, diced
1/2-cup heavy cream
Salt and pepper to taste

Clean, de-vein, and butterfly the shrimp. Add oil, garlic, and onions to a large skillet and simmer for a few minutes.

Add shrimp, flesh side down and cook until flesh is white. Add butter, sprinkle with flour, and turn shrimp over. Add Sambuca, tomatoes, cream, salt and pepper to taste.

Serve with some tender asparagus and a side of wild rice.