New Year's Last-Minute Rabbit & Prune Salad

1. 1 Rabbitpack 1.2 kg ≈ $22.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 80 g
2. 2 Processed cheesepack 200 g ≈ $3.00 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Prunespack 200 g ≈ $3.50 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Walnutspack 150 g ≈ $4.00 30 g
7. 7 Soy sauce 8 ml
8. 8 Mayonnaise 17 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach the rabbit¹ in cold salted water until boiling, then simmer covered for 45–50 minutes until fork-tender (meat should pull away from bone). Cool completely.

2. Boil eggs³ for 10 minutes, then shock in ice water and peel.

3. Pick meat from bones and dice into ½-inch cubes. Chop eggs³ into ½-inch cubes. Grate processed² cheese finely.

4. Rinse prunes⁴ in hot water and chop finely. Mince dill⁹ and roughly chop walnuts⁶ with a knife.

5. In a small bowl, mix mayo, pressed garlic⁵, and soy sauce into a smooth dressing.

6. In a deep bowl, combine rabbit¹, eggs³, cheese, and prunes⁴. Toss with dressing.

7. Top with walnuts⁶ and dill⁹. Serve immediately or chill 15 minutes before eating.