This is really a footnote to the recipe “Slow cooked rabbit with boozy apricots”. Slow cooked meat dishes with a rich sauce are often served in the same way that the Tuscans serve their rich soups, that is spooned generously over some stale bread which has usually been rubbed with garlic. This is very easy in Tuscany as the bread is usually made without preservatives giving a lot of bread that quickly becomes stale – it is a little more difficult in the UK! But if you have some bread that is getting a little hard or if you lightly toast a piece of bread then rub it with a clove of garlic as you would when making Bruschetta. Place the bread at the bottom of a dish and spoon some sauce over the bread then add the meat and any remains sauce. The bread very quickly takes on the characteristics of the rich sauce – and removes that social question – Is it acceptable to dip bread into the sauce to finish off the dish??!
We simply used the left overs from “Slow cooked rabbit with boozy apricots” for this one – but it would work with most slow cooked meat dishes with a generous sauce!