Our life living off the land in our log cabin, breathing fresh mountain air, and getting back to basics.

Friday, May 25, 2012

Bunnies as Pets, Fresh Local Rabbits for Dinner

When I was a child, we always had bunnies as pets.  We kept them in special cages behind the house, but they were always loved and treated just as you would a dog or cat (we could not have those, my mom was terribly allergic). I (we all did) loved our bunnies.

The first time I went to Luxembourg with Johny, I had my first experience eating rabbit.  When I was told what the menu was, rabbit, I thought to myself, "how can I possibly eat this?  I must be a gracious guest, and this is a delicacy here, and oh my, what do I do?".  I decided, "what is the worst thing that can happen" and chose to be the gracious guest.  I was pleasantly surprised.  It was sweet.  Tender. DELICIOUS!

Since then, I have not prepared rabbit often.  But here in the mountains, we can get fresh rabbit at the Sylva Farmers Market, specifically from Balltown Bee Farm.  They carry fresh organically fed rabbit and sell it frozen, ready to cook. 

This is a Luxembourg Family Rabbit recipe.  I hope you decide to try it, if you never had.  You will be very pleased you did.  And though it takes some time, it is a simple recipe, and not all consuming to prepare.

You will need:

2 6" sprigs of rosemary
4-5 garlic cloves
1 fresh rabbit, cut in pieces
2 cups of white wine
1 cup of water
1 bullion cube, chicken or vegetable
2 tablespoons of olive oil
4 tablespoons of butter or so
1 tablespoon of flour

Pat dry and then salt and pepper the rabbit.  Put the oil, butter, garlic, rosemary and rabbit in a pot (with a lid, I used my ceramic cast iron dutch oven) on top of the stove on medium low heat.  Begin to brown the rabbit, slowly. 

Turn the rabbit once it browns on one side.

Once the rabbit is browned on both sides, add 1 cup of white wine (sweet wine, sweet gravy; dry wine, dry gravy; you choose, I prefer sweeter with the rabbit).

Let the liquid reduce, and then add the another cup of white wine and the cup of water with bullion cube.  Cook for 45 - 60 minutes, depending on the freshness of the rabbit.

Remove the rabbit from the pot, and put in a covered dish.  Then add a tablespoon of flour and a tablespoon of butter (or so, remember I am a little-bit-of-this-little-bit-of-that kind of cook) into the remaining juices, and whisk.  Ta da!...gravy!

I served the rabbit with dandelion salad and polenta.  Delicious!  Here is the finished dish, and yes, I know, I am not an extravagant plater...

Do you have a favorite rabbit recipe?  Please share!

Thanks for reading my blog, see you tomorrow,


Osage Bluff Quilter said...

We've had not had rabbit for probably38 years. A friend then raised them.
We do eat a lot of squirrels. Hubby is excited as season opens tomorrow. We love squirrel and dumplings. One year at Deer camp he fixed 28 squirrels in his grandmother BIG cast iron kettle. You use cream of chicken soup and the dumplings are from Bisquick. Yum, yum!

Lise said...

Never had squirrel, we have plenty of them, plump fellows, I am sure fattened up by all my birdseed they eat:) Are you willing to share the details of your squirrel and dumpling recipe? I guess we'd have to learn how to skin and dress it too...so far the only food we've hunted grows from the ground, LOL. Definitely a step in my log cabin life I want to take, hunting I mean...will have to find a mentor close to me!