“Rabbit with Carrots” = How To Cook Rabbit

A week ago on Tuesday evening I was at Richard Lafortune’s place for a “bunny with carrots” meal.  I supplied the carrots, which I had bought at the Farmer’s Market on Saturday.  The carrots were small and a little bit gnarly, but they were elevated to cuisine by a Serbian (yes.) recipe for carrots with yogurt.

A note for all of us would-be excellent cooks, before Richard found the right recipe and combo of his imaginative cooking, many recipes were read before the preparation begins.

Recipe Research

(Warning! Rabbits have a lot of small bones. Eat after removing meat from the bones.)

Menu: Thyme and Juniper Rabbit served with Serbian yogurt carrots with blueberry sauce.

The rabbit was purchased at the Seward Co-op in Minneapolis. Since I have never had rabbit, I was a little reluctant to try it, but Richard convinced me.  (The price of the rabbit was ridiculous – $30.00.)

I was the photographer and Richard plied his talents as chef.

It all starts with the cleaver. Vegetarians and vegans, be warned, these photos may disturb you.

Rabbit

Based on the recipe from Tarragon Rabbit from “Classic American Cookery” by Pearl Byrd Foster; Simon and Schuster, Fireside Books 1983; Pages 116-117.

Richard prepared and cooked one 2-pound rabbit. 

3 rabbits, each weighing 2-3 lbs cleaned, cut in serving portions (giblets removed)

Flour for dusting

1 tsp dried tarragon leaves

(Here Richard used, instead of tarragon, 4 fresh sprigs thyme)

Salt and freshly ground black pepper

12 ounces (Three sticks of butter)

(Richard used a ¼ cup of butter and ¼ cup olive combination instead of all butter)

3 cups of dry white wine or stock

2-4 Tbsp of all-purpose flour

Preparation/Method

Blend the flour, half of the tarragon (Thyme) and pepper together with Old Bay seasoning

  1. Toss the pieces of rabbit in the flour mixture to coat thoroughly.
  2. Melt butter (And olive oil) in a sauté pan and brown rabbit on all sides.
  3. Lower heat and add wine (or Stock) and simmer covered about 45 minutes [Here Richard used 1 cup apple cider plus 1-2 cups of chicken stock instead of wine]. Add remaining tarragon (Thyme and 4 juniper berries) and cook 5 minutes more.
  4. Remove the rabbit to a warm platter.
  5. Strain the fat off the drippings, reserving 4 tablespoons of it and place in a saucepan. While fat is heating, blend in 2 to 4 tablespoons of flour and stir with a wire-wisk until mixture has thickened and is well combined.  Then add the pan drippings cook slowly, stirring constantly until smooth. Season to taste and pour over rabbit and serve very hot. [Richard added tsp of pepper to the flour and 1½ tsp of salt.]

Begin browning rabbit pieces

 

Browned Rabbit – Stage 2

Cooked Rabbit – Stage 3

Serbian Carrots with Yogurt

Cleaned and washed small carrots (not baby carrots)

Suggestion: steam carrots first in water to soften

To the softened carrots sauce pan

Add brown sugar

Fleur de sel  (or salt)

Oil and butter

Ground black pepper

½ of a small onion finally chopped

Glazed Carrots

Stir the carrots to cover with the ingredients and to prevent sticking on a medium to low heat.

When carrots are browned remove from heat and place in a bowl. Then add ¾ cup of yogurt mixed with teaspoon of dried dill and serve.

Blueberry Sauce

Add frozen blueberries, about a cup and a half to a pan with ¼ cup of sugar.

To thicken Richard added a tsp of  “Bird’s Custard Powder” (If you have such a thing in your cupboard.)  Which he laughingly told me was his secret ingredient. Cause he knows I am such a purist. (A little cooking joke.)

Alternatively, I add a teaspoon of berry jam to thicken my fruit sauce.

Serbian Carrots, Gravy, Rabbit with Fresh Greens

 

 

 

 

 

Delicious!

 

A side story for your reading is attached about a Missouri Farmer who bought a pair of rabbits for his son to learn responsibility and wound up being fined millions of dollars by the USDA for selling rabbits.  It’s commentary on farming and the application of regulations. (Or Misapplication depending on your point of view)

http://www.hpj.com/archives/2011/aug11/aug15/0810LoosTalesMRsr.cfm

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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