Rabbit Recipes to Celebrate 250 Years.

"1, 2, 3, 4, 5, 6, 7, 8, Schlemiel! Schlimazel! Hasenpfeffer Incorporated!"

This phrase is a Yiddish-American hopscotch chant from Penny Marshall's childhood; famously used in the opening credits of the 1970s TV sitcom “Laverne & Shirley”.  It translates to:

Schlemiel: An awkward, clumsy, or inept person.

Schlimazel: An unlucky, accident-prone person.

Hasenpfeffer: A traditional German, heavily-spiced rabbit stew.

So, it would make sense for a clumsy, unlucky rabbit to get caught and end up in a nicely seasoned rabbit stew, no?  During the Colonial years, wild rabbit could be found aplenty in the forests which stretched throughout the 13 colonies.  Home cooks and innkeepers used ingredients shown to them by the local natives, as well as what came over in ships, and eventually grown in gardens.  Recipes from France, Germany and the King’s England centered around braising, stewing or roasting which tenderized meat, and benefitted with additions of bacon, apple cider and herbs.

France

Fricassee was a highly popular colonial-era method of cooking rabbit, where the meat is first browned in a skillet and then stewed with vegetables and aromatic spices to create a rich gravy. 

The earliest recorded fricassee recipe appears in the 1542 French cookbook Livre Fort Excellent de Cuysine Tresutille & Proffitable.

Traditional Rabbit Fricassee

Ingredients:

1 whole rabbit, cut into pieces

1/4 lb. thick-cut bacon, diced

1 large onion, sliced into strips

2 whole cloves

Bouquet garni: Fresh parsley, a bay leaf, and celery tied in cheesecloth

4 Tbsp. butter plus 4 Tbsp. flour (for the roux)

2 cups chicken stock

Salt and black pepper to taste

Preparation:

Soak the rabbit joints in lukewarm water for 15 minutes to draw out excess blood, then drain and pat dry.

In a large Dutch oven or 5 to 6-quart soup kettle, brown the bacon, onions, and rabbit pieces.

Cover the rabbit with water, add the cloves, and drop in the cheesecloth seasoning bag. Let it simmer on low heat for about 1 hour, skimming the top as needed.

Remove the rabbit, bacon and onion, and keep warm on a serving platter. Strain the cooking liquid, discarding seasoning bag, cloves and any other food bits.

In a large saucepan, over medium-high heat, work the butter and flour together into a paste. Increase heat to high and slowly whisk in 2 cups of chicken stock until smooth and thickened; add salt and pepper to taste.

Pour the thickened gravy over the rabbit and serve hot.

Germany

Hasenpfeffer is a traditional German stew made of marinated rabbit or hare, braised with onions, wine, and vinegar and more often found in the state of Pennsylvania.  Originating in the 1300s, from the northwestern region of Westphalia, the name translates from the German words Hase (hare/rabbit) and Pfeffer (pepper/spiciness), describing a pungent, highly seasoned dish.

Hasenpfeffer (German Rabbit Stew)

Ingredients:

1 rabbit, cut into 8 pieces

1/2 cup red wine vinegar

1/2 cup onion, diced

1 bay leaf

2 whole cloves

1/2 cup flour

4 slices of thick-cut bacon, diced

3/4 cup chicken stock

Salt and black pepper to taste

Preparation:

Combine the rabbit, red wine vinegar, onion, bay leaf, and a dash of cloves in a bowl. Cover and marinate in the refrigerator for at least 12 hours

Remove the rabbit from the marinade and pat completely dry. Strain the onions, set aside in small bowl, discard bay leaf and cloves, and reserve the liquid.

Dredge the rabbit pieces in flour, salt, and pepper.

In a heavy-bottomed pot (cast iron or Dutch oven), fry the bacon and saved onions until soft. Remove and set aside.

In the same rendered fat, brown the rabbit pieces on all sides.

Return the bacon and onions to the pot, pour in the reserved marinade and the chicken stock, and bring to a simmer.

Cover the pot and braise in a 300°F oven) for 1.5 to 2 hours until the meat is fork-tender.

England

Crispy fried rabbit is a traditional dish in British cuisine, often referred to as Essex-style rabbit.  During the 18^th and 19^th centuries, cooks in the southern states adapted the recipe by:

Brined or Soaked: Soaked in buttermilk or salt water overnight to tenderize the lean meat and neutralize the mild "gaminess" of wild cottontails.

Seasoned & Dredged: Coated in an all-purpose flour, cornstarch, or breadcrumb mixture seasoned with spices like garlic, paprika, and cayenne.

Pan or Deep-Fried: Cooked in hot lard, vegetable, or peanut oil until the exterior is golden and crispy, while keeping the inside tender.

…and since we will be celebrating, in Monticello, America’s 250^th birthday for Pioneer Day Weekend, here is a recipe from The Mormon Pioneer Cookbook, 1995 edition, page 86.

 

Crunchy Fried Rabbit

Ingredients:

1 rabbit (2-3 lbs.), cut into serving pieces

½ tsp. salt

¼ tsp. pepper

¼ cup flour

1 egg

1/3 cup milk

¾ cup fine dry bread crumbs

Preparation:

Sprinkle rabbit with salt and pepper, then roll pieces in flour.  Beat together egg and milk.  Dip rabbit pieces in mixture, then roll in bread crumbs. Fry on both sides in hot oil (1/2 inch deep in skillet).  Reduce heat and cook 30 minutes or until tender and crisp.  Yields 4 servings.

Just in case you have a pesky, rascally rabbit hopping round and don’t know what to do with him…celebrate America’s birthday and Pioneer Day by eating him!

Mary Cokenour