Ingredients
1 rabbit, wild, cleaned
2 cup bouillon or chicken stock
1 garlic clove, halved
4 bacon strips, smoked
1 cooking oil
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 tbsp parsley, chopped
6 oz mushrooms, can
1 tsp butter
2 tbsp onion tops, chopped
1/2 tsp mustard, dry
1/2 tsp sugar
1/2 tsp worcestershire sauce
1/4 cup vinegar
4 tbsp flour
Directions
One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let
stand a few minutes then rinse and wipe. Rub each piece with cut
garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black
iron pot; remove and set aside. Lightly flour rabbit and pan-fry til
well brown, adding cooking oil as needed. Remove rabbit, pour off oil
retaining about 1 Tbsp, and saute onion, bell pepper and parsley
until onions are soft. Meanwhile, brown mushrooms in butter. Return
rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer
slowly for 1 to 1-1/2 hours or until tender. Turn rabbit
occasionally, adding stock. After rabbit is done, remove & make gravy
with flour & broth. Suggestions: Subst. beer or wine for part of
bouillon. Use roux for gravy. Recipe date: 12/12/87
Servings: 1 servings
Pot Roasted Rabbit Recipe brought to you by Recipe Ideas
Categories: Meat; Wild Game
The History of Recipes
We can trace the history of `recipes` far back into antiquity, in fact as far back into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius describes how the Roman cooks made use of a good variety of spices, including some that we all recognise like thyme, rue and parsley. Later on, we find a couple of interesting cookery books which were published in the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food eaten by the upper classes of that time. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and spices created a surge in recipe publications, some of which still exist in academic collections. By the time we get to the 20th century, cook books are increasing in popularity mostly as a result of more people being able to read, more spare time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pot Roasted Rabbit recipe.
