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
Transcribed cooking instructions as an idea can be tracked back into history, in fact as far back into history as pharonic Egypt, and maybe even further. Having said that, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he informs us how the cooks of his times made use of many spices and herbs, including many that are still in use today for example basil, mint and asafoetida. Over the following few centuries, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes of the day. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pot Roasted Rabbit recipe.
