Elizabethan Rabbit Recipes

ELIZABETHAN RABBIT

Steps:

• Preheat oven to 350°.
• Tie parsley, thyme and bay leaf together to make a bouquet garni.
• Dust the rabbit pieces with flour.
• Heat the drippings or lard in a Dutch oven.
• Brown rabbit.
• Remove and set aside.
• Add artichokes, carrots, onions and muchrooms and cook a few minutes.
• Pour in wine and cook a few minutes, until slightly reduced.
• Return rabbit to pot.
• Add bouquet garni and all remaining ingredients.
• Place in oven and cook for 2 hours.

STEWED RABBIT

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.