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A 18th century rabbit dinner!-

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The German

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Cooking tonight....
Roast Rabbit/Hare -Rabbit or hare was an esteemed dish in the 18th and 19th century, so much so that cooks occasionally doctored beef to try to make it taste like hare. After casing (skinning & gutting) two rabbits, skewer their heads with their mouths upon their backs, stick their forelegs into their ribs, skewer the hind legs doubled (this approved position in which 19th century rabbits appeared at the table); next make a stuffing for them of the crumbs of half a loaf of bread, a little parsley, sweet marjoram and thyme-all cut fine, salt, pepper and nutmeg, with (4) ounces of butter, a little good cream and (2) eggs; put it into their bodies, and sew them up; dredge and baste them well with lard; roast them about an hour. Serve them up with butter and parsley. Chop the livers, and lay them in lumps around the edge of the dish. (serves 4-6).
 
German,
I will tell you I have eaten a ton of
rabbit! For the most part fried but have done
rabbit gravy over biscuits. Also baked covered
with cream of mushroom soup and any favorite
herb or spice,served over rice.
Your recipe sounds a little more advanced
than the ones I use :hmm:
Being German,I think....What is your recipe
for hosinfever(Spelling).My brothers mother-in-law made this every hunting season till she passed.Do you know what I am talking about????
It was delicious :applause:
 
Great clip. Reminded me of my house. Laughed my A$$ off.

:rotf: :rotf: :rotf: :rotf: :rotf: :rotf:

Vern
 
Hasenpfeffer:

Origionally it was only made out of parts not fit for roasting ( legs,liver, heart, lungs) but nowadays people cut up a rabbit and mostly do not include liver, hart, lungs,....)
Rabbit parts
2-3 oz bacon
one large onion
2 oz flour

salt@pepper
2-3 cups red wine
2 tea spoons sugar

Cut the meat in 3/4 inch pieces. Cut bacon and onion in small cubes. Put bacon in a pan and heat , add onions and heat untill onions are soft, add meat. and flour. After a minute or so, add wine sugar and salt/pepper and cook on low heat ( covered) or in oven for approx 11/2hr untill meat is soft.

Thats the basic recipe - Instead of red wine you can also use water ( if no wine at hand) and at the end use some lemon or vinegar to adjust the taste).

There is also a really neat part for rabbit in Austria:

Take the rabbit, cut bacon in long thin pieces, get a larding needle ( or just a very large needle) and insert the bacon strings through the meat. ( this will give the meat a great taste when in the oven and the bacon releases the fat in the meat). Brown the rabbit with a big junk of butter in a large cast iron with pot or pan, add a few bay leafs,some hole pepper corns and a bit of salt and 2 cuos of red wine. Cook ( on fire or oven- covered) for approx 11/2 hr untill meat is tender) Then prepair a 1/1/2 cups of cream with 1 2 soup spoons of flower, mix well and add to rabbit, heat untill it thickens. Enjoy ( Traditional with Breadballs ( Semmelknoedel) and hot bacon fried "Rotkraut"( red cabbage)
 
I can see I'm gonna have to try hassenfeffer.
checked a recipe on 'epicure.com' that calls for marinate in vinegar, pickling spice, little sugar mixture in fridge for 2 days.
then brazeing in butter, add some of the marinade and simmer down, remove meat, add cream and flour mix to pan juice to form gravy then simmer the meat until hot again - then serve over steamed 'taters and cabbage.
sounds mighty tasty.
one of my fav venison dishes is swiss steak made with the ham sliced up. over noodles. I have fed this to people (mostly women) that are anti-hunting and so on that complimented me on the savory meal. then I told them it was venison round steak.
 
German,
That looks real close to what she made,
except for the wine.She used a really dark beer.
I do know that there was very little of the
rabbits body that was not used in her Hasenfeffer,
including brain.Whatever she put in it was great!
She served hers over taters.
I have tried to replicate hers to a certain
extent,but serve mine over rice.I also use the
darkest larger beer I can find,which in my area
is Sam Adams. Just my thoughts. :hmm:
snake-eyes :idunno:
 
This is the recipe (marinating in vinegar for a day or two) that I have used for Texas jackrabbits. About the only way to cook jacks to make them edible, and delicious.
 
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