A FEW YEARS AGO, I DISCOVERED TWO COOKBOOKS THAT I NOW CONSIDER THE OLD AND NEW TESTAMENT OF GOOD COOKING. IN NO PARTICULAR ORDER, THESE BOOKS ARE... PAUL BERTOLLI'S, "COOKING BY HAND" AND JAMES BEARD'S, "AMERICAN COOKERY."
NO COOK SHOULD LIVE WITHOUT THESE TWO TREASURES.
TODAY I'M SHARING A PIECE FROM BEARD'S BOOK. THIS ONE IS FOR SAUTEED RABBIT WITH BACON AND SOUR CREAM. I DECIDED TO INCLUDE HIS INTRO TO THE DISH, AS THEY CAN OFTEN BE JUST AS MUCH FUN AS TRYING OUT THE RECIPE.
A QUICK WORD ON RABBIT:
WILD RABBIT OR YOUNG HARE USED TO BE EXTREMELY PLENTIFUL AND STILL IS IN SOME PARTS OF THIS COUNTRY. IT HAS NEVER BEEN AS POPULAR A GAME FOOD HERE AS IT HAS BEEN IN EUROPE OR EVEN IN MEXICO, OR CANADA. MAYBE IT'S DUE TO OUR WORSHIP OF THE EASTER BUNNY, OR POSSIBLY TO OUR MAKING PETS OF RABBITS. AT ANY RATE, IT IS AS DELICIOUS AS SQUIRREL, IF YOU LIKE SQUIRREL, AND IF YOU ARE IN A REGION WHERE IT IS OF GOOD SUPPLY, AVAIL YOURSELF THE OPPORTUNITY TO EAT A GREAT DEAL OF IT.
RABBIT SEASON:
1 YOUNG RABBIT OR HARE
1/2 C. FLOUR SEASONED WITH; 1 tsp. SALT, 1/2 tsp. FRESH GROUND PEPPER, 1 1/2 tsp. DRY MUSTARD, 1 tsp. THYME
5-6 RATHER THICK SLICES OF BACON
1/2 C. CHICKEN OR BEEF STOCK
1 C. SOUR CREAM
2 tbsp. CHOPPED PARSLEY
THE EASTER BUNNY, OR, "WHAT HAPPENED TO FLUFFY?":
CUT THE RABBIT INTO SERVING PIECES. SHAKE THE PIECES WELL IN A PLASTIC BAG WITH THE SEASONED FLOUR. SAUTE THE BACON UNTIL JUST CRISP. REMOVE THE MEAT AND KEEP IT WARM IN SOME ABSORBENT PAPER. HEAT THE BACON FAT AND BROWN THE RABBIT PIECES IN THE FAT ON BOTH SIDES. REDUCE THE HEAT AND ADD THE STOCK. COVER THE PAN AND SIMMER 10-15 MINUTES, OR UNTIL TENDER. TRANSFER TO A HOT PLATE AND SKIM OFF ALL BUT 2 TBSP. FAT FROM THE PAN. ADD THE SOUR CREAM, CHOPPED PARSLEY AND SALT. STIR OVER MEDIUM HEAT TILL WELL MIXED AND HEATED THROUGH, DO NOT BOIL.
-PETE
No comments:
Post a Comment