I have only had rabbit once, around seven, when a family friend made some for my family. While I do not remember the taste, I do remember loving how terribly historical it felt. I have always been a bit of a traditionalist when it comes to food and the aesthetics I am drawn to and rabbit seemed to check all those boxes even at a young age. I wanted to make rabbit not at 19 because I was drawn to the more unusual recipes from Hazan’s book and wanted to explore some, and rabbit seemed the friendliest. I acquired my rabbit from a place called Gibson’s Custom Meats in Lacey. What I found there was truly a delight. You can find all sorts of meats there, chicken hearts in bit containers, whole pigs and big beef bones are all things you could buy there. In the middle is a large table with heaping mountains of ice with clams and oysters buried beneath. I would love to spend hours in there looking over everything. The rabbit was surprisingly easy to prepare and so delicious to eat. It is the perfect recipe for spring and would definitely recommend to anyone curious.
RECIPE
From pages 309-311
- 3 to 3 1/2 frozen, cut-up rabbit, thawed overnight in the refrigerator
- 1/2 cup olive oil
- 1/4 cup finely diced celery
- 1 clove garlic, pealed
- 2/3 cup dry white wine
- 1 1/2 teaspoons rosemary
- 2 teaspoons salt
- Ground pepper
- 1 bouillon cube
- 2 tablespoons tomato paste
- 1/4 teaspoon sugar
Since the rabbit pieces in cold running water and pat thoroughly dry with paper towels.
Choose a deep covered skillet large enough to contain all the rabbit pieces in a single layer. Put in the oil, celery, garlic, and the rabbit, cover, and cook for 2 hours. Turn the meat once or twice, but do not leave uncovered.
After 2 hours, you will find that the rabbit has thrown off a great deal of liquid. Uncover the pan, turn up the heat to medium, and cook until all the liquid has evaporated. Turn the meat from time to time. When the liquid has evaporated, add the wine, rosemary, salt, and pepper. Simmer, uncovered, until the wine has evaporated. Dissolve the bouillon cube, tomato paste, and sugar in 2/3 cup warm water, pour it over the rabbit and cook gently for another 12 to 15 minutes, turning and basting the rabbit two or three times. Serve immediately or reheat gently before serving.
Notes
I did not have any tomato paste, but I did have canned diced tomatoes and that worked just as well.
Afterthoughts
This dish is delightful. It is light and flavorful, with the texture of pulled pork but without any of the heaviness. While it was cooking, I felt lead around by the nose, the smell is not unlike turkey and is sweet and almost grassy. The taste is delicious and the texture is smooth. This dish is essentially rabbit cooked in rabbit broth, with only the mildest of additions, highlighting the natural flavor of the rabbit. I found myself picking at it while it was still in the pot, burning my fingers trying to get a good piece. Later that night I ate it cold out of the fridge and it was just as delicious. I definitely plan to make this again and suggest you do the same.
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