Rabbits. Mrs. Eckhart. Recipe

History of the Recipe:

Rabbit has long been a popular meat in many cuisines around the world. This small game animal was commonly hunted and consumed by ancient civilizations, including the Romans and Egyptians. As time went on, rabbits became a staple in many European cuisines, particularly in France and Italy. Today, rabbit meat is enjoyed by people all over the world for its tender texture and delicate flavor.

Fun Facts about Rabbit Meat:

1. Nutritious and Lean: Rabbit meat is a great source of protein, low in fat, and contains fewer calories compared to other meats. It is also packed with vitamins and minerals, such as iron and vitamin B12.

2. Environmentally Friendly: Raising rabbits for meat is more sustainable and environmentally friendly compared to other types of livestock, such as cattle or pigs. Rabbits require less space, feed, and water, making them a great choice for those concerned about the planet.

3. Versatile in Cooking: Rabbit meat can be prepared in various ways, including fricasseeing, roasting, frying, and even in pies. Its mild flavor allows it to absorb the flavors of different herbs, spices, and sauces, making it a versatile ingredient in many dishes.

Mrs. Eckhart's Rabbit Recipe: Fricasseed Rabbit

Ingredients:
- 1 whole rabbit, cut into serving pieces
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup white wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the rabbit pieces and brown them on all sides. Remove the browned rabbit from the skillet and set aside.

2. In the same skillet, add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and fragrant.

3. Sprinkle the flour over the onion and garlic mixture, and stir well to combine. Cook for a minute or two, until the flour is well incorporated.

4. Slowly pour in the chicken broth and white wine, while constantly stirring to avoid any lumps. Add the bay leaf and season with salt and pepper.

5. Return the browned rabbit pieces to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 1 hour or until the rabbit is tender.

6. Once the rabbit is cooked, remove it from the skillet and place it on a serving platter. Strain the sauce and pour it over the rabbit. Garnish with fresh parsley.

Serve the fricasseed rabbit with steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.

Similar Rabbit Recipes:

1. Rabbit Pie: This dish is similar to chicken pie and involves cooking rabbit meat with vegetables and a flavorful sauce, then encasing it in a pastry crust and baking until golden and bubbly.

2. Roast Rabbit: Stuff a whole rabbit with a savory dressing, then roast it in the oven until tender and golden. Serve with roasted vegetables and a side of gravy.

3. Fried Rabbit with Sour Sauce: Cut rabbit meat into smaller pieces, coat them in seasoned flour, and fry until golden and crispy. Serve with a tangy sour sauce made with vinegar and brown flour gravy.

Rabbit meat offers a delightful alternative to more common meats like chicken or beef. Give Mrs. Eckhart's fricasseed rabbit recipe a try or explore these similar dishes for a unique and delicious culinary experience.