Sometimes you want a gentle hand when cooking rabbit. It is a delicate meat that can easily be overwhelmed by strong flavors. This Italian inspired recipe keeps things mellow to let the rabbit flavor shine. How? Don’t brown the meat first.
rabbits and hares
Hasenpfeffer. It is an iconic German dish that few have ever eaten in the traditional way. For to be a true hasenpfeffer, you need a “hase,” or hare. And while it’s still good with rabbit, don’t skip the semolina dumplings or you’ll be sad.
No, this is not hasenpfeffer. This stew, which comes from Swabia in Southern Germany, is much lighter — almost summery — and is a great way to usher in cooler nights — and rabbit season.
What do you do with a jackrabbit? Go with a classic: A Tuscan pasta sauce with hare.
The antelope jackrabbit lives only in the Sonoran Desert, a place as harsh as it is beautiful. Hunting them last week showed me both sides of this amazing place.
Stifado, the iconic Greek rabbit stew, is a beguiling mix of sweet, spicy and savory. Sweet wine and lots of olive oil make this dish, as does a good brace of cottontails.
Chilindron, a Spanish stew dominated by roasted red peppers, paprika and onions, is one of my favorite dishes. It’s so versatile it works with almost any meat.
I love Fuchsia Dunlop’s Chinese cookbooks, in no small part because she includes game recipes in them. This is my version of Sichuan Rabbit, which I made with a cottontail Holly brought home.