Alpine Rabbit Stew

fx

Fri, 17 Jun 2016 10:02:45 GMT

Great to hear this worked for you!

fx

Wed, 16 Mar 2016 11:08:54 GMT

Well you certainly could, but I don"t.

fx

Sun, 13 Mar 2016 16:28:37 GMT

When cats become too big, they start being afraid of kitchen pots..!

fx

Wed, 9 Mar 2016 17:02:42 GMT

Thanks, you could use chicken liver instead, or foie gras, or even leave it out altogether

fx

Fri, 4 Mar 2016 12:43:58 GMT

I use 200gr of polenta flour for 3 large portions.

Jonny SHenge

Wed, 11 Nov 2015 19:27:26 GMT

OK it s simmering for the hour now .
First taste of flammebed sauce is F******* aAWSOMMMMM.
More yum later
JSHenge

Martin Clark

Sat, 5 Jan 2013 13:22:22 GMT

Do you add the head to the stew as well, and then actually serve it up?

Anna

Sun, 19 Aug 2012 15:04:42 GMT

Hi, thank you for a wonderful recipe. I bought two rabbits, cooked one using a different recipe but it was a failure. Now I am keen to try yours with the second rabbit. Could you please kindly advise if I can use any substitute for rabbit"s liver? I cannot especially go to a farm and all our butcher shops sell only cleaned rabbits. Any other liver I can use? Chicken? Ox? Lamb? Veal? Thank you.

Linda Bel

Sat, 5 May 2012 00:01:18 GMT

Sounds both delicious and feasible. The cat comment had me laughing aloud and looking closely at my furry baby. But no. That would be wrong.

Carolynne

Tue, 10 Jan 2012 08:14:08 GMT

The photos were amazing. Just like being in a cooking lesson. Question- how much polenta to cook ???

Richard F. Rebel

Sun, 30 Oct 2011 00:19:13 GMT

This is an excellent recipe. I hate to give comments on a recipe I didn"t follow exactly, but since I was somewhat close I figured I would.

I"m watching cholesterol and didn"t have bacon I thought would fit this recipe, so I thought that cips, black trumpets, and morels would add a nice woodsy background. I reconstituted those in warm water.

I didn"t have decent tomatoes so I used diced sun dried tomatoes, same quantity (8 halves).

I used a decent Chianti and the scant cup of mushroom liquid I had from soaking them instead of the wine you mentioned.

I didn"t have all the herbs that you listed fresh, but between fresh and dried I had them all. I just made a bouquet de garni with cheese cloth. Yes, I used the cinnamon and juniper berries too :)

I did peel, quarter, and rinse well some floury potatoes and threw them on top.

Instead of simmering on the stove once assembled and brought to temp, I covered and plopped into a 325f degree oven for 2.5 hours as I didn"t want to mind it.

Once done, I removed the potatoes and rabbit to a large serving bowl. I fished out the bouquet and cinnamon stick and discarded them.

I used a stick blender on the remaining liquid and veggies (liver bits in there too) and poured over the rabbit and potatoes

It was served family style with a simple salad of baby arugula and sliced fennel tossed with extra vecchio balsamic vinegar and cold pressed imported olive oil.

Aside from one guest asking for "shaker cheese" and one using the pepper grinder (who doesn"t love pepper), it was wolfed down with abandon, and I personally loved it. The rabbit was tender, the dish flavorful, and still reminiscent of rabbit (so many rabbit dishes completely overload the senses to the point you have no idea what you are eating).

BTW, the potatoes absorbed so much of the aroma of the wine and herbs they were delicious even though they sat above the liquid.

Thank you kindly for inspiring a delicious dinner.

Dawn Mathews

Thu, 11 Aug 2011 21:35:49 GMT

I love the cat comment as well, I was just looking on Craigslist and saw they have a multitude of cats for free! Just a coinsidence;) Anyway, the recipe looks wonderful and since I raise my own rabbits, I think I may have to try this for a family of 6 that are coming for supper on Saturday.

korre

Fri, 25 Mar 2011 11:48:56 GMT

About the turtle eating - i live in Japan and apprentice at a traditional Kaiseki restaurant in Kyoto. Last month (Feb) snapping turtle (suppon) nabe was on the menu, it is part of the old emperor cuisine from Kyoto and much loved by the royals for close to a thousands years! It is supposed to give you stamina and very good for your skin since its full of collagen, very tasty indeed, a taste i cant say resemble anything else. We got the turtles delivered to the restaurants daily in boxes alive, the prep of them was very exotic and interesting indeed.

PS i love your site and hope to see you take it back!

Rabbit Industry Council

Tue, 25 Jan 2011 03:40:25 GMT

"Battery rabbit"?? Nobody wants to eat the Energizer bunny, honey!

In the US, most rabbits raised for meat have plenty of space in their cages, good care, good food, and no drugs are used in food or medication to promote growth, no hormones are supplemented.

US rabbit is likely the most simply raised and cleanly ethical meats around. :) Not to mention very well muscled and extremely tasty. :)

fx

Tue, 14 Dec 2010 11:18:59 GMT

Wild rabbit stew sounds fantastic, I wish I could have tasted your dish!

Stephane

Thu, 25 Nov 2010 00:35:55 GMT

Just came back from hunting and got a nice rabbit here in Massachusetts, the recipe is great !!! and maybe next tie I will try it with my cat instead of the rabbit, she is driving us crazy lately :)

fx

Fri, 16 Apr 2010 16:13:04 GMT

Thanks and good luck with the rabbit. Buy the best rabbit you can, this is not worth making with a battery rabbit.

Bill Costley

Mon, 12 Apr 2010 15:22:45 GMT

Hello, I"ve just awakened (before dawn) from a night of restless sleep thinking about Italian rabbit stew (which I"ve never had) & Googled up your website"s alpine recipe. I"m quite impressed by your website"s aesthetic design & perfect photography. Thank you for doing it. - Bill Costley, Santa Clara (northern) CA.

fx

Tue, 23 Feb 2010 17:15:55 GMT

It depends a lot on the rabbit, try to get a rabbit that saw the color of the sky for a better meat and improved karma!

adam

Mon, 15 Feb 2010 17:46:19 GMT

I made a rabbit last night in a similar - but not identical - method. brown rabbit, add aromatics, cover in liquid, simmer for 1-2 hours. it was still fairly dry & tough. i used a larger rabbit, which certainly accounts for most of the resulting texture. is it simply a situation where the longer you cook it, the more tender the meat becomes?

Dave

Wed, 18 Nov 2009 03:04:53 GMT

Can"t wait to make this dish this weekend...... Are you using the whole bottle of wine for this dish?

fx

Mon, 20 Jul 2009 13:39:21 GMT

Glad it worked for you!

Andr

Mon, 20 Jul 2009 00:10:47 GMT

This was my first ever attempt to cook the bunny and what a success! Thanks for the recipe.

fx

Wed, 8 Apr 2009 09:21:39 GMT

Hope this worked fine for you guys! Let me know how you liked it.

Nola

Tue, 7 Apr 2009 18:17:47 GMT

Delicious! I had this in Ticino years ago, and have now relocated to Switzerland (yay!). We bought lapin on the weekend, and I am cooking this as I write. Yum! Thank you for the great recipe, entertaining directions and lovely photos.

Buon apetito

fx

Mon, 23 Feb 2009 21:35:00 GMT

Edc that would be 500 grams.

Edc

Fri, 20 Feb 2009 18:04:45 GMT

How much polenta do you mix with 2 liters of water? Thanks

fx

Wed, 17 Dec 2008 06:45:12 GMT

Keith, this is very interesting, I need to buy an early edition of that book and find myself a fat turtle!

Keith

Mon, 15 Dec 2008 10:14:12 GMT

A side note, the early editions (as late as the 1960"s) of the Joy of Cooking had recipes for woodchuck, racoon, turtle and other traditional American small game. Unfortunately, the New York publishers edited those recipes out in the most recent edition saying that no one eats those things any longer. I sent them a note saying not true. I get questions on small game all the time. I have eaten Armadillio in Bolivia at a roadside stand. Our cuisine is becoming, like a lot of things, too homogenized and sterile. Good on you for the cat alternative!

fx

Tue, 30 Sep 2008 14:49:36 GMT

Iep, well-done with the rabbit!

iep

Sun, 28 Sep 2008 16:48:55 GMT

Made this last night, twas very good but tis even better today!

fx

Sun, 28 Sep 2008 13:02:30 GMT

French girl, good luck with your French bunny and let me know how it turned out! J"esp�re qu"il ne te posera pas un lapin!

French girl

Fri, 26 Sep 2008 06:23:40 GMT

Thanks for this, I live in France where rabbit is in every supermarket. Bugs bunny is on the menu tonight.

fx

Sun, 11 May 2008 15:53:46 GMT

Ann, is appetite such an evil thing?

Ann

Sat, 10 May 2008 23:12:47 GMT

Your website is evil. I am so hungry now. :)

fx

Tue, 18 Mar 2008 14:42:05 GMT

David, how luck you are to get your game directly from a hunter. I would love that! It must be magical to cook such a wild animal and to prepare it from scratch. Good luck with the marination if you try it!

David

Tue, 18 Mar 2008 10:31:33 GMT

I live in midwest of the US, and as such, I know several hunters, and I was given some wild rabbits. I have had them grilled, smoked, and in soups, but I always wanted to have them in a traditional stew. Your recipe was very good. It was a pretty lean rabbit, but after the 4 hours of cooking, it was very nice and tender. Wonderful flavor. I will try marinating overnight the next time, thanks for the tip!

fx

Sun, 16 Mar 2008 04:27:13 GMT

Don this was indeed rabbit and not hare. If you use hare you might want to marinate it in red wine, vinegar, carrots, onions and spices for a night before using. Do you actually use pine cones to cook hare? Where do you put them? For the meat I used to make some with my uncle Harvey, we would rub it in salt and spices to cure it, then hang it in a meat drying room. Basically it"s a room with vents top and bottom for good air circulation. If you have good ventilation and proper curing you should not fail I think. Good luck anyway!

fx

Sun, 16 Mar 2008 03:59:06 GMT

David, amazing that you could get wild rabbit, this is not so common around here any more. Where did you find your wild rabbit? If it was a bit tough you can marinate it in red wine with some spices and carrots for a night before cooking. Thanks for visiting!

don siranni

Fri, 14 Mar 2008 19:59:17 GMT

Great rabbit show.Photos unbelievable,Was this a "rabbit" (american cottontail),or since you may be in the alps,is it a hare? I will be doing variable hare (changes to white in winter) hare (when I get him next fall).Would there be any changes for hare-like maybe not use quite as many pine cones as was in my past hare. P.S.Do you know if it could ever be possible to make from scratch, bundnerfleisch, outside of Grison. I ruined a $40 beef top round trying, in coastal Oregon. Definitely not the high Alps. thanks Don Siranni

David

Wed, 12 Mar 2008 19:30:25 GMT

Wonderful recipe! I tried it out this past weekend and I was amazed... the rabbit turned out absolutely perfect. I had wild rabbit and I cooked it in a cast iron pot for about 4 hours... wish I had some of the sauce left, I would drink it like wine:) Thanks, and keep up the great work!

fx

Mon, 4 Feb 2008 14:32:45 GMT

Catherine, thank you so much, I am much coMforted to see my spelling improved by fellow English learners! Please do not hesitate if you see more in the future and hope to see you back on my blog.

Catherine

Mon, 4 Feb 2008 04:59:36 GMT

Your English is excellent and so I almost hesitate to point it out, but the word is "comfort" or "comforting," not "confort" and "conforting." I"m a nonnative English speaker myself, lest you think I"m being a total English elitist. ;)

fx

Sat, 2 Feb 2008 15:08:19 GMT

Derek, if I ever visit Korea I"ll be very keen to learn about unusual Korean dishes and ingredients! Pigeon can be prepared in so many different ways, you could also make it into a pasta sauce like my Duck Rag� recipe. Good luck!

Derek

Fri, 1 Feb 2008 19:45:02 GMT

Thanks, Beatrice. That"s not a bad idea. Although, I"m feeling inspired to try some of the dried berries I see all around me, something I"ve never really done much of.

Beatrice

Thu, 31 Jan 2008 05:16:39 GMT

Derek, I suggest you flame a jigger of gin in the pan before adding the wine. Gin contains enough juniper berry flavour to make up for your lack of the actual berries!

Derek

Wed, 30 Jan 2008 19:03:57 GMT

Thanks fx. I"ll have a look around and see what I can find. There certainly are lots of berries available here; seems it"s time for some testing.It wasn"t hard to find rabbits here, but I don"t think too many people eat them. They"re mostly served in restaurants, though I"ve never seen them on the menu. I"ve also heard it"s not too difficult to find pigeon, so I may try the pigeon pie you posted a while back, too. As for cats, no, they don"t eat cats. Dog, yes. Cat, no. Dog is tasty, but served fatty.

fx

Wed, 30 Jan 2008 12:57:27 GMT

Derek, this Alpine Rabbit Stew"s spirit is to use the herbs and berries available to the farmers who would cook it. Juniper is widely available in our mountains but a person from Sardegna, for instance, would replace it with myrtle berries. Now I understand that myrtle berries are no easier to find in downtown Seoul. But I am confident there must be many dried berries with a discreet but characteristic taste that can be found in Korea. If not, just omit them and add some whole peppercorns. But tell me Derek, can you find rabbits in Korea? Do the Koreans eat rabbits regulary? How about cats?

Derek

Tue, 29 Jan 2008 20:43:55 GMT

Can you suggest a substitution/alteration for the juniper berries? I can"t get those here in Korea, and I"m not sure what might work differently but just as well. Thoughts?

fx

Mon, 28 Jan 2008 14:06:45 GMT

Did your friend the policeman get any Thai cat recipes?