Post
by Popeye » Sat Mar 10, 2018 3:47 pm
Elorum:
Catch, skin and gut rabbit or hare. Remove head. Reserve heart, liver and kidney.
Cut rabbit into pieces. Dice organs.
Dredge pieces (but not organs) in seasoned flour.
In a large stew pot, sear pieces in scant oil/butter/fat on stove top.
Cover completely with boiling stock, either vegetable or chicken.
Simmer but do not boil.
Add onions, carrots, celery, whatever vegetables after about 15 minutes.
Add diced organs. (great flavoring)
Add bay, salt, pepper, celery seed, your favorite seasoning.
Add yellow onion skin or kitchen bouquet for color.
Continue simmering until done.
Remove pot from heat and and plunge pan into cold water. Any fat will float to the top. Skim this and reserve it.
Remove rabbit and reserve in warm oven.
Make gravy from the stock in the bottom of the pot by:
Strain the stock.
For every cup of stock you will need: 3 tablespoons fat, 2 tablespoons flour, seasoning if needed.
Heat the fat and add the flour. When this bubbles add the stock a little at a time.
Stir rapidly with a fork until smooth.
Taste and adjust the seasoning.
Good served over rice.
This was my grandmothers recipe she brought from England 1920-1930. She learned how to cook in one of the Big Houses.
It has been adjusted over the years (kitchen bouques!)
Everyone is so politically fucked up that they're segregating themselves in the name of equal rights and liberation.
I hope you're having a great New Year!
