So, I have never done just a straight-up recipe post before- but I am going to now. Why? As a budding "radical homemaker" and homesteader, growing and cooking high quality food and nourishing my family's minds, bodies, and spirits are one of the most important things I do for myself, my family, and the planet. As a family, we spend hours around the table- talking about our days, sharing, eating, and making offerings (our beloved dead altars are in the dining room!).
Many of you may be surprised to know that in a previous time, I apprenticed as a pastry chef. I also LOVE to cook, especially culinary experiments with ingredients that are home grown/raised or local. So when I got the opportunity for some local wild rabbit, I jumped at the chance to get some!
This hasenpfeffer which uses many home-sourced and local Ohio ingredients, in addition to the rabbit. Ethically sourced, pasture-raised pigs are plentiful here and I often have several types of pork in my freezer from local farms (many are Amish, some are just CSAs).
As many of you know, I grow my own mushrooms in the basement, year-round. And I grow herbs and vegetables of my own seasonally (and always have several herbs indoors year-round. What I do not have from my homestead, I got down at the food coop (a mere two blocks away!).
So here is a pictorial recipe:
|Figure out what, if any, mushrooms you wanna use. I like using medicinals to cook with- so I have maitake as well as beech here that I am going to add later.|
|Chop some UNSWEETENED (baking) chocolate. Kudos to you if you can find a source of fair trade chocolate.|
|Seasoned flour to dredge the rabbit in (makes for better browning).|
|A shot of my much-depleted cook and bake book collection. I purged about 2/3 when I moved from California. Excessive? Maybe...|
|Ingredients, waiting patiently for me... that's why I love cooking- it's so meditative.|
(at least when I am not interrupted by "mommy? mommy? mommy?")
|Once the bacon has been removed, saute the mirepoix (onion, celery, carrot) |
and seasonings/herbs out of the marinade.
Once soft, place it on the plate with the crisped bacon and use the remaining fat to brown the dredged rabbit.
|Save that marinade! It becomes the main cooking liquid!|
|Gorgeous purple rabbit (from the red wine marinade) ready to be dredged.|
|Veggies and bacon and herbs, all browned and yummy, waiting to go back into the pot.|
|Once the rabbit browns, add all remaining ingredients into the pot |
(bacon, sautéd veggies, mushrooms, chocolate, marinade).
Cook til rabbit is cooked through and the house smells awesome.