Before the world changed, before the time began to slip from our hands and before our souls were sold.
Humans lived more simple but most probably also more peaceful in our hearts.
Things around us had more value and so did life too.
Imagine a time where Salt is considered a luxury or a life where you are ignorant of the existence of chocolate.
Some of our ancestors experienced it exactly that way.
In my eyes, I wouldn’t call them poor, because they had other things they could enjoy.
I mean, look around you these days.
When have you last gone to pluck berries?
Do you know how to spin wool or make woolen socks?
Has your father taught you to hunt?
Those days, almost everything was made by hand or was picked by hand.
The Simpler Life
The people knew for example, to forecast the weather without being dependable of modern society news (which isn’t accurate either).
They knew how to survive on their own, they were less dependent
Look at us!
No electricity, no water, no gas, we would be lost without those things.
Does any child from the new generations know to light a fire?!?
That is with out matches or a lighter?
For sure they know how to pop some food into the microwave…
In my fathers time it was still common to go and catch your own food.
In fact, I can still see people in Goa going fishing for example.
Unfortunately, times have changed and some places forbid hunting.
I for once understand the problem, some people out there would take advantage of that and our forests would have no animals left.
Because of some greedy folks, we are forced to eat fatty meat full of antibiotics, or meat from animals that were treated in a horribly
For that reason, many people started to keep their own small animals.
At least I have seen the trend going up in the last 5 years.
Seriously, if you have some little space behind your garden, why don’t we keep our own chickens and rabbits?
We know they are treated well and taken care off.
They only get slaughtered once they are getting old.
I know the thought is controversial.
It hurts when you have that rabbit, which you have been feeding generously, finally ending up on your plate.
Yes, even I cried for the bunnies, but with time I understood that, that’s how life was.
At least they had a good life, at least they were not skinned alive and at least they roamed wherever they wanted to.
Either it is a vegan life or it is a life where you eat meat, BUT you treat the animals well!
We shall thank nature for giving us wonderful things to eat, for nourishing and helping us to survive and even life on earth.
We take things for granted in our greed and we forget from where we came…
How to prepare rabbit in red wine?
The rabbit we used for this recipe had a long life and plenty organic food, so please don’t judge me for preparing rabbit!
Rabbit is a traditional meat from our regions in Europe,.
It’s a delicacy and it is one of the leanest and healthiest meats out there!
For some folks it might appear bizarre or even kind of exotic to cook rabbit, I can tell you, it’s not at all!
Yet, I have kept the recipe in the exotic sections as well.
This is so since the rest of the world might have trouble finding this meat.
I have also met many people out there who have never even had a bite of it.
The rabbit in red wine recipe given here is another french recipe from my mother.
She had prepared the rabbit that day when I clicked the pictures (while I was still in Europe).
While cooking rabbit, it is important to keep an eye on the tenderness of the meat.
Often it happens that the rabbit gets too tough and we don’t want to struggle with out food, do we?
That’s why my mother suggested this delicious rabbit pot with red wine sauce for beginners.
The chance to cook the rabbit wrong is very minimal and I bet every one will get it right, if they follow the recipe as indicated.
Otherwise, don’t hesitate to ask for help.
I’ll be happy to assist and guide you!
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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For the Marination:
- 1 medium sized rabbit or 4 rabbit legs
- 1 glass red wine
- 2 shallots
- 2 Bay leaves
- 4 Juniper berries
- pinch dried thyme
- pinch dried marjoram
For the cooking:
- Olive oil to fry
- 1 Onion – cut into rings
- 4 small carrots – peeled sliced
- 2 Tbs White Flour
- 1/2 l Veg stock
- fresh Marjoram dried herbs can be used as substitute
- fresh Oregano
- fresh Savory
- dried Thyme
- fresh Maggi herb
- pinch Salt
- pinch Black Pepper
- 3 Garlic pods
- 1 Tomato – quartered
- 350 g Mushrooms
- Add the washed and cleaned rabbit to a bowl and throw in all the ingredients for the marination, inc. red wine, shallot and herbs. Massage the whole mixture into the rabbit and let it all stand over night in a cool place.
- The next day, cut the onion into rings, peel the carrot and slice, quarter the tomato, roughly chopp the garlic pods and wash the mushrooms.
- In a pan heat up the olive oil and fry the onion translucent first.
- Add in the rabbit without the red wine marination and stir fry for 2-3 minutes.
- Throw in the carrot pieces and the flour and keep on stirring on medium heat for another 2-3 minutes. (The flour is to bind the sauce)
- Now, pour in the wine marination and cook for 3 minutes, afterwards add the Veg stock. Season the mixture with marjoram, oregano, savory, thyme, Maggi herb, salt, pepper and Garlic. Throw in the quartered tomato at this point as well. Mix the pot well and let it simmer on slow heat for about 40 minutes. Stir sometimes in between.
- The liquid will be reduced at this point. Now you can add in your mushrooms, so that they get cooked as well. Leave it to simmer slowly for another 30 minutes. The rabbit pot is finished cooked when the meat is tender and easy removable and when the flavors are coming out of the sauce.
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