Before the world changed, before the time began to slip from our hands and before our souls were sold, we 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 collect berries? Do you know how to make wool and woolen socks? Has your father taught you to hunt animals?
-> Get the free Masala Herb Newsletter
Those days, almost everything was made by hand or was picked by hand. 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 dependable. 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 own fire?!? 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 to hunt for your own food. 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 anabolic or meat from animals, that where treated in horrible manners. Animals that have never seen green meadows!
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 chicken and rabbits? We know they are treated well and taken care off. They have a good time in their life! They only get slaughtered once they are getting old. I know the thought is controversial, I know it hurts when you have that rabbit, which you have been feeding generously, finally ending up in 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…
~~~~~
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 is a delicacy and it is one of the leanest and healthiest meats out there! For some folks it might appear bizarre and 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, since the rest of the world might have trouble finding this meat and because I have met many people out there who have never even had a bite of it.
The recipe given here is another french recipe from my mother. She had prepared the rabbit that day when I clicked the pictures (when I was still in Europe). While cooking with 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, don’t 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!
- 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
- Olive oil to fry
- 1 Onion - cut into rings
- 4 small carrots - peeled, sliced
- 2 Tbs White Flour
- ½ l Veg stock
- fresh Marjoram (dried herbs can be used as substitute)
- fresh Oregano
- fresh Savory
- dried Thyme
- fresh Maggi herb
- pinch Salt
- pinch Pepper
- 3 Garlic pods
- 1 Tomato - quartered
- 350 g mushrooms - washed
- 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.
Still, i had some pictures left to show you from my trip to Austria some months back. The impressions are from my village and where we grew up and where we used to pass our time as kids. Many memories of mine are still vividly appearing when I look at some of the places, displayed here. The forest, the chapel, the fields in summer, they all have a special place in my heart and I want to share this with my readers. However, I know you will have trouble to connect the pictures with any emotions, nonetheless, I believe memories can trigger other memories and might inspire you in a different way. We are humans after all!
~~~~~
~~~~~
~~~~~
~~~~~
Latest posts by Helene Dsouza (see all)
- Chinese Szechuan Dry Fried Green Beans Recipe - March 18, 2019
- Buffalo Chicken Pasta Bake Recipe - March 15, 2019
- Garlic Roasted Asparagus Recipe - March 13, 2019
Whet an elegant dinner 🙂
Cheers
Choc Chip Uru
‘Maikäferchen fliege, dein Vater ist im Kriege, dein Mutter ist in Pommerland, Pommerland hat abgebrannt’ – forgive me my most probably awfully misspelt beginning from my childhood! Love the ‘wabbit’ recipe: it’s a little bit like Sauerbraten, isn’t it? Well, I still remember five short needles and knitting woollen socks, and I could still mend a hole in a sock on a ‘pilz’ today!! Yes, I think we have lost a lot of the contentment achieved in being able to do things ourselves and everything not having ‘Made in China’ [mea culpa!] on a label! Lovely post, Helene 🙂 !
Hi eha!
I know this children war song as well, its quite known since that children’s book was published by that author, I think so it was christine nöstlinger. its a bit different though at some parts, compared to the version you still remember. ah like sauerbraten… hm I dont think so. Though I have to confess I havent had sauerbraten in years, so it might be posible. oh yes only a few of us still remember to work with needles, but I am sure your skills come handy sometimes, right?
Thank you Eha! =D
What a delicious looking meal! I haven’t had rabbit in ages! I might have to give this recipe a try! 🙂
What a great post–and how fabulous does that rabbit dish look?
i used to go “how can people eat that”.. we all have judgements based on our past conditionings or what the community think is right & wrong. You are right, who are we to judge others? every country or community have their own customs and we should respect that.., not necessary have to eat it..lol I still can’t get myself to eat worms & cockroaches!
even though i love the furry animals, I am curious what it taste like, maybe just a bite 🙂
Well said Shannon!
I cant eat coackroach either, maggots and worms either. thats just not my thing…
Well at least one bite can give u an idea what its like. then you will for yourself if it makes sense for you. =)
I would love to taste this! Looks superb!
I love your table runner. Where is it from?
the table runner was made by my grandmother. Now my mother has continued her crochet work and continued to make table runners and curtains on orders.
I’ve never cooked rabbit before but this dish looks amazingly good.
These photos bring back the happiest memories!
Oh you should give it a try. But you have tasted rabbit meat before right?
How nice to spend time with your mom eating wonderful food. Great photos.
I would never judge, your recipe looks and sounds amazing! My father is a hunter, so I grew eating what he would bring us home. I still am supportive of what I call the circle of life:-) I have a goal to make rabbit stew during Christmas, I guess it is a European holiday tradition. Your pictures look magical! Hugs, Terra
yeah rabbit was always more for autumn and winter, meaning christmas time. My relatives from france would come down to austria to enjoy some good rabbits and especially wild game meats. Well, if you are anyway planning to try some rabbit stew then I d suggest to try this recipe. Its save for beginners! Many people in europe cook their rabbit meat too dry, which results in chewy meat. My mum told me to tell u all this. ^.^
Everyone comes with a different background in culture and foods. I respect yours and that rabbit does look delish, despite my personal reservations 😉
thanks Kiran, thats means a lots. =)