The BaitShop Homepage
Forum Home Forum Home > The Library > Recipes, Cooking, Game Processing and Food in General
  New Posts New Posts RSS Feed - a very old cajun rabbit dish
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the BaitShop Boyz!

Topic Closeda very old cajun rabbit dish

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Administrator
Administrator
Avatar
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14749
Direct Link To This Post Topic: a very old cajun rabbit dish
    Posted: 08 March 2004 at 06:19
This was written in Cajun French and dated May 1888.

Lapin avec de la moutarde de Cajun, champignons et herbes

Rabbit with Cajun Mustard, mushrooms and Herbs

2 Rabbits cut up

2 cups cream of the morning (I always took this to mean separated that morning from the morning’s milking I use heavy whipping cream)

1 jar Cajun mustard (I use Zataran’s now don’t know what GM used any whole seed mustard will work so long as it isn’t sweet)

mushrooms, what ever you have in the root cellar or can gather fresh about 1 lb (I have used just about every kind I could get at the market they all go well in this dish)

fresh basil, parsley, oregano, and savory

black pepper, white pepper, and salt to taste

1 cup plan flour

2 kitchen spoons lard (about ½ cup cooking oil)

dredge rabbit pieces in flour seasoned with the salt and peppers
brown in lard in a heavy skillet then place in a baking pan or Dutch oven. Pour out leftover lard add washed and cut up mushrooms and cook a bit until soft but not mushy add herbs and cream heat to boiling remove from stove set aside. Put a big spoon (tablespoon) of Cajun Mustard on each piece of rabbit in the pan be sure to get it on the covered up pieces. Pour the cream over the rabbit and place in a slow oven (325-350) or on hot coals in the fireplace in you use a Dutch oven. Cook until rabbit is tender about 1 hour for pen raised rabbit about 2 ½ for wild old rabbits.

serve over rice, bread or mashed potatoes
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Back to Top
bkcorris View Drop Down
.416 Rigby
.416 Rigby
Avatar
aka The Cheesehead Savage

Joined: 11 June 2003
Location: United States
Status: Offline
Points: 2120
Direct Link To This Post Posted: 08 March 2004 at 07:35
This one sounds better, but as to the topic name, how old does the rabbit have to be? And why 1 hour for pen raised and 2 1/2 for wild, is that a typo?

Stupid people are like a slinky, they don't serve much purpose in the world but they sure are fun to watch tumble down the stairs!
Back to Top
TasunkaWitko View Drop Down
Administrator
Administrator
Avatar
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14749
Direct Link To This Post Posted: 08 March 2004 at 07:40
i would guess that the longer cooking time allows the older, wild rabbit to tender up a bit, compared to a younger or pen-raied rabbit who has had a pretty easy life.....
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 11.10
Copyright ©2001-2017 Web Wiz Ltd.

This page was generated in 0.047 seconds.