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a very old cajun rabbit dish

Printed From: The BaitShop
Category: The Library
Forum Name: Recipes, Cooking, Game Processing and Food in General
Forum Description: From the lake, the field, the garden or the campfire! Family and ethnic recipes also encouraged!
Printed Date: 29 January 2020 at 10:03
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Topic: a very old cajun rabbit dish
Posted By: TasunkaWitko
Subject: a very old cajun rabbit dish
Date 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 morningís milking I use heavy whipping cream)

1 jar Cajun mustard (I use Zataranís now donít know what GM used any whole seed mustard will work so long as it isnít 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 Ĺ 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 Ĺ for wild old rabbits.

serve over rice, bread or mashed potatoes

TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen

Posted By: bkcorris
Date 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!

Posted By: TasunkaWitko
Date 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

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