Rabbit stew

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A rabbit stew
A rabbit stew

Rabbit stew, also referred to as hare stew when hare is used,[1][2] is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as Coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, is the national dish of Malta and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.

Overview[edit | edit source]

Some rabbit stew ingredients
Some rabbit stew ingredients

Rabbit stew is prepared using rabbit meat as a primary ingredient.[1] Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices.[1][3][4] The rabbit can be marinated in a liquid, such as red wine, prior to cooking.[lower-alpha 1] 

The blood of the hare or rabbit has historically been used in some preparations of hare stew and rabbit stew to thicken and enrich it, and this practice is sometimes used in contemporary preparations.[6][7][8][9] A more recent example of this is in England (circa the 1910s and prior to this time), whereby the blood was sometimes used to enrich hare stew.[10]

Varieties[edit | edit source]

Conejo en salmorejo is a very common rabbit stew dish in the Canary Islands prepared using marinated rabbit.[11][12][13] Ingredients used in the marinade include wine, olive oil, cumin, garlic and various herbs, and it as an aromatic dish.[11][13] It is sometimes served accompanied with Canarian wrinkly potatoes.[12][13]

Coniglio all'ischitana is a traditional rabbit stew dish on the island of Ischia, which located off of the coast of Naples, Italy.[14] Ingredients in Coniglio all'ischitana include rabbit, tomato, white wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil.[15][16]

Fenkata is a traditional Maltese communal meal and feast prepared using rabbit in various dishes, and may include stuffat tal-fenek, a rabbit stew, served atop spaghetti.[17][18][19][20]

Hasenpfeffer is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient.[21][22][23] Some preparation variations exist,[21] but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew.[6][22] It is typically a very flavorful and delicious stew.[21][24]

Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or rabbit that has been cut at the joints in a process called jugging.[25][26][7][27] The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish.[7][8][28][29] Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices.[7] Wine, such as Port, and juniper berries are used in jugged hare.[7][28] Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain.[8][30] Jugged hare is included in early editions of the book The Art of Cookery made Plain and Easy.[30] The book was first published in 1747.[31]

Romani people cook rabbit stew. Rabbit stew is popular in Romani cuisine. Romani people cook rabbit stew with innards, bacon and onions.[32] [better source needed]


History[edit | edit source]

Rabbit stew with carrot and celery
Rabbit stew with carrot and celery

A stewed hare dish is included in The Forme of Cury, a book of English recipes published in the 14th century.[33] The recipe therein called for the use of noodles in the dish, with an option to use wafers or oblatas in place of noodles.[33]

Both hare stew and rabbit stew are included in Le Viandier de Taillevent,[34] a recipe collection with an initial publishing dated to circa 1300.[35] It is unclear when these recipes first appeared in the cookbook, which was published in 24 editions.[36] The hare stew recipe therein calls for the dish to be black in color, whereas the recipe for rabbit stew calls for it to be a bit lighter in color compared to the hare stew.[34]

Hare stew is included in volume 2 of Le Ménagier de Paris, which was first published in print form by Baron Jérôme Pichon in 1846.[37][38] This recipe called for the use of several spices, including ginger, nutmeg, cinnamon, grain of paradise, cloves and pepper, or other exotic spices.[37] These spices were expensive during this time.[39]

Rabbit stew is a traditional dish of the Algonquin people, an indigenous people of North America.[40]

Rabbit stew has been described as a "kind of national dish in Crete", Greece,[4] and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available.[41]

Circa the early 1900s in eastern France and western Germany, hare stew was commercially-prepared and canned by various packers.[1] Circa the early 1900s in the United States, rabbit stew was prepared using domestic or wild rabbits.[1]

Similar dishes[edit | edit source]

Rabbit ragù is an Italian sauce and/or dish prepared using rabbit meat, tomato puree, vegetables and spices.[42] Pasta such as pappardelle[43] and Parmigiano-Reggiano are added to create the dish.[42]

See also[edit | edit source]

Notes[edit | edit source]

  1. ↑ "...classic rabbit stew marinated in dry red wine...[5]


References[edit | edit source]

  1. ↑ 1.0 1.1 1.2 1.3 1.4 J., The art of canning and preserving as an industry .... online version, H.I. Cain, 1901,
  2. ↑ U.G., A Textbook on Belgian Hares: The Belgian Hare for Pleasure and Profit. online version, U.G. Conover, 1915,
  3. ↑ H.W., Game for All Seasons Cookbook. online version, Great American Publishers, 2007, ISBN 978-0-9779053-1-7,
  4. ↑ 4.0 4.1 D., The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands. online version, St. Martin's Press, 1993, ISBN 978-0-312-08783-8,
  5. ↑ , (snippet view, cannot view article title). online version, Good Housekeeping, 1987, Volume: 205,
  6. ↑ 6.0 6.1 J.J., New German Cooking: Recipes for Classics Revisited. online version, Chronicle Books, 2015, ISBN 978-1-4521-3648-6,
  7. ↑ 7.0 7.1 7.2 7.3 7.4 T., Game. online version, Bloomsbury Publishing, 2015, ISBN 978-1-4081-9232-0,
  8. ↑ 8.0 8.1 8.2 , The Illustrated Cook's Book of Ingredients. online version, DK Publishing, 2010, Series: The Illustrated Cook's Book of Ingredients, ISBN 978-0-7566-7673-5,
  9. ↑ J., Food Culture in France. online version, Greenwood Press, 2007, Series: Food culture around the world, ISBN 978-0-313-32797-1,
  10. ↑ , The Hare .... online version, Longmans, Green, and Company, 1912, Series: Fur, feather, & fin series,
  11. ↑ 11.0 11.1 Islands Magazine. Vol. 14, No. 3. May–Jun 1994. p. 178. ISSN 0745-7847
  12. ↑ 12.0 12.1 , Berlitz: Tenerife Pocket Guide. online version, APA, 2015, Series: Berlitz Pocket Guides, ISBN 978-1-78004-897-0,
  13. ↑ 13.0 13.1 13.2 T., The Cuisines of Spain: Exploring Regional Home Cooking. online version, Potter/TenSpeed/Harmony, 2013, ISBN 978-1-60774-615-7,
  14. ↑ T., Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. online version, St. Martin's Press, 2005, ISBN 978-0-312-30280-1,
  15. ↑ G., Walking on the Amalfi Coast: Ischia, Capri, Sorrento, Positano and Amalfi. online version, Cicerone Press, 2010, Series: A Cicerone guide, ISBN 978-1-84965-347-3,
  16. ↑ R.I.C., Fodor's Naples, Capri and the Amalfi Coast. online version, Fodor's Travel Publications, 2007, Series: Fodor's Gold Guides, ISBN 978-1-4000-1743-0,
  17. ↑ K., Food Cultures of the World Encyclopedia. online version, Greenwood, 2011, Series: Food Cultures of the World Encyclopedia, ISBN 978-0-313-37626-9,
  18. ↑ {{{last}}}, Blasi, A., Lonely Planet Malta & Gozo. online version, Lonely Planet Publications, 2016, Series: Travel Guide, ISBN 978-1-76034-025-4,
  19. ↑ V.P., Malta and Gozo. online version, Rough Guides, 2002, Series: Miniguides Series, ISBN 978-1-85828-680-8,
  20. ↑ L.M., Ethnic American Food Today: A Cultural Encyclopedia. online version, Rowman & Littlefield Publishers, 2015, Series: Ethnic American Food Today, ISBN 978-1-4422-2731-6,
  21. ↑ 21.0 21.1 21.2 M., The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. online version, Random House Publishing Group, 2010, ISBN 978-0-307-75457-8,
  22. ↑ 22.0 22.1 V., The Hotel St. Francis Cook Book. online version, Hotel Monthly Press, 1919,
  23. ↑ W.W., As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine. online version, University of Pennsylvania Press, Incorporated, 2013, ISBN 978-0-8122-4479-3,
  24. ↑ A., Barossa Food. online version, Wakefield Press, 1999, ISBN 978-1-86254-461-1,
  25. ↑ The perfect match: Wines for game Full text, Stuff.co.nz, June 26, 2013,
  26. ↑ L.E., French Domestic Cookery. online version, Harper & Brothers, 1846,
  27. ↑ F., The Complete Nose to Tail: A Kind of British Cooking. online version, Bloomsbury, 2012, ISBN 978-1-4088-0916-7,
  28. ↑ 28.0 28.1 A., Food Britannia. online version, Random House, 2012, ISBN 978-1-4090-2222-0,
  29. ↑ R., Wise Words and Country Ways for Cooks. online version, F+W Media, 2012, Series: Wise Words, ISBN 978-0-7153-3392-1,
  30. ↑ 30.0 30.1 Chips are down for Britain's old culinary classics Full text, Taipei Times, July 25, 2006,
  31. ↑ A., The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook. online version, University of California Press, 2012, Series: California Studies in Food and Culture, ISBN 978-0-520-24400-9,
  32. ↑ Inside the Culinary Traditions of the Roma people Full text, ,
  33. ↑ 33.0 33.1 D., The Oxford Companion to Sugar and Sweets. online version, Oxford University Press, 2015, ISBN 978-0-19-931361-7,
  34. ↑ 34.0 34.1 T., The Viandier of Taillevent: An Edition of All Extant Manuscripts. online version, University of Ottawa Press, 1988, ISBN 978-0-7766-0174-8,
  35. ↑ M., Martha Washington's Booke of Cookery and Booke of Sweetmeats. online version, Columbia University Press, 1996, ISBN 978-0-231-04931-3,
  36. ↑ J., Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories. online version, Ashgate Publishing Limited, 2013, ISBN 978-1-4094-7578-1,
  37. ↑ 37.0 37.1 H., Animals and Hunters in the Late Middle Ages: Evidence from the BnF MS Fr. 616 of the Livre de Chasse by Gaston Fébus. online version, Taylor & Francis, 2015, Series: Routledge Research in Museum Studies, ISBN 978-1-317-55191-1,
  38. ↑ G.L., The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book. online version, Cornell University Press, 2012, ISBN 978-0-8014-6211-5,
  39. ↑ H., Animals and Hunters in the Late Middle Ages: Evidence from the BnF MS Fr. 616 of the Livre de Chasse by Gaston Fébus. online version, Taylor & Francis, 2015, Series: Routledge Research in Museum Studies, ISBN 978-1-317-55191-1,
  40. ↑ From moose tongue to rabbit stew: some Indigenous holiday dishes Full text, Troian, Martha, CBC News, December 25, 2016,
  41. ↑ D., Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die. online version, Rodale Books, 2014, ISBN 978-1-62336-295-9,
  42. ↑ 42.0 42.1 O.Z., Sauces & Shapes: Pasta the Italian Way. online version, W. W. Norton, 2013, ISBN 978-0-393-24151-8,
  43. ↑ B., So Fast, So Easy Pressure Cooker Cookbook. online version, Stackpole Books, 2015, ISBN 978-0-8117-6320-2,


Further reading[edit | edit source]

G., 

 The gourmet's guide to rabbit cooking, by an old epicure. online version, 
  
  
 1859,

, 

 Good Housekeeping. online version, 
  
 Hearst Corporation, 
 1890,


External links[edit | edit source]

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