Rabbit stew

Rabbit stew, also referred to as hare stew when

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.^[a] 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

Conejo en salmorejo is a very common rabbit stew dish in the

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

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

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

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

• Brunswick stew – sometimes prepared using rabbit meat
• Fricot – sometimes prepared using rabbit meat
• List of stews

Notes

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

References

1. ^ ^{a b c d e} Pacrette, J. (1901). The art of canning and preserving as an industry ... H.I. Cain. pp. 174–175. Retrieved January 12, 2017.
2. ^ Conover, U.G. (1915). A Textbook on Belgian Hares: The Belgian Hare for Pleasure and Profit. U.G. Conover. p. 24. Retrieved January 14, 2017.
3. ISBN 978-0-9779053-1-7
   . Retrieved January 12, 2017.
4. ^
   ISBN 978-0-312-08783-8
   . Retrieved January 12, 2017.
5. ^ (snippet view, cannot view article title). Vol. 205. Good Housekeeping. 1987. p. 196.
6. ^
   ISBN 978-1-4521-3648-6
   . Retrieved January 15, 2017.
7. ^
   ISBN 978-1-4081-9232-0
   . Retrieved January 15, 2017.
8. ^
   ISBN 978-0-7566-7673-5
   . Retrieved January 15, 2017.
9. ISBN 978-0-313-32797-1
   . Retrieved January 15, 2017.
10. ^ The Hare ... Fur, feather, & fin series. Longmans, Green, and Company. 1912. p. 235. Retrieved January 13, 2017.
11. ^ ^{a b} Islands Magazine. Vol. 14, No. 3. May–Jun 1994. p. 178. ISSN 0745-7847
12. ^
    ISBN 978-1-78004-897-0
    . Retrieved January 12, 2017.
13. ^
    ISBN 978-1-60774-615-7
    . Retrieved January 15, 2017.
14. ISBN 978-0-312-30280-1
    . Retrieved January 12, 2017.
15. ISBN 978-1-84965-347-3
    . Retrieved January 12, 2017.
16. ISBN 978-1-4000-1743-0
    . Retrieved January 12, 2017.
17. ISBN 978-0-313-37626-9
    . Retrieved January 12, 2017.
18. ISBN 978-1-76034-025-4
    . Retrieved January 12, 2017.
19. ISBN 978-1-85828-680-8
    . Retrieved January 12, 2017.
20. ISBN 978-1-4422-2731-6
    . Retrieved January 12, 2017.
21. ^
    ISBN 978-0-307-75457-8
    . Retrieved January 12, 2017.
22. ^ ^{a b} Hirtzler, V. (1919). The Hotel St. Francis Cook Book. Hotel Monthly Press. p. 12. Retrieved January 14, 2017.
23. ISBN 978-0-8122-4479-3
    . - access date: January 14, 2017
24. ISBN 978-1-86254-461-1
    . Retrieved January 15, 2017.
25. ^ "The perfect match: Wines for game". Stuff.co.nz. June 26, 2013. Retrieved January 15, 2017.
26. ^ Audot, L.E. (1846). French Domestic Cookery. Harper & Brothers. p. 118. Retrieved January 15, 2017.
27. ISBN 978-1-4088-0916-7
    . Retrieved January 15, 2017.
28. ^
    ISBN 978-1-4090-2222-0
    . Retrieved January 15, 2017.
29. ISBN 978-0-7153-3392-1
    . Retrieved January 15, 2017.
30. ^ ^{a b} "Chips are down for Britain's old culinary classics". Taipei Times. July 25, 2006. Retrieved January 15, 2017.
31. ISBN 978-0-520-24400-9
    . Retrieved January 15, 2017.
32. ^ "Inside the Culinary Traditions of the Roma people".
33. ^
    ISBN 978-0-19-931361-7
    . Retrieved January 14, 2017.
34. ^
    ISBN 978-0-7766-0174-8
    . Retrieved January 14, 2017.
35. ISBN 978-0-231-04931-3
    . Retrieved January 15, 2017.
36. ISBN 978-1-4094-7578-1
    . Retrieved January 14, 2017.
37. ^
    ISBN 978-1-317-55191-1
    . Retrieved January 14, 2017.
38. ISBN 978-0-8014-6211-5
    . Retrieved January 14, 2017.
39. ISBN 978-1-317-55191-1
    . Retrieved January 14, 2017.
40. ^ Troian, Martha (December 25, 2016). "From moose tongue to rabbit stew: some Indigenous holiday dishes". CBC News. Retrieved January 12, 2017.
41. ISBN 978-1-62336-295-9
    . Retrieved January 12, 2017.
42. ^
    ISBN 978-0-393-24151-8
    . Retrieved January 12, 2017.
43. ISBN 978-0-8117-6320-2
    . Retrieved January 12, 2017.

Further reading

• Hill, G. (1859). The gourmet's guide to rabbit cooking, by an old epicure. p. 71. Retrieved January 12, 2017.
• Good Housekeeping. Hearst Corporation. 1890. p. 110. Retrieved January 12, 2017.

External links

Wikimedia Commons has media related to Rabbit stew.

• Hare stew recipe. Special Broadcasting Service.
• "Slow-cooked rabbit stew". Good Food.