Winter. Cold and white this February. We have seen -2F (-19F) several nights, which, for us, is cold, and it’s been sustained. There are days where the high temperature nudged 15 or even 20F ( -9 or even 77C). Even the Chesapeake is frozen in place preventing boats from reaching tiny Tangier Island!
Few clients are entertaining and, with snow on the ground, there is no outdoor gardening. There are only so many seeds you can start in the greenhouse … So… I cook (and I write a little more)
Long simmered dishes call to me on those bleak days – or on those piercingly clear and cold days. When I have rabbit, I generally roast it, but recently, I made a rabbit stew, which just reminded me how good rabbit is. Especially when a little cream is thrown in the sauce… and then something almost magical happens. Because, you see, rabbit does not taste like chicken, it tastes like rabbit! And that’s good.
The dish is white – sorts, off - muted in color is a better description: I used peeled potatoes as well as Hakurei turnips which I had on hand, but any young small turnips will do. Just don’t go for those old shriveled things that have been sitting in the produce bins. Carrots would certainly work, although they would bring sweetness instead of a slight bitterness to the stew – and will also break the whitish color of the stew. But the important point is: don’t get hang up on the specifics of the ingredients! Just make the stew. It will taste great and comforting.
It’s rather soupy stew; if you want it less soupy then decrease the amount of liquid. It’s critical however to use a really good chicken broth, that means homemade. If you decide to decrease the amount of liquid, you may omit the potatoes, add more turnips, and serve the rabbit over grits or rice. Otherwise, pass the bread!
A Winter Rabbit Stew With Mushrooms and Hakurei Turnips
A rabbit’s back leg is very meaty… Read more