Rabbit stew

A rabbit stew

Rabbit stew, also referred to as hare stew when hare is used,<ref name="Pacrette 1901"/><ref name="Conover 1915"/> 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

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Some rabbit stew ingredients

Rabbit stew is prepared using rabbit meat as a primary ingredient.<ref name="Pacrette 1901"/> Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices.<ref name="Pacrette 1901"/><ref name="Webster 2007"/><ref name="Kochilas 1993"/> The rabbit can be marinated in a liquid, such as red wine, prior to cooking.<ref group="lower-alpha"></ref>

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.<ref name="Nolen Lazor Varney 2015"/><ref name="Norrington-Davies Hilferty 2015"/><ref name="DK Publishing 2010"/><ref name="Abramson 2007"/> 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.<ref name="Longmans, Green, and Company 1912"/>

Varieties

Conejo en salmorejo is a very common rabbit stew dish in the Canary Islands prepared using marinated rabbit.<ref name="Islands Magazine 1994"/><ref name="APA 2015"/><ref name="Barrenechea Koehler Hirsheimer 2013"/> Ingredients used in the marinade include wine, olive oil, cumin, garlic and various herbs, and it as an aromatic dish.<ref name="Islands Magazine 1994"/><ref name="Barrenechea Koehler Hirsheimer 2013"/> It is sometimes served accompanied with Canarian wrinkly potatoes.<ref name="APA 2015"/><ref name="Barrenechea Koehler Hirsheimer 2013"/>

Coniglio all'ischitana is a traditional rabbit stew dish on the island of Ischia, which located off of the coast of Naples, Italy.<ref name="May 2005"/> Ingredients in Coniglio all'ischitana include rabbit, tomato, white wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil.<ref name="Price 2010"/><ref name="Fisher Wang 2007"/>

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.<ref name="Albala 2011"/><ref name="Blasi 2016"/><ref name="Borg 2002"/><ref name="Long 2015"/>

Hasenpfeffer is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient.<ref name="Sheraton 2010"/><ref name="Hirtzler 1919"/><ref name="Weaver 2013"/> Some preparation variations exist,<ref name="Sheraton 2010"/> but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew.<ref name="Nolen Lazor Varney 2015"/><ref name="Hirtzler 1919"/> It is typically a very flavorful and delicious stew.<ref name="Sheraton 2010"/><ref name="Heuzenroeder 1999"/>

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.<ref name="Stuff 2013"/><ref name="Audot 1846"/><ref name="Norrington-Davies Hilferty 2015"/><ref name="Henderson Lowe 2012"/> The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish.<ref name="Norrington-Davies Hilferty 2015"/><ref name="DK Publishing 2010"/><ref name="Webb 2012"/><ref name="Binney 2012"/> Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices.<ref name="Norrington-Davies Hilferty 2015"/> Wine, such as Port, and juniper berries are used in jugged hare.<ref name="Norrington-Davies Hilferty 2015"/><ref name="Webb 2012"/> Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain.<ref name="DK Publishing 2010"/><ref name="Taipei Times 2006"/> Jugged hare is included in early editions of the book The Art of Cookery made Plain and Easy.<ref name="Taipei Times 2006"/> The book was first published in 1747.<ref name="Willan Cherniavsky Claflin 2012"/>

Romani people cook rabbit stew. Rabbit stew is popular in Romani cuisine. Romani people cook rabbit stew with innards, bacon and onions.<ref>

Inside the Culinary Traditions of the Roma people(link). {{{website}}}.

</ref> ^{[better source needed]}

History

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.<ref name="Goldstein Mintz 2015"/> The recipe therein called for the use of noodles in the dish, with an option to use wafers or oblatas in place of noodles.<ref name="Goldstein Mintz 2015"/>

Both hare stew and rabbit stew are included in Le Viandier de Taillevent,<ref name="Scully 1988"/> a recipe collection with an initial publishing dated to circa 1300.<ref name="Washington Hess 1996"/> It is unclear when these recipes first appeared in the cookbook, which was published in 24 editions.<ref name="Fitzpatrick 2013"/> 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.<ref name="Scully 1988"/>

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.<ref name="Klemettilä 2015"/><ref name="Greco Rose 2012"/> This recipe called for the use of several spices, including ginger, nutmeg, cinnamon, grain of paradise, cloves and pepper, or other exotic spices.<ref name="Klemettilä 2015"/> These spices were expensive during this time.<ref name="Klemettilä 2015 p. 74"/>

Rabbit stew is a traditional dish of the Algonquin people, an indigenous people of North America.<ref name="Troian 2016"/>

Rabbit stew has been described as a "kind of national dish in Crete", Greece,<ref name="Kochilas 1993"/> and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available.<ref name="Kochilas"/>

Circa the early 1900s in eastern France and western Germany, hare stew was commercially-prepared and canned by various packers.<ref name="Pacrette 1901"/> Circa the early 1900s in the United States, rabbit stew was prepared using domestic or wild rabbits.<ref name="Pacrette 1901"/>

Similar dishes

Rabbit ragù is an Italian sauce and/or dish prepared using rabbit meat, tomato puree, vegetables and spices.<ref name="De Vita Fant 2013"/> Pasta such as pappardelle<ref name="Hensperger Kaufmann"/> and Parmigiano-Reggiano are added to create the dish.<ref name="De Vita Fant 2013"/>

Notes

References

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