Game
Rabbit Fricassee
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick hare cut into sections, slow-stewed with celery, carrot, and onion for two to three hours, then served in a rich gravy with dumplings or boiled rice. The 1938 cookbook advises enjoying rabbit before snowfall, when the flavor is at its best.
Ingredients
For the fricassee
- 1 rabbit, cut in sections
- 2 stalks celery, diced
- 1 onion, chopped
- 1 carrot, diced
- ⅓ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Bacon fat or butter
For the dumplings
- 2 cups flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons butter
- ¾ cup milk
Instructions
- Prepare the rabbit, cut in sections, and place in a stewing kettle. Cover with boiling water.
- Add the celery, carrot, and onion. Cook over a low fire for about two hours.
- Add the seasoning and cook another hour or until tender. Allow to cool.
- Remove the fat. As rabbit is not a fat animal, add a little bacon fat or butter. Place in a large frying pan, stir in the flour, then add the strained broth. Add a little warm water if necessary to make sufficient gravy.
- Place the pieces of rabbit in the gravy.
- For the dumplings: mix and sift the dry ingredients. Work in the butter with the fingertips; add milk gradually using a knife for mixing. Drop by spoonfuls on top of the stew, resting on the meat. Cover closely and steam, without lifting the cover, for 12 minutes.
- Serve with dumplings or boiled rice.