This is another of those from a movie or television series recipes that has been done to death on the web...but I'm adding my two cents worth anyway. In one of the more famous food moments from the LOTR trilogy, Gollum catches two rabbits and starts to eat one raw, fur and all. Of course, Sam being the herb gardener that he is quickly takes from him and promptly puts them into a stew. Where by Gollum declares "it ruins them." Sam also gives Gollum a little treatise on potatoes, which he would have loved to have some on hand to put into said stew.
Sam's Brace Of Coney's
2 wild rabbits or 1 large domestic rabbit, dressed
Wild onions, or green onions
Any other wild vegetables and/or wild edible greens & Herbs
A pinch of salt.
Modern Kitchen Version (the version Sam really wants!)
2 wild rabbits or 1 domestic
Season flour
Oil or grease for browning
1 large onion, chopped
2 large carrots, chopped
2 parsnips, chopped
2 ribs celery, chopped
Whole baby potatoes
Salt, to taste
Lots of black pepper
Herbs of choice (preferably from an herb garden, that's the hobbit way!)
1 cup rabbit or brown chicken stock
1/2 cup red wine
1. Heat the oil or greases. Cut the rabbits into serving pieces. And coat in the seasoned flour, brown in hot fat.
2. Add the onion, toss and cook for 2 minutes. Add in the rest of the vegetables and stir well. Drop in whole herbs, then add the stock and wine, bring to boil, stirring. Reduce heat to simmer and cook for 30 minutes covered. Season with salt and pepper to taste and then cook until meat is fork tender. Serve with lots of crusty bread and some ale. Note: this can be made with chicken.
Wild onions, or green onions
Any other wild vegetables and/or wild edible greens & Herbs
A pinch of salt.
Modern Kitchen Version (the version Sam really wants!)
2 wild rabbits or 1 domestic
Season flour
Oil or grease for browning
1 large onion, chopped
2 large carrots, chopped
2 parsnips, chopped
2 ribs celery, chopped
Whole baby potatoes
Salt, to taste
Lots of black pepper
Herbs of choice (preferably from an herb garden, that's the hobbit way!)
1 cup rabbit or brown chicken stock
1/2 cup red wine
1. Heat the oil or greases. Cut the rabbits into serving pieces. And coat in the seasoned flour, brown in hot fat.
2. Add the onion, toss and cook for 2 minutes. Add in the rest of the vegetables and stir well. Drop in whole herbs, then add the stock and wine, bring to boil, stirring. Reduce heat to simmer and cook for 30 minutes covered. Season with salt and pepper to taste and then cook until meat is fork tender. Serve with lots of crusty bread and some ale. Note: this can be made with chicken.
Parsnips? Nah! Po-ta-toes! Boil 'em, mash 'em, stick 'em in a stew.
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