Cast Iron Meets Rabbit

      While visiting with my cousin last week, he told the tale of how, as a little boy, he loved coming over to Uncle Don and Aunt Gert’s (my parents) on occasional Sundays. He and his dad would time their visit to about 2:30 so that dinner was done, but there would probably be leftovers for him to nibble on. His memory of the time was that the dinner was often wild game such as venison, pheasant, or rabbit. I have to say I don’t remember eating that much game except venison, but I do recall rabbit , venison steaks, pot roast or chicken being cooked in this cast iron Dutch oven that Mom had inherited from her mother. That dates the wonderful vessel at close to 90 years old. And I’m betting that this gem has cooked every single meal as deliciously as I remember all those Sunday dinners and the scrumptious rabbit dish made in it tonight.(If I do say so myself!)

Here's how I did it. 

1 rabbit,cleaned, soaked in salt water for at least 2 hours

2 large onions, chopped

2 ounces jowl bacon or other thick cut bacon

1 cup diced canned tomatoes

2 T oil

1 cup cider (or you could use dark beer which would be great tasting too) 

1 bay leaf

In your own grandmother’s Dutch oven or your Le Cruset oven, saute the onions in the oil until limp and remove from the pan. Pat the rabbit dry, dredge in seasoned flour (salt, fresh ground pepper and thyme) and fry in the pan oil until brown on all sides.

Put the onions back on top of the meat, add the diced bacon pieces, the tomatoes, bay leaf and the liquid.

Cover tightly and cook on low on stove top for 3 hours.

Serve over boiled potatoes, and steamed carrots.