Hasenpfeffer
January 13th, 2009Recipes from Great American Inns
Presented by Benson & Hedges
1981
Of course, this cookbook is not particularly old nor does it have oddly-styled photos filled with neon-colored fruit and extraneous statuary. What’s fascinating to me is that it was sponsored by a CIGARETTE COMPANY. While I could explain the last entry as a travel guide disguised as a cookbook, I can’t quite figure this one out. How did Benson & Hedges benefit by producing this book on behalf of the inns? Did the inns all have cigarette machines? In 1981? Was the book sold or just distributed at the inns? The mystery deepens on the inside cover where Evan Jones, celebrated cookbook author and husband of Judith Jones, is listed as editorial consultant. I’m very confused.
The recipes are decent, though, and cover the spectrum of classics such as red raspberry soufflé, cream of broccoli soup, and veal piccata. And for any one who needs a hint as to why I chose this particular recipe I have two words for you: Laverne. Shirley.
The hasenpfeffer calls for two rabbits, cut up, that are first marinated for 2 days in 2 cups wine (no specification red/white, I used white), 1 cup water, 1/2 cup vinegar, 1 Tbl lemon juice, 12 peppercorns, 4 cloves garlic, 1/2 tsp each thyme, rosemary and marjoram, and 1 cup clery leaves. The problem was that after one day the acid in the marinade had started to “cook” the rabbit so I decided to go ahead and cook it rather than wait another day. First, 1 1/2 cups of chopped onion, 1 cup quartered mushrooms and 4 slices of bacon are cooked until soft and put aside. Then, the rabbit gets lifted from the marinade, dried, sprinkled with salt, dredged in flour and browned in butter in the same pan. When brown on both sides the onion/mushrooms are added back and the pan is deglzed with the strained marinade. Then its simply covered and simmered for an hour. The final step is to combine 1/2 cup of flour with 1/2 cup of sour cream and two tsp of salt and stir it into the cooking liquid. The result is a creamy but distinctly tart sauce which I enjoyed but which Doug found to be too strong. Also, I had to lie to the kids and tell them it wasn’t a bunny like the ones they have in class. I’m going straight to hell.
January 13th, 2009 at 12:22 pm
My kids think that the fish that we eat is different from the fish that swim in the ocean. I know that someday I’ll have to break it to them, but as long as they keep eating fish, I’m going to let them live in ignorance!
I have never eaten rabbit–I think I could do it, if I didn’t have to prepare it myself and if it came covered in sauce. And everyone pretended it was chicken…
January 13th, 2009 at 6:10 pm
Were the bunnies names Laverne & Shirley? We have some bunnies in the backyard, I’ll try and catch one for you in the spring.
I always lie to the kids often about what they are eating, eventually (when they decide they like it), I tell them the truth.
January 18th, 2009 at 2:04 pm
yM kids have eaten rabbit in France at a relative’s house. They snarfed it up. And to this day, I have not told them what is was… On the other hand, when I’m making chicken soup and one of them asks what’s in the pot, I always reassure them it’s pickled monkey heads.