Oh my God the last time I had rabbit in gravy was when I was 23 years old. I was a young mom with two young daughters at that time. The lady who made it was from Mississippi and her name was Elna Jones. Also this was the first time I have ever tasted rabbit. Mind you this was before I had became Muslim. That my accepting Islam Mashallah came when I was about 27 or 28 which was one of those two. Actually it has been a really long time ago.
In the halal and haram book actually rabbit is considered halal. I said to myself cool because I really like rabbit. The halal meat store where I buy my meat sells rabbit. The owner is a Palestinian. Well even Egyptians eat it in molokia that you seen in my earlier post. Actually this is one of the Southern dishes that will definately make your mouth water. Way out in the country in the boondocks lives a lot of people that really love to go hunting.
If you are from one of these families then you know how to cook all of these game meats that is being brought home and you better. My great uncle was one of these people that loved to hunt, His wife from what I heard was a very good cook at least from what I heard.
It is one rabbit. The one I got has already had its head cut off skinned and innereds removed. I have been around lots of people from down south that knows how to cook these game meats. Rabbit is my favorite so far. It is clean and it an herbivoire and also the feet was removed too before I even bought it. Just take the rabbit and look it over and look for things that they may leave behind. Cut this in small pieces like cutting the front and the hind legs from the rest of the body and then cut where the ribs are. The ribs are tiny and frail so it is easy to cut with a strong butcher knife or meat cleaver.
Cut in 3 pieces along the spine. In a large mixing bowl take the pieces of rabbit and wash it very well making sure the water is clear. Take 3 tbs of white vinegar and again cover the rabbit meat with water. Be sure that the level is over the meat. Place in fridge and let sit for 15 minutes. Take the meat out of the fridge and drain the vinegar water from the meat itself and rinse some more so you do feel the taste or smell of vinegar.
This is marvelous beccause this way you already know the rabbit meat is clean and tenderized. Make sure there is no more moisture in the bowl and season the rabbit. In a mortar and pestle add 1 pinch each of black peppercorns, seeds of coriander and celery, Grind and add to rabbit in bowl. Add 2 pinches of Shan meat tenderizer, 1 pinch each of white pepper, paprika, red chili powder or 1 drop of hot pepper sauce, either 1 pinch of vegtea seasoning, pink salt, 3 dashes of seasoned salt or 1 bullion cube, 3 dashes each of worcetershire sauce, maggi or knorr aroma, liquid smoke, 2 pinches of either sorghum granuals, turbindano sugar or coconut sugar.
Mix the seasoning in to the rabbit very well and then heat a coldero on high heat to let it turn hot first. Add 1/4 cup of oil of peanut, corn or canola oil. and let become hot. Ok there is 2 ways you can cook the onion is add 1 onion or shallot chopped and cook until it is caramelized then add the seasoned rabbit or add the seasoned rabbit and the chopped onion or shallot like I did last night. Add 2 cloves of chopped garlic, mix very well and turn the heat all the way down to simmer without adding water at least not yet because the water comes out of the meat as it is being cooked. Cook for 20 minutes.
Just keep checking on it in between. If the meat is still a little tough then you can add 1 cup of water then cover and let cook for another 20 minutes. You can test to see if the meat is tender by sticking a fork in to it and if the meat is coming away from the bone then it means it is done. Actually I could not believe it that the rabbit was starting to make its own gravy and I haven’t put anything to thicken it yet. I want a thick gravy so I added 3 tbs of either all purpose unbleached flour or cornstarch. This gets mixed with 2 cups of water.
Add a little at a time to make sure that it is a lump free slurry and then add it to the contents of the pot and let cook until it gets thick at least about 5 minutes.
Perfect to eat with cornbread, rice. polenta and biscuits. This is so yummy and go make this for yourself and try it.
