MonthAugust 2015

Onion for Soups

I was browsing through and 1860’s cookbook when I came across an idea that struck me as being very useful.

Instead of using a plain onion in your soup stock try this simple idea.

Peel your onion taking off the outer layer. Press whole cloves into the outside.

Place in a warm oven and bake until the onion is golden brown. Then prepare as normal for your soup stock.

German Rabbit Stew

2 cottontail rabbits, or 1 domestic rabbit, cut into serving pieces
2 tablespoons unsalted butter
2 tablespoons flour
1 to 2 cups chicken stock
1 onion, sliced root to tip
Zest of a lemon, cut into wide strips (white pith removed)
2 to 3 bay leaves
1/4 cup lemon juice
2 tablespoons capers
1/2 cup sour cream
White wine to taste, at least 2 tablespoons
Black pepper

Salt the rabbit pieces well and set aside for 10 minutes

Using a Dutch Oven (yes I have other pot’s and frying pans. Why do you ask?) brown the pieces of rabbit with one tablespoon of butter. Don’t crowd them together leave room and do more then on batch if necessary. Med-High heat works best on my stove.

Add tablespoon of butter, then the sliced onion and cook until the edges just begin to brown. Sprinkle with flour.

Cook, stirring often, until the flour turns golden. As always don’t forget to scrape the bottom of the pan while stirring to prevent burning.

Add the rabbit to the pot and add enough chicken stock to cover.

Add the lemon zest, bay leaves and lemon juice and bring to a simmer.

Cook until meat begins to fall off bone. Usually 1 1/2 to 3 hours depending on age of the rabbit. Note: I fish out the rabbit and debone it returning the meat to the stew.

Add the sour cream, capers and as wine to taste.

Add black pepper to taste.

Check for saltiness and add salt to taste as well.

Rabbit Squirrel and Sausage Gumbo


1 rabbit cut up

2 squirrels cut up

6 slices bacon

2 cups flour

1 1/4 cup oil

4 cups chopped onions

1 cup chopped green pepper

1 cup chopped celery

4 cloves minced garlic

4 quarts chicken or beef stock

1 can (10 oz) tomatoes

One pound of diced smoked sausage

2 cups smoked ham diced

1 teaspoon salt, 2 teaspoon black pepper, 1/2 to 1 to 1/2 teaspoons cayenne pepper

NOTE: Seasonings are to taste. Start on the low side and add to taste.

2 cups chopped green onions (or regular onions diced. If you have to minced dried onions can work.)

1 1/2 teaspoon oregano

1/2 teaspoon dried rosemary

2 to 3 1/2 tablespoons Tabasco (Depends on your tolerance for spicy)


In a cast iron dutch oven brown the bacon and set to the side.

Brown the squirrel and rabbit in the bacon fat.

Pour off bacon fat and scrape pot to get scrapings set to the side for later use.


On high heat, place your pot on the burner and put in the oil and flour. Stir until mixed well. When it starts to bubble stir constantly for 5 minutes then turn your heat to down to medium high. Keep stirring.

Mix will start to darken keep stirring making sure to scrape the entire bottom of the pot. No rushing this takes time but it’s worth it.

Let the roux darken until it’s about the color of an old copper penny. Or milk chocolate depending on which you are more familiar with.

Once you reach that color turn the heat down to just above low so you have better control of the cooking. Now stir in the veggies. Keep stirring being sure to scrape the bottom of the pot. The mix will get darker thanks to the veggies and is not a sign of burning.

The veggies will begin to get transparent. Cook like this for about ten minutes on low stirring and scraping constantly.

Add stock, rabbit and squirrel pieces, ham, sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings.

Bring to a boil the lower the temperature to a low simmer let cook for about 2 hours maybe a little less depending on your pot and stove.

Test the meat to make sure its done be sure to sir often being sure to scrape the bottom of the pan to prevent burning.

If it looks too thick add water.

Serve with French bread, rice and side of your choice.

Buttermilk Fried Squirrel with Gravy

3-4 skinned and quartered young squirrels.
Buttermilk to marinate overnight.
2 cups all-purpose flour
2 Tablespoons salt
2 Tablespoons black pepper
1 Tablespoon Cajun seasoning
2 cups milk (for the gravy) Again I use buttermilk for the biscuits.

Mix dry ingredients together in zip lock and shake to mix.

Take squirrel pieces from the buttermilk you marinated them in overnight.
Let excess drip off.

Place a few pieces of squirrel in the bag and shake well. Continue until all of the squirrel is coated well. Set the meat to the side on a rack for about ten minutes to let a crust form.

Remember to keep the flour mixture to use some of it to make the gravy later.

Place the meat in a cast iron pan over medium heat in about a half inch of bacon fat. Or I guess you could use the oils they push these days.

Cook about 10 to 15 minutes a side. Slow cooking with a lid makes the squirrel more tender.

Place the meat to the side in a covered warmer.

Pour off all but three tablespoons of oil from the pan. Make sure all of the brown stuck-on bits left from the frying remain. Add in the three tablespoons of reserved seasoned flour and stir well until the flour is lightly browned. Slowly add the milk and continue to stir. Those bits of goodness that were stuck to the pan should loosen and incorporate into the gravy. Stir until the gravy has thickened to the point that it will coat the back of a spoon and tracks remain when you push the spoon across the skillet.