Hasenpfeffer (from the B. Bunny recipe)

Wash & cut GOOD (like organic) carrots into halves or thirds, then split lengthwise.  Put in a bowl and sprinkle with salt pepper, nutmeg, and cumin.  Add engouh olive oil to coat, and stir thorughly.  Preheat oven to 375.  Place carrots flat side down on a nonstick cookie sheet and bake until crinkly and brown at the edges (start checking them at 30 minutes).  If you're doing a lot, put the skinny ones on a different cookie sheet so you can take it out first.  Serve with your favorite dipping sauce (I made sesame lime garlic with a smidge of honey, but used pre-prepared garlic paste from the Indian store and didn't write down proportions!)

Love, Columbine 

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Doesn't Hasenpfeffer also make an appearance in the Laverne and Shirley theme song?

As in "...Hasenpfeffer Incorporated! We're gonna do it. Give us any chance we'll take it. Give us any rule we'll break it. We're gonna make our dreams come true. Doin' it our way. There is nothing we won't try. Never heard the word impossible. This time there's no stopping us. We're gonna do it."

Who knew they were singing about baking carrots?  

 

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Free Cruise Clocks

I have 2 comments.  Firstly I thought Hasenpfeffer was a rabbit dish.  Isn't that what the dark haired king was screaming about in that Bugs Bunny/Yosemite Sam cartoon?? 

and secondly:Tina said she was not good at remembering lyrics, and check her out with the Laverne and Shirley theme song from the mid 70's! So maybe it's short term lyrical memory you have problems with??

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In the social order, I accept the bottom rung, until the wine is pouring and the Lord commands a song!

So, Sharyn. Two things

#1. When I first typed out those lyrics, I conflated the Laverne & Shirley theme with Mary Tyler Moore. I was like... hmmm... ...something's not quite right there... So, my memory is a beast all its own.

Which brings me to point #2. All my short term memory, post pregnancy, is total fish bait. I throw a thought out there. Sometimes I snag something and reel in what I'm looking for, but more often than not I have no idea what is going on, yanno.

And, this, I think, makes me absentminded but lovable! At least that is what I tell myself...if I happen to remember that I was in the middle of talking/thinking about something that is. 

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Free Cruise Clocks

BTW, I'm not on crack.  (I'm not.  I AM NOT!!) 

Here's the Hasenpfeffer recipe I found:

3 lb hare, cut into pieces
1/3 cup flour
1/2 cup finely chopped shallots
1 cup dry red wine
1 tbsp instant chicken bouillon
10 black peppercorns, crushed
1/4 tsp dried rosemary leaves, crushed
2 tsp lemon juice
2 tbsp flour
1/2 tsp salt
1/2 lb bacon, diced
1 clove garlic, finely chopped
1 cup water
1 tbsp currant jelly
1 small bay leaf
1/8 tsp dried thyme leaves
3 tbsp water

Cooking:
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Sprinkle hare with salt. Coat with 1/3 cup flour, shake off excess. Fry bacon in Dutch oven over medium heat until crisp, remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat, remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat. 

Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup water  and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return hare and bacon to Dutch oven. Heat to boiling, reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours. 

Remove bay leaf and discard. Place rabbit on warm platter, keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.  

And here you have your Hasenpfeffer - German rabbit stew.

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In the social order, I accept the bottom rung, until the wine is pouring and the Lord commands a song!

Sharneliz:

I have 2 comments.  Firstly I thought Hasenpfeffer was a rabbit dish.  Isn't that what the dark haired king was screaming about in that Bugs Bunny/Yosemite Sam cartoon??

Yes!  That's why attributed the recipe the way I did.  At the end, when Ye Olde Yosemite Sam gets fired and Bugs takes his job, and serves up "Here's your Hasenpfeffer, sire!", and the King declares, nibbling on what's obviously a carrot, "If I didn't know this was Hasenpfeffer, I'd swear it was carrots!"

Love, Columbine 

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There ya go.  You have a much better memory than I.  I just remember him yelling  "whar's my hasenpfeffah!"

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In the social order, I accept the bottom rung, until the wine is pouring and the Lord commands a song!

I've never tried Hassenfpeffer but I've tried every other rabbit dish except the French one for rabbit and prunes, there was a time when I had to live solely on the things, long since past, I'm glad to say.  We kept ferrets to help with the hunting, one of them, my hubby named Barbara after his girlfriend before me.  The most vicious animal I ever knew....

This is a veggie dish, I'll never be vegetarian - PM me if you want to argue! - but I love vegetables and couldn't do without them.  It's a potato dish that's easy to prepare ahead and you can serve it up at the table without having to mash, saute, garnish, drain, whatever.

 Easy Potato Gratin

Serves 4 or 5

2 and a half pounds potatoes peeled and cut into half inch chunks or slices

225ml, 8fl oz, single cream - the kind that's too thin to whip

2 large onions, coarsely chopped

2 large eating apples, peeled, cored and coarsely chopped

225ml, 8fl.oz stock

freshly grated nutmeg

salt and freshly ground black pepper

Toss the potatoes in a large bowl with the cream, onions and apples.  Add nutmeg, salt and pepper, this seems to take quite a lot of seasoning, and toss everything thoroughly, I use my hands.

Put into one or two large, buttered ovenproof dishes and pour over the stock.  Bake near the top of the oven until the potatoes are soft and the top nicely browned, about one and a half to two hours.  To speed thing up, cover with foil the first 45 mins of cooking.  You can adjust the cooking time if you are cooking something else in the oven, this dish won't suffer for taking longer.

I should imagine if you put chunks of fish or cooked gammon or sausage in this you'd have a one pot meal that'd please everyone.  I've always used it as a side dish.  It goes well with braised pork steaks and a green veg.

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Nina,

You had me going there for a minute. I read "my hubby named Barbara after his girlfriend" and I thought gee, Nina leads an interesting life...

Then I reread and understood. LOL! You had me going!

Anne

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And when the winds of change begin to blow,
I'll whisper, "You're my lighthouse" in case you didn't know.

Sons of Maxwell

visit my website!:
Anne's Philly Phan Site at http://www.gbsfanatic.com

Anne, it was the ferret that was vicious and the girlfriend was decidedly ex, so how apt the name was, I can't really comment, I never met her!  I do lead an interesting life, believe me, and my Jim wants you to come and dig ditches for us next year, I showed him the photos of your prowess on a machine.....

Enjoy the spuds if you cook them.

PS, can you go back to the Chris Trapper subject on 'What you are listening to' as I have a question to ask, thanks.

Nina

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I was a vegetarian for years (most of my 20s, actually) and I have a lot of great vegetarian recipes.  But I need some direction - what kind of vegetarian recipes are people interested in? 

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There's a rope around my neck
and there's a trigger in your gun.
Jesus, say something.
I am someone, I am someone
I am someone.

I actually just started the thread because there wasn't one specific for vegetable dishes!  I'm an omnivore myself (although, being quite sedentary, I've cut way down).

Love, Columbine 

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Sandra, or anyone, I'm always looking for mushroom recipes, other than cream of mushroom soup or garlic mushrooms.  Not that I don't like garlic, but something different would be great!

Just being nosy, Sandra, why did you stop being a vegetarian?

Nina

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Nina:

Just being nosy, Sandra, why did you stop being a vegetarian?

I got pregnant.  I know, the two may not seem connected at first glance but my morning sickness was made worse by most of the vegetarian dishes that had been the staple of my diet for my 20s.  At the same time, I had an overwhelming desire to eat chicken.  I didn't care how it was prepared as long as it there and ready to eat.  I survived my pregnancy on curried rice and vegetables and chicken.

But then, I was never the sort of vegetarian that had issues with animals being killed for food.  I had environmental concerns about the methods used by industry animal farmers.  I try to get my meat from local farms now. 

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There's a rope around my neck
and there's a trigger in your gun.
Jesus, say something.
I am someone, I am someone
I am someone.

Morning sickness was the pits.  I happily went vegetarian to save money when my boys were small, giving the meat to them and my husband.  I ate the right combinations of foods and iron-rich vegetables, even grew them so they'd be fresh, but ended up very anaemic.  I just can't seem to absorb vegetable iron and supplements made me ill too.  It took a year to get my blood back to normal once I was diagnosed, and since then I've been a meat eater and been fine.

We are beef farmers - though in those lean early years we couldn't afford to eat our own produce.  If we couldn't give our cattle the best life possible, we'd make our living some other way.  Well done for buying straight from the farm.  It's an option most of us don't have, but at least that way you can see how the livestock are kept.

So, any mushroom recipes, anyone?  I'd love to find a good one for mushroom pate.  I'm anti mushroom soup at the moment, having had a bad experience recently.  I bought a hand-held blender so I could process it in the pan and save on washing-up.  It did a marvellous job, but the foam on top was like the head on a glass of Guiness.  The foam wouldn't pat down or disperse, I could carve my name in it.  There was far too much to skim off and throw away.  A good hour it took, to disappear.  A friend told me that the best London restaurants are serving a mushroom cappuccino as a starter, with truffle shavings on the froth.  I reckon they've made the same mistake as me but capitalized on it!

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