Hunter's Hare (or chicken, or whatever)
Geez, my blog update is late this week. Wanna know why?
I'm totally pregnant.
Yay! Woo! It's so great, and I'm really excited! I'm due in July! Everyone else thinks its a girl but you know what? I think it's a boy. But you know what else?
This has LAID me OUT! I am sick, let me tell you. All food other than top ramen looks and smells disgusting to me right now. Making food, looking at pictures of food I've made, talking about food, all of it makes me need to lie down for just a minute.
Sad, isn't it? Tragic, even? Poetic? I know.
So this is the last thing I made before being hit in the head with this last week. It's called Hunter's Hare, and it was the autumn-iest looking recipe in the autumn section of my book. FYI it says you can use chicken too, which, not knowing where to come by a hare (at least not a cookable one...the zoo?), I did.
Since this it's been all ramen and corn chips dunked in cottage cheese. Apparently baby loves all the bad habits I thought I shook after high school. I knew this would happen.
And it was really good, and really filling, and really autumnal and nice. I just didn't eat anymore of it the day after I made it because I guess baby doesn't like Hunter's Chicken. I served it with simple brown rice because I didn't have bread at hand (the bakery was closed!), but I think it would be better with bread. Sourdough is still and always my reigning favorite.
It was really yummy, especially the big chunks of mushrooms (cut extra large so picky husband could fish them out easily) and fresh peppers.
I hope you make this, and I hope you enjoy it! Because you should. And hopefully I'll be back on the horse this coming week. Now that I have a grip on the things I can eat (chicken is not one of them right now), my baking and cooking activities should continue.
What a relief, right? 'Cause, knocked out right before Thanksgiving? Now that would be tragic.
adapted from Nancy V. Bennett
1 rabbit (or hare) cut into sections (you may use chicken breasts, thighs, and/or drumsticks)
1 c mushrooms (wild or portabello), sliced
1/2 c flour
1 onion, cut into slices
1 red pepper, cut into slices
1 c white wine
1 c chicken stock or water (i didn't have any wine so i used 2 c chicken stock; it was good, but it would be tasty with wine)
2 T flour
2 T sour cream (I used plain yogurt)
Dredge the rabbit sections in flour. In a large frying pan or Dutch oven, add some olive oil and brown the rabbit. Then add the onions and mushrooms and cook for a minute or two. Add the wine and enough chicken stock to cover the food. Bring to a boil, thn reduce heat and cover. Simmer for an hour.
Combine the flour with sour cream. Stir into the dish to thicken sauce. Add salt and pepper to taste. Serve with a nice crusty bread.
Now I'm going to go lie down again.