Brer Rabbit And The A-maize-ing Tar Baby With Sweet Onion Sauce And Greens
From alisdhair 15 years ago
- 180 minutes to make
- Serves 4
“Where did the rabbit go Uncle Remus” the little boy asked after a pause. “Bless yo soul honey! Brer Rabbit he skink up de chimbley, dats w’at turnt de pot of greens over”...J. Chandler Harris
Ingredients
- This is a dulce - dulce dish. And if you don’t like or can’t ferret up a rabbit then of course you may use chicken shopping list
- 2 young rabbits (jointed) shopping list
- carrot, celery and onion mirepoix (about 3 cups worth) shopping list
- 2 quarts of veal stock shopping list
- ---SWEET ONION SAUCE--- shopping list
- 2 large vidalia onions shopping list
- 1 cup of red currants (or red raisons if need be) shopping list
- 4 tbls. of red currant jelly shopping list
- 1 cup of demi-glaze shopping list
- Half a cup of red sherry shopping list
- The juices from the rabbit shopping list
- ¼ lb of butter shopping list
- salt, black pepper shopping list
- ---SWEET bacon/chili corn MUFFINS aka the “Tar Baby”--- shopping list
- This will yield much more than is required for this recipe, but the excess won’t last long. shopping list
- 1 cup of yellow cornmeal shopping list
- 1 cup of flour shopping list
- 1/4 cup of brown sugar shopping list
- 4 tsp. baking powder shopping list
- 1 egg shopping list
- 1/4 cup of vegetable oil shopping list
- 1 cup of buttermilk shopping list
- 1/3 cup of Southern Comfort shopping list
- 2 large fire roasted poblano chilies shopping list
- 1 cup of not overcooked and finely chopped bacon shopping list
- 4 tbls. of dark molasses shopping list
- 1 large sweet potato shopping list
- ---THE GREENS--- shopping list
- 2 lbs of mustard greens (uncooked weight) shopping list
- 2 large carrots shopping list
- 1 lb. of turnips shopping list
- butter shopping list
- honey shopping list
- salt and pepper shopping list
How to make it
- First, get good and liquored up as this one will take some time and little effort.
- FOR THE RABBIT: Simply season it with salt and black pepper and sear it well on all over. Sauté the mirepoix in the same pan and spread it along the bottom of a roasting pan. Set the rabbit over the top, add the stock, cover tightly and cook in the oven at 325 for 1-1/2 to 2 hours.
- Remove the rabbit and strain the pan juices which will be used for this sauce:
- FOR THE SAUCE: Cut the onion into quarters and then into thin slices. Heat the butter in a thick bottomed sauce pan and sauté them in the butter until they are nicely caramelized.
- Add the sherry and cook for about 2 minutes, then add the pan juices, demi-glaze, the currant jelly. Slowly cook until it has reduced by half, dumping the currants in at the very end. Season with the salt and the pepper.
- FOR THE MUFFINS: Mix the flour, cornmeal, baking powder and the sugar together. Stir in the remaining ingredients and mix well. The chilies should be cleaned, peeled and diced small - Flip them in along with the bacon lastly. Let it set for about 30 minutes.
- Divide the mixture evenly into 8-10 portions in a larger sized muffin pan. Fill each cup (I am sure there is some particular French name for this but I don’t know it) about ¾ full. Bake at 400 for about 15 minutes. Gild with some honeyed butter and cook a further five minutes.
- The molasses and sweet potato are used as garnish to serve the dish. Peel and cut the potato into thin matchsticks (there is a fancy French word for this and I know it...e-mail me and I’ll tell you) and deep-fry them crisp. Set aside.
- FOR THE GREENS: Have the carrots and turnips poached half-way in stock and nicely sliced. Sauté the greens in butter of course and add the carrots and neeps when almost done, and yes season with a wee bit of honey, salt and pepper. With the complexity of the dish this is all the further you will need to take these.
- TO PREPARE: Lightly coat each piece of the rabbit with the sauce and set it back in a hot oven to glaze and fully re-heat it. Put the muffins into the oven to fully re-heat when the rabbit is almost finished.
- TO SERVE: Set a muffin on to a plate and put a tbls. of the molasses on the top and a good tuft of the fried sweet potato on that. Serve the rabbit alongside topped with more of the sauce and the greens on the same plate.
- *If I can find it I have a recipe for Brer Terrapin Soup which would be an excellent prelude to such a dish as this.
The Rating
Reviewed by 5 people-
A goody
hungrybear
in Miner loved it
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Very high 5!
cuzpat
in Sikeston loved it
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My Father was a Smallgoodman from Austria and this Rabbit dish brought back memories from my childhood.
Cheerfully !!!!!5
nadaism
in Bathurst loved it
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