Mr. Hawthorne is fixing rabbit tonight for dinner.
As a rule, rabbit is fairly expensive here,
running about $6-8/pound.
Mr. Hawthorne always checks out the
expiration dates on the packs of rabbit at Harris Teeter.
We buy the rabbits on the day of expiration
for a much reduced price - usually under $2/pound.
And the grocery stores THROW OUT rabbit past its
expiration date.
ACCCCCCKKKKK!!!
Mr. Hawthorne made a seasoned flour
to dredge the rabbit pieces in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EPNzJiJTaeZa-8rcEOGXKPhfZJeI6DJIWIkqyyzOv-lFikdcc1-qyHpGso4QjPiprtPsvs_bNt25WdWX4IOMkU1P1p_gqkdVG4xMljMOYgdIVswywcNoHstGsjRL19vHUraGwMhhsD8/s400/DSCN0452.JPG)
Hot Hungarian paprika.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVie86lqEZwhnoEUgL2uR9w0MrKIzznlpXO0qOFLgR5LMNBg0ngDPhYi2wd1L03uUbamsgo4oIyA_crwTJlIr7oU8FJE6ra7AGWnFCR1AK1c0QPSi4yGZv9habt-Cgm9p47_mgRPG4M5w/s400/DSCN0453.JPG)
Lawry's seasoning salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97ayQ4Ik0G8jRNiy6IpXLYNyQF5KB5gGarSM9__OsQf93bjS3pXRLkNXdH7p1wM6xvrD0XTo8MCPbKU-ns-36FO7SJ1XVVodeMtcJ6Zgk9jVRr-RjvnQd1jX2-yr56Pf_ndGUOLE9Jmc/s400/DSCN0454.JPG)
Black pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptjAM1i7pjMEQkrWAliDKQd_IDF4XeMScJMCrpeVgzieagRpxuwuqgp38yvzfIi-EXr-IOe9mM6qipj-BtclaqayVIb7vUbgJndluVwjR8pMFMdwBRAyXLEf5ECG8mqyQMUGhX5JTlvI/s400/DSCN0462.JPG)
He soaked the rabbit pieces in buttermilk
for a while.
I'll be in charge of a giblet gravy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDeqziZ5HvSVxidc2A6TxdH-HgaS5T4mo9cl24KIhc9xBBdbmDS29SywKK4L0QgaModqkXKwtQLPrdY4nirxmKBMKdzuMF5kSb3cyefFKVahdpd3bSGqTc9RvX-DubaSzHQAXw-9NZ2I/s400/DSCN0463.JPG)
Little bit of vegetable oil in the pan,
then swirl in some butter for extra flavor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0PMWvu520MAzBtGFzkgk6jMWDzKmF7zCDnIRKOzzYDUypTnXbmFeI0Weim_QD_Z54JV2Mrb7s_oNT3QdEYpZigti3b0cFVWGux_qXJADYurk0zWrvib_bZvsniTPzC-omZBUw1_r6Sk/s400/DSCN0467.JPG)
Dredge the rabbit pieces in the seasoned flour mixture
and shake off the excess.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrUmo4Zt_qNfS_U8vgPs_QDyx4U7mMIkGRVwsp7hqeb2R0ih9KMsZbGXu0GhxJXkNQ3u0IJ83wHzNDCVPKTmdW6cJu-TIACkrjO8bEGLzWEGfsAuFQtVwuFN52Al5Ue8nqb8HEYlo2k8/s400/DSCN0476.JPG)
Place in hot oil over medium low heat
and fry for about 12-15 minutes each side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJ8lKEokNQRcGIpyfIl2M6_fcORVb0NpA4lD0nSJ1ojANU6862gexj9MV2a2ZC3cRd3guE7oRpXvlY5WVsQljfcotVo16pMEjnAKIuL7vBZzYlbYQPVzeNsuWxyNW3LhXcO3IEJjCogs/s400/DSCN0479.JPG)
Ooooh. That's purty.
Drain on paper towels.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-sApqDiij9hgEfo_jhMbSS3BtwqPE1yFXUCYct_bG2MVe_-xL1DbgOXospptHEJRlZv8V3tUhqNTIFa5svIDYMNEPDAB1BZFeSu7_TZ_Jg_NnqFq57Db0Tt_V0JHGNzqeFqR9C-di5M/s400/DSCN0481.JPG)
Ingredients for my gravy:
giblets
cream
Dijon mustard
sour cream
creme fraiche
ricotta
scallion
basil
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA3lLE1KisPAKmnZAxE63soemlpMtz1GysDI1c02i-PajvUYMrjbLGQ0NVVlnFPI5hkffwyQ3rfUlTyVt2ZqWuZ2GEi7cA4-7J0ZxuGhyldRi6KOV9AMMXOWxrKZqCqDTsEiniHUyTWM/s400/DSCN0482.JPG)
I sliced the scallions
and chiffonaded my basil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKDTtP8WnuH86OgJdRILFG8BHeEM2lILq_Ip5hXr3KGY3IKcmgDGqjHsmPtnrL9pyiCUus56WFj3JlqlOtIJU8PDdep34A2A_f2mBDj7acJAj2xhYcj8hCz3jYzqzjzpjQGeoitu5fus/s400/DSCN0484.JPG)
Melt butter, add chopped giblets,
and lightly saute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXlufY-wO-cuvthyphenhyphenz93rMBFxwMgw6soz_CDTbSkRmXyOSQtopUxiLjTroOo7ux_DlMbQ_r374wOxj-tLeJTQyCDfCP7eyw8OLMRMqAbHW1gZBNWgOXE6ntWn5qNpAhQOd9EUj1SMvxSc/s400/DSCN0485.JPG)
Cook scallions about a minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBykC15sNSzZ_gmYSLVuZiJcqaukK8Dh4YhImcyG4rN-lj_uFiintwMgSDx0rMUGKo6VM4GiMsYZKwcohQ8gcJ4qhTNtI9ey2e5jL7SJr_kGaYsgygwVZDb0bsnt4u01dry-H1GadN6c/s400/DSCN0487.JPG)
Add in cream - about 1/3 cup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbCyhZxwgUZD_tfgAM_m1-pjiogAJvEsX6cIoQD-kNpHicIOhlNc6UeSkdog891IjFRrLTWvKnJpg7yuBZHTYjURh85e-Zaa1TgK03mMfy7wzDONI8ZPuoiH0v1reZmkwnbpenG_2aGw/s400/DSCN0488.JPG)
I had about 1/4 cup of creme fraiche.
I was going to supplement this with
more sour cream, but when I opened
the sour cream container,
I found Ranch Dressing in it - not sour cream.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMu0oo2G56c_h4d4k2M6RjvegvkO2ZUbwteiDay3XsYXVcaw_0jBsQrJFh_AFxmFCOlX2mMesyJgmj9qISfv8MGWb9kCVXPY4F16sr6xp1gq7kh5948GVeBrOnEjLy22C4Xk4lFVa4zUg/s400/DSCN0491.JPG)
About a tablespoon of mustard.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX3Xrjlo332rRR88WFJHtdhXLPeVrB8nIr-OVJa8gvdEkuMs2oh4Q2Xpypz0DrCfXP1ML_zP2XYiuqJKpt_OS_clgViB0ip6CnEkTpAQ7Md15ofbKdA2gH3d7v1GdelUHzjwSn19jJJQ/s400/DSCN0492.JPG)
About 1/2 cup ricotta.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnMNL4rN5mnqIKXXvhhYJwyEbceNg-etFNxc1I1ZedLDu3FO8vvLWjatIPIJBWhzStcV65ZnrQY351B9EHvNnfdy0ef_fwZeI_HQaNQCFR2Go0JHJSVSKjzJptUJ5L5rg2FHkvgGC96I/s400/DSCN0494.JPG)
It needed a little more cream.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdTWKRWzwd61YT45PdVvSJ84R12PbMFrSGBrUY7e_VqynEx9g1YmWRBGFLIXhVJt75miqZzgF3koe7C4xQv_dlM0bPcJCCAYVNOXqel7oG5kCMPAJvytQ5PHJoPDKhDyVxkWdQdIJVy8/s400/DSCN0496.JPG)
Heat through
and add some basil at the end.
Save some of the basil for garnish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPfhXupGg_dmsEcmuIA6_9i236NJTU5BSNPjucRoFPwgmSBzlijENcUQpB-k8WOvPFkpK9G4ObiLtcA8G_cMeE9zQFIb7dzFFr6CYy74FDNMhf9MtiE8IfRgBHfMDurxcw06DLvBRaz8/s400/DSCN0498.JPG)
Almost forgot the wine.
About 1/3 cup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpA8DlUV2sdMuzAR-mAug_Nee-ggD6eu1v5Mkk-I89_elpdYzu8aaOkhpfIDdANUuEN4HDXcbAT-tN7SmT3ubhdfuKjIPSneonI723Ynhun0xZ6NOMYYFJYW8OUyfDGNOYjZXJKKR1us/s400/DSCN0501.JPG)
Sprinkle rabbit with basil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IeTvlJLE01RxM5d-Dhwzv-z2aFaMI63fGnD0cqNH3rNsx4fmj5zbM_s_5Acs2k-gEvfct19-7CpGwT7Hs3nA3iEhbegCdip9pPb7UNfaBipUVdzU_lRC6ZY2QAZULY2eZqWL91eQH2s/s400/DSCN0509.JPG)
Here's my giblet cream sauce.
Now, what else are the Hawthornes
serving with the rabbit?
If you guessed Moreovers,
you would be correct.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LyTVshL3087tXkeo3ive9jIIWFwf7F_zfAxLa5uh3fwB71-XAVG41yCNq1menlbLG9jKoURDtIBwDPuF3lJ2gLT7jyJ8_JikemVCa6djMdGJra0a3mpOLbCnldS7AdLmliWHqwHGgng/s400/DSCN0395.JPG)
The other morning,
we had grits for breakfast
and had some leftover.
Spread 'em out in a shallow, buttered dish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNjiC3qoakoEMKjxnSZdLybZKwub0s3MgntaaAySY9-D0GJtt0LqZ28v_mGolWZCjVLBAEdctRPfnglE1GM4KoiI91r-f76t6jImQfWETDR03uETSuOTLnoz0LtHZbM029IgeZVQnhz8/s400/DSCN0400.JPG)
Cover with buttered plastic wrap.
Mr. Hawthorne daintily
evened it out.
Love the pinkie, Mr. H.
Refrigerate for later use.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtlA2IsUqcowPJhZl30uemOGWAH2-6K6Cn7TkAO2_DXhqWtO8ZBkbWbn7joGaxOVumlBsOdaaEF_v7-x2ElaasPrSidLkLA6tOL88ZSZbwBbYRV0b-KbCCzvF-wM5noi_o61JwtOX-9Q/s400/DSCN0512.JPG)
Melt some butter and add in the grits.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfdNjtzeo-ceJHruAw-9FRuaImwuJ5LlPdY5O2_-m2vd7f_l1c0v3tHMfaWGI_TZvceZMdK0r9wJIGyWSKidJGS5xlQYn_8oYdN90PCb-OCWpd4m47Su3km2pPq0EVmUxR_5Tw6iU7sA/s400/DSCN0514.JPG)
Press down to get a thin layer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkyTKm-vRA6xTdnVN0rYzkUNLIIfaqi7Q8pC4L5OdcyYB44x15LzS7-KyDOBsBs1DH_vqhdFJdjf1XamZ3zYafE5fWkBT3NxKmxSowT_skjTp1I3IikSFoVdYRuJ-DhuK0Q9pyjaOVKc/s400/DSCN0515.JPG)
Flip when nicely browned.
Here's Mr. Hawthorne's new favorite thing:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZE8I_UxKJdhvCiRj7TfnADBh0R82geaxEEYR-SOBqYAOvkXTuY5109c27v_FNDqIxiIArKiQWG9WG-lXfR3QgTqI9DK_yNfi1ZQGzouDvuQeYFVK3G7h-Itgr5MxSRpauSdpSI0bIsdg/s400/DSCN0020.JPG)
He cooked cauliflower until tender.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBWoUrVJR71JabD2fWxBm9uZJLQS8OqYObZMmUsPOKuA_D-ikcPNVnwraNiSvOH1iiIUs2MKdWWM6WGxHwsYW7sW7kUqnxKvxMO-YxQi4qXccZ-k2XDDx5CnohKyfElZyr-kiEpLaUwc/s400/DSCN0022.JPG)
Added milk.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBrBLSWmk8CwHMjodV-xSQnLIei1B2B4poZbqLlb7574qq3zzNNTNV6TBnfo3Kklnjl-hrCmh31jLha0chHd2qIys7O7_63Q0VLzhiUiWuuE_nxiSHZrloQVu7GRhpL9EHacVtyLzZeA/s400/DSCN0023.JPG)
And blended away.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKTS4WKEluqioZLdqXZRfV8JhTqSC6UckBdiBI43E6EBOKpszSvj53ZboC8MnKri82_qiiw2qKD9JY3RuSq7KsbPVU0kb8XzusjpHVmZe2QITQBc6TwN65VgfeC9MgoZXubFx7RtIeck/s400/DSCN0058.JPG)
All it needs is a little butter, salt, and pepper.
You think you're getting ready to take a bite
of mashed potatoes,
but ... SURPRISE.
It ain't 'taters.
I still had my orange/pineapple sauce
which I used on my pork tenderloins
and my Basmati brown and wild rice blend
from
this meal.
So I mixed in the sauce with the rice
for Round 2 of Moreovers.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNK1arF2K-OtGiaj6XeuhL6tK1aRtVnCU1FSAmtpwZ129BvX3hqdcI1wkBE7P0Mv6aIkytUXfRGHHiRwufPPQt3a_8NwvWUz36h7kDJKhAvrHNSKMIqxjvsGCEtIjbja8tcaJILx5kHc/s400/DSCN0518.JPG)
And here's our dinner:
Crispy fried rabbit.
Mustard/wine/cream giblet sauce
with the brightness of basil.
Crunchy on the outside, creamy on the inside grits.
Brown and wild rice with orange/pineapple flavoring.
Creamy, buttery cauliflower.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pZG-HR2-zFh0GIY_FkwdDiwjc-EWtAKQVbQeympG4TpzgKvz3Db4ej-hPJAf6IBx3W3TFNV9hQkRMC089757oRv7tjPJ2AC3BnQYQUFpL_1Y3oyV5DTgmldkAfZUNtxeBVGAM9Op_Ac/s400/DSCN0520.JPG)
Fwied wabbit with mustard basil cream sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GKaHXhGWGLeWnEH6xPh7V8WkcOc1YoOjKBYmeAcPstAKJ1pWFupaUbnpgTw4sMqHaXdiC5pBBYMTn2LNhdkW62RmSAl0Bt7te6Wy68kA2GOgvClR39Mzgh2nlotga6H4l3Qv6eQQlu8/s400/DSCN0522.JPG)
Multi-textured grit cake.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIiIblMkfr4Kfzn7G-Pehmt17awIOfZGuNPmln-aPq9b0fl4cKCgVm0SfphliQumaPxEfX-LgtLLnbpypsBmMS15kTyvxcEFkooFS-nFBVGESQKKGkG4kOnao-jPAMBwj642aCvRvaOs/s400/DSCN0524.JPG)
Pureed cauliflower and wild and brown rice blend
with pineapple and orange additions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQASe4yLNN0Qe3fHCjgAy88lh6h4RE4u_tQNIp8AKvs325OGxW_iuChQN1-V39iSWgpbukniNKToguHTHLnzUhN_DvOD6vG97K2UjNefp0FPKQi-ZRACnf_WETcZt_rH6c7rdVfiPoAo/s400/DSCN0505.JPG)
You must admit -
that's some beautiful fwied wabbit.
MOJO back.
5 comments:
Hm, have never seen rabbit at our local grocery stores here. Please tell; what does the meat taste like? I have always wondered.
I have never seen Rabbit at Harris Teeter. Which one do you get it at?
I have never seen Rabbit for sale at Harris Teeter. Which one do you get it at?
Anony, I got this particular rabbit at the HT in Kill Devil Hills. Go past the fresh meats and they're in the frozen case in a box.
One of my favorite meats, and the recipe looks stupendous. I sometimes make a very similar thing, but smother the browned rabbit in the sauce and bake until it is super tender. Kind of a rabbit tetrazinni seved on top of pasta. They even have rabbit at Kroger if you look hard.
Post a Comment