Stewed Rabbit

Salmi de Lapins

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Rabbits
  • 2 Onions
  • A Square Inch of Ham
  • A Clove of Garlic, Chopped Very Fine
  • An Herb Bouquet, Chopped Fine
  • A Glassful of Claret
  • A Cupful of Water
  • A Can of Mushrooms


Stewed rabbit is a great dish among the Creoles. They say that this is the only way to cook a Rabbit. Proceed as follows:

Skin and clean the Rabbit. Wash well and cut into pieces at the joints, and rub well with salt and pepper. Chop two onions very fine, and put them in the stewpan with a tablespoonful of melted butter. Let them brown slightly; then add the Rabbit. Let it brown slightly, and then add one tablespoonful of flour, and let this brown a little. Chop the square inch of ham very fine, mincing it, and add. Then add the clove of garlic, two sprigs each of thyme and parsley and a bay leaf, minced fine. Let this brown nicely, and pour over one glass of good Claret. Let this cook for ten minutes, stirring constantly, so that it will not burn, and then add one cup of boiling water. Stir well, season again to taste, let boil for thirty minutes, and serve hot. Green Peas or Potatoes, boiled or mashed, make a nice entree for this dish.