Rabbit

Gypsy Good Luck Invocation

cute-bunny-2

The first day of any month offers fresh hopes and new beginnings. One good-luck invocation is to say “Rabbits” before any other word on the first of the month.

Some say “White rabbits” three times as the last spoken words on the eve of the new month. On waking they say “Hares” three times. This is said to ensure a month that is blessed with good fortune.

Granny’s Shooshi Dinner

rabbit-stew-mushrooms-horiz-a-1200

Ingredients:

  • 3 Lbs rabbit meat, cut into pieces
  • 2 fresh bay leaves
  • 3 stems thyme
  • 2 whole cloves
  • 3 onions, minced
  • 1 tablespoon oil
  • A few black peppercorns, crushed
  • Salt
  • Water and red wine
  • 1 and half cups diced carrots
  • 12 small white onions
  • 12 small mushrooms
  • 18 small potatoes
  • 1 tablespoon butter, softened
  • 1 tablespoon flour
  • 1 tablespoon minced fresh parsley

Instructions:

Put rabbit, bay leaves, thyme, cloves, minced onion, oil, peppercorns, and salt into a large pot. Pour in sufficient water and wine to cover the ingredients in the pan. Bring to the boil, reduce heat, and simmer gently for 2 hours. Add carrots, white onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, approx 25-30 minutes. Mix the butter with the flour and stir into the stew until the mixture has thickened. Simmer for 5 minutes. Sprinkle with parsley just before serving.

From: Journey Folki

Jugged Kaunengro

Jugged Kaunengro is a traditional Romany recipe for hare or rabbit stew.

2734269d7eaadfe57d45729910b2f9e2Ingredients:

  • 2 tablespoons flour
  • Salt and pepper
  • 1 hare, jointed
  • 3 and a quarter cups strong stock, hot
  • 1 lemon, peeled and sliced
  • 1 onion, stuck with 3 cloves
  • 12 black peppercorns
  • 2 tablespoons butter
  • 1/4  cup flour
  • 1 cup of red wine

Instructions:

Season the flour with salt and pepper. Dredge the joints with the seasoned flour. Put the hare into the stew jar with the hot stock, lemon onion, and peppercorns. Cover the jar tightly and stand it in a deep pan of cold water. Bring this to the boil and simmer for 3-4 hours (depending on the age of the hare). Remove the hare from the jar and keep hot. Knead the butter and flour together and stir into the stock with wine. Heat the sauce, stirring until smooth and thick.

From: Journey Folki

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