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Jugged rabbit ala Martinique

A culinary adventure

It is considered a national dish in the Creole cuisine of Martinique. Creole cusine is a vibrant celebration of the heritage of French, Spanish and African settlers in the Caribbean.Creole cookery takes the best of these cuisines and combines them with Asian and Indian influences and native West Indian ingredients to produce a style of cooking rich in history and full of flavour.

Jugging" is the process of marinating overnight (in the pure French tradition with the blood), then stewing the meat (usually whole animals, mainly game, or fish) for a long time in a tightly covered container, such as a casserole or an earthenware jug.

RECIPE

Maine Ingredient: 3 pounds rabbit meat

Serves Four

First:

make a marinade to "Jugged" the rabbit overnight.

Marinade:

• 1 onion, cut into medium pieces

• 2 small carrots, cut into 4 pieces

• 4 cloves garlic

• 1 sprig fresh thyme

• 2 bay leaf

• 2 cloves

• 6 black peppercorns hand crushed

• 4 cups red wine

2 teaspoons herbes de Provence or mixed thyme and oregano

Procedure:

Place the rabbit pieces in a non-metallic dish and season with salt and pepper.

Pour the marinade (with blood optional) over all the ingredients. Cover and let marinate overnight.

NEXT DAY:

Drain the pieces of rabbit, reserving the marinade. The marinade will become the basis of finalizing the recipe.

Prepare the following ingredients for the stew:

1 cup sliced wild mushrooms

3 cloves garlic, minced

1/2 bottle full flavored table french red wine such as Merlot or Cabernet

2 cups rabbit stock (obviously preferred) or veal stock or chicken stock

½ cup French brandy

2 tablespoon tomato paste

1 heaping tablespoon flour

1 cup water

1/2 cup diced ripe tomatoes

1/2 cup diced bell peppers,

1/4 cup diced hot chile peppers,

1/2 cup diced celery

1/2 cup diced scallion,

1/8th teaspoon pinch nutmeg

8 cloves

also:

2 large white roasting potatoes cut into quarters lengthwise rubbed in olive oil, pinch of cumin, salt and pepper.

Preheat oven to 400 degrees.

In a baking dish, toss the rabbit with 2 tablespoons of the oil. Season with salt and pepper and roast them in the oven for about 10 minutes.

Turn the pieces over and roast another 5-10 minutes, or until lightly browned.

Take out and hold for infusion later.

Place the vegetables, spices, and mushrooms on a baking sheet and toss the vegetables with 2 tablespoons olive oil. Add salt and pepper, and roast for about 8 minutes, or until the vegetables have softened. Stir in the garlic and continue roasting about another 4 minutes. When done hold to place into marinade mixture.

Pour the marinade mixture, vegetables and mushrooms, wine into a deep pot and bring to a boil. Simmer, uncovered, over medium-high heat, until mixture is reduced to almost half.

Stir in the tomato paste.

Whisk the flour into the cup of water; then whisk the mixture into the simmering wine.

Lower heat and continue stirring until mixture has begun to thicken slightly.

Check the seasoning.

Add rabbit meat.

Cover the pot and simmer over very low heat for 2 hours, or until the meat is very tender

Oven roast the potato quarters until done.

When done, serve in an earthenware deep stew dish with roasted potatoes, fresh baked bread and unsalted butter, and a red wine.

Suggested Wines: French Cotes Du Rhone, Australian shiraz, Argentinian Cabernet, South African Pinotage or Californian red zinfindel.

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Recipe inspired by Martinique chef Madame Chasseur

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