This post is different than most, this is not a recipe I’ve made many times over and over, but instead its writing down what I shared on youtube, so you can get a sense of what I did there.
I’m no expert on cutting apart a rabbit…all i can tell you is that I just try to get as much meat off the bones as possible, then I simmer the bones to make soup.
I’ve got a youtube video here, where I take there recipe and show you how i customize a recipe to make it work for what I have on hand/ingredients my family uses – https://youtu.be/t_aiivVLl4c
After cutting off all the meat I can, its time to make a dish nostalgic to my brother in law and his dads childhood. Cipait, is a French Canadian Hunters dish pronounced “spout”.
You can use rabbit or grouse, but if you don’t have either, I’d say chicken thighs would give you good results as well.
I took their nostalgic dish and well…I had to make it my own. Here’s what I ended up with. I cant wait to eat it again.
1 rabbit, minimum 2-3 pounds, or 2 grouse, deboned and cut into small pieces. Alternatively, I’d sub 1-2 lbs chicken thighs
1/2 tsp tumeric
1/2 tsp celery seed
1 tsp salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
Black Pepper, to taste
1/2 c dried onion flakes or 2 chopped onions
8 cups diced potatoes
2 cups diced carrots
2 cups broth
Preferably use a dutch oven or heavy bottomed pot that is oven safe. Alternatively, brown in a frying pan and transfer to a covered ovensafe dish afterwards.
Brown the meat in oil, or preferably, bacon fat. Add spices and stir around to brown those a bit. Add in potatoes, carrots and broth, cover the pot and tuck into the over at 300F for 2.5-3 hours, giving it a good stir at some point halfway through. You want the potatoes to be fully cooked and tender and the meat tender as well.
You could brown the meat and then cook in the instant pot or slow cooker. I’d guess 30 minutes in the instant pot or all day on low in slow cooker would do it up good.