Corsican Style Rabbit

During both the Great Depression & World War I, rabbits played a significant role in helping people cope with economic hardships & food shortages. Here’s a comprehensive summary:

World War I
Food Source: During World War I, food shortages were common due to disrupted supply chains & the need to feed soldiers. Rabbits became a crucial source of protein for many families. They were relatively easy to breed & raise, making them an accessible & sustainable food source.

Great Depression
Economic Hardship: The Great Depression saw widespread unemployment & poverty. Many families turned to raising rabbits as a way to supplement their diets & incomes. Rabbits were inexpensive to keep & could be bred quickly, providing a steady supply of meat.

Barter System: In some communities, rabbits were used in barter systems. People would trade rabbits or rabbit meat for other goods & services, helping to sustain local economies when cash was scarce.

Overall Impact
Sustainability: Rabbits were a sustainable option during these times of crisis. They required less space & food compared to larger livestock, making them ideal for urban & rural settings alike.

Community Support: The practice of raising rabbits fostered a sense of community as people shared breeding stock, tips, & resources to help each other survive.

Rabbits played a multifaceted role during these challenging periods, providing not just food but also economic support & a sense of community resilience.

Ingredients
2 rabbits, approximately 1.5kgs cut into 4 to 6 pieces
500gms sliced onion
6-8 garlic cloves
100gms mixed black & green olives
4 tbsp capers in brine
100gms pancetta, cut into lardons
200mls white wine
200mls chicken stock
3 tbsp red wine vinegar
3 tbsp tomato paste
¼ cup fresh parsley
1 sprig fresh thyme
1 sprig fresh rosemary
3 tbsp olive oil
salt & pepper, to taste

Method
Heat the olive oil in a Dutch oven over medium heat, add the rabbit pieces & lightly brown on each side for 5 to 6 minutes. Once browned, remove the rabbit pieces & transfer to a slow cooker.

Still on medium heat, add the pancetta lardons to the Dutch oven, stir, & cook for 2 minutes until lightly coloured & aromatic. Add the sliced onions & garlic, adjust the heat to low & continue to cook the onions & pancetta until the former are well caramelized & the pancetta has rendered its fat, stirring occasionally. Transfer to the slow cooker with the rabbit.

Add the vinegar, white wine, tomato paste, olives, capers, & herbs & deglaze the Dutch oven. Stir thoroughly & add to the slow cooker with sufficient stock to until the liquid covers the meat.

Cover & let cook on low heat for 4 hour or util fork tender, stirring occasionally.

Remove rabbit from slow cooker & set aside. Cool liquid & pass through a chinois discarding all solids

Place rabbit & stock back into the Dutch oven & replenish capers, olive mix & fresh parsley, thyme & rosemary; bring back to a slow simmer & reduce stock until desired consistency has been achieved.

Adjust seasoning if necessary & serve on a bed of pasta with parmesan. or just as is with a side of potato puree.

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