Of Hare & Rabbit

Mediterranean Cookery - Hare and Rabbit - ImageThe hare (and in recent times, the rabbit) are a staple of many Mediterranean cuisines. The dish was presented to the island’s Grandmasters of the Sovereign Military Order of Malta, as well as Renaissance Inquisitors resident on the island, several of whom went on to become pope.

According to Jewish tradition, the hare is among mammals deemed not kosher, and therefore not eaten by observant Jews.

Hare 2 - AudubonAccording to Islamic dietary laws, Muslims deem coney meat to be halal, and in Egypt, hare and rabbit are popular meats for mulukhiya (jute leaf soup), especially in Cairo.

The Shia, though, have difference in opinion.

In England, a now rarely served dish is potted hare. The hare meat is cooked, then covered in at least one inch (preferably Mediterranean Cookery - Lievre a la Royale 1more) of butter. The butter is a preservative (excludes air); the dish can be stored for up to several months. It is served cold, often on bread or as an appetizer.

Hares and jackrabbits are leporids belonging to the genus Lepus. Hares are classified into the same family as rabbits and are of similar size, form, and diet as rabbits. They are generally herbivorous, long-eared, and fast runners, and typically live in pairs. Hare species are native to Africa, Eurasia, North America, and the Japanese archipelago.

Rabbit on the other hand has a marvellous subtle, Mediterranean Cookery - Lievre a la Royale 2gamey flavour, very different from richly flavoured hare. It is available throughout the year but the best sized rabbits are to be found between July and December.

Regional dishes reflect the fact that rabbit is very versatile and works well with those flavours often used in chicken dishes, such as mustard and cream (France), tomato and herbs (Italy), and chilli (South America) Today rabbit meat is not very popular in Britain, perhaps in part because of its association with food shortages during WWII.

It is appreciated much more elsewhere in Europe and appears regularly on the dinner table in Italy, France, Belgium, Spain, and Cyprus.

Mediterranean Cookery - Lievre a la Royale 3Malta and Crete compete for the highest rabbit consumption per head of population.

The rabbit is a member of the family Leporidae, which includes the hare. Rabbits are gregarious and nocturnal animals that feed on grasses and herbaceous plants but will also eat bark when grass is not available. Rabbits are highly efficient

at converting plant proteins into animal proteins (their conversion rate is double that of cattle, for example).

The recipe for Lievre a la Royale posted here comes from the pages of Elizabeth David’s Mediterranean Cookery and is for a relatively classical hare dish of the region.Mediterranean Cookery - Lievre a la Royale 4

Hare 1

Mediterranean Cookery - Lievre a la Royale 5

This entry was posted in European Cuisine and tagged , , , . Bookmark the permalink.

1 Response to Of Hare & Rabbit

  1. ah interesting, thank yu! Wanted t0 share the f0ll0wing with yu– in a made m0ment I catalogued all the rabbit recipes in my c00kb00ks– scr0ll d0wn t0 the b0tt0m 0f this link and y0u’ll see. I think y0u’ll find it interesting (and pls excuse br0ken keypad): https://kitchencounterculture121.wordpress.com/2014/07/20/rabbit/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.