The second recipe I tested was “Rosemary Roasted Rabbit.” This is the first time I’ve prepared rabbit, although I have eaten it many times. The recipe is simple; quarter the rabbit, season with salt and pepper, and place in roasting pan. Then pour white wine over it and add garlic and rosemary. After baking for one and a half hours the rabbit is ready to serve. I served it with mashed potatoes and steamed carrots with peas. The sauce was perfect and the rosemary flavor penetrated the meat. (I was able to purchase rabbit at the farmers' market.)
For the third test recipe I chose “Fried Quail.” Again, I was able to purchase the birds (already cleaned) in a local specialty meat store. The marinade is made from buttermilk, seasoning salt, hot sauce, and garlic. I placed the quail in this mixture the night before so they marinated for about 20 hours (it says four to 24 in the recipe). When it was ready to fry, I dredged it in flour and let rest for about 10 minutes before cooking. It took about seven minutes to fry the quail. The meat was very flavorful and juicy, while the crust was crunchy. It is suggested to serve the dish with “Three Corn Casserole” which was like very rich cornbread. I used one can of whole-kernel corn, one can of cream-style corn, a box of cornbread mix, a half cup butter, and a container of sour cream. I have to agree, it went very well with the quail and the green salad I served.
The Hunter's Cookbook would be an ideal gift for someone that loves to hunt. They will enjoy the anecdotes because they will probably be able to relate to the stories, and the recipes will give them a variety of ways to prepare their hunt. As well, I can see foodies enjoying the recipes, especially those able to buy wild game in local stores or at farmers' markets. Recommended!
(Reviewed by Irene Watson for Reader Views)
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