Why should the rabbit soak in sour milk or vinegar water?

The rabbit is placed in sour milk or vinegar water for 1–2 hours to tenderize the meat and mellow the gamey flavor. It is then taken out and dried well before larding.

How is the rabbit larded?

The skinned and cleaned rabbit is larded alternately with strips of pork fat (50 g) and coarsely chopped parsley. It is then rubbed with salt and browned in butter, preferably with 1 tablespoon cooking oil.

How long should the roast simmer?

After browning it is thinned with 3 dl meat stock and finally 2 tablespoons cream, and simmers for 3/4–1 hour. With soaking, the total time is around 3 hours.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 314. It serves 4.

Roast rabbit II

Name: Roast rabbit II
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs rabbit (skinned and cleaned); 50 g pork fat or fatty pork (cut into strips for larding); 50 g butter; 1 tbsp cooking oil (optional, together with the butter); 15 g all-purpose flour; 3 dl meat stock; 2 tbsp cream; salt and pepper (to taste); parsley (coarsely chopped, for larding); sour milk or vinegar water (for soaking)

Roast rabbit II from Erken's Stor kokebok (1914): rabbit soaked in sour milk or vinegar water, larded with strips of pork fat and parsley, browned in butter (optionally with a little oil), thinned with 3 dl meat stock and simmered 3/4–1 hour; cream at the end, sauce thickened with 15 g flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 314 (falt i det fri)

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About the dish

This simpler roast rabbit lards the meat with pork fat and parsley to add moisture and flavor—a common technique for lean game and rabbit meat in older Norwegian cookery.

How to make it

1
Put the rabbit in brine
Place the skinned, cleaned rabbit in sour milk or vinegar water for 1–2 hours.
2
Lard the meat
Take the rabbit out, dry it and lard it alternately with strips of pork fat and coarsely chopped parsley.
3
Brown
Rub the rabbit with salt and brown it in butter, preferably with 1 tablespoon cooking oil added.
4
Finish simmering
Thin with the stock and let the rabbit simmer covered for 3/4–1 hour. Add the cream at the very end.
5
Sauce
Stir out the flour and thicken the stock into a sauce; season to taste with salt and pepper.

Changes from the original

Amounts are set in modern measures (g, dl, tbsp). "Flesk" is given as pork fat or fatty bacon strips, and "smaasurrer" is described as simmering covered. The method is divided into numbered steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 314) → 1949 (korrekturlest, s. 348)~93% av teksten endretfjernetlagt til

1 kanin ~~50 gr. flesk 50~~ 125 gr. ~~smør 15~~ revet franskbrød 60 gr. ~~hvetemel 3 del. kjøtkraft~~ nyretalg 1½ teskje hakket persille ¾ — — sitronskall 1 knivsodd revet muskatnøtt 2 ~~spiseskeer fløte salt, pepper, persille. Den flaadde, rensede kanin ligger i sur~~ teskjeer salt ¾ teskje pepper 2 spiseskjeer melk 40 gr. smør eller ~~eddikvand~~ fett. Den flådde, rensede, i ~~1 à 2 timer. Tages op, tørres~~ koldt vann godt vaskede kanin tørkes, fylles inni med følgende stuing og ~~spækkes avvekslende~~ syes sammen: Den for hinner og itler befridde nyretalg hakkes fin, blandes med ~~fleskestrimler~~ persillen, det revne brød, salt, pepper, sitronskall, den revne muskatnøtt og ~~grovhakket persille. Gnides~~ melken. Smelt smør, rør i mel, spe med ~~salt~~ kraften, småkok 10 minutter, tilsett den rensede, finhakkede løk, kok i 5 minutter. Eddik og ~~brunes~~ sukker kan hes i. Et hvitt papir smøres med koldt smør og legges omkring kaninen, som legges ien panne med smøret eller fettet. Settes i ~~smør, gjerne tilsat 1 spiseske matolje, paaspædes kraften~~ godt varm ovn og ~~tilsidst fløten. Smaasurrer 3/4—1 time.~~ steker 1—1½ time under stadig overdrypning, idet papiret herunders tas tilside. ¾ time før den er ferdig fjernes papiret, og ganske lite salt strøes over kaninen. Serveres med brun, skarp saus.

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Frequently asked questions

Why should the rabbit soak in sour milk or vinegar water?: The rabbit is placed in sour milk or vinegar water for 1–2 hours to tenderize the meat and mellow the gamey flavor. It is then taken out and dried well before larding.
How is the rabbit larded?: The skinned and cleaned rabbit is larded alternately with strips of pork fat (50 g) and coarsely chopped parsley. It is then rubbed with salt and browned in butter, preferably with 1 tablespoon cooking oil.
How long should the roast simmer?: After browning it is thinned with 3 dl meat stock and finally 2 tablespoons cream, and simmers for 3/4–1 hour. With soaking, the total time is around 3 hours.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 314. It serves 4.

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