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Rabbit Soup on Saturday

 

Wild Rabbit Soup

The utilities company noted they would be doing some upgrades to the main power line, leaving local residents from Castor River to Eddies Cove without electricity until 11:00 AM. This delayed my traditional lunch at grandma’s house.
 
 Early in the morning, I lit a fire. The heat from locally cut wood, provided much warmth. I did some chores and brought out some light trash. I dropped in to visit my grandmother, who faithfully had the pot on the stove and noted she was cooking “Rabbit Soup”, but it would not be ready until about 1:30 PM. We chatted for a bit  and she had also proudly showed me all her knitting. She certainly keeps quite busy.

Rabbit

The table was prepared, with homemade bread, the salt & pepper shakers, the rabbit had been taken from the pot and soup ready to be poured into each bowl. The rabbit was delicious. My grandmother and I always have a good chat, whether it is about the hockey game, curling, gardening, weather or past times. I had told her I was looking at old photos earlier, some of which included my grandfather, father and of  course my childhood.RabbitMany good memories.
 
I enjoy traditional recipes of rural Newfoundland. My grandmother and I discussed how traditions are dying as far fewer people of the younger generations are cooking with wild game. Modernization and the convenience of pre-packaged food is having an impact on the dishes that have been served on Newfoundland tables for centuries.
 

 

RECIPE FOR NEWFOUNDLAND RABBIT SOUP
 
 1 lb. Salt beef
2 qts of cold water
1 Wild game rabbit (cleaned and cut up)
3 carrots
1 lb turnip
4 med. Potatoes
1 med. Onion
few drips of gravy browning
3 ½ – 4 qts. Cold water
 
Cut salt beef into small pieces. Place in large saucepan and add 2 qts. cold water. Bring to a boil. Place salt beef, rabbit and remaining 3 ½ qts (cook 1 ½ hours). Add vegetables  and browning. Cook 30 minutes.
 
Bon Apetit!
 
Live Rural NL 0
Christopher Mitchelmore
 
 
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