Mrs. Paxton’s Rabbit Stew with Homemade Bread

(Mercy of the Fallen, page 229)

The basis for rabbit preparation comes from Donata Visco Spirodiggliozzi who moved to Watertown, Massachusetts, in the mid-50s from San Donata, Italy. Her rabbit preparation is then added to a modified version of a French Cassoulet.—DJA

Serves 6

  • 6 rabbit drumsticks or thighs* (chicken can be substituted)

  • 1/2 tsp. salt

  • 1/2 tsp. ground black pepper

  • 3 Tbsp. olive oil

  • 1 (16 oz) pkg smoked sausage cut into 3-inch pieces

  • 1 large onion, chopped med.

  • 3 gloves minced garlic

  • 2 (19 oz.) cans cannelloni or other white beans, rinsed and drained

  • 1 (14 1/2 oz.) can diced tomatoes with basil, garlic, and oregano

  • 1/2 C. chicken broth

  • 1 bay leaf

  • 1/2 tsp. dried thyme

  • 1 C. plain bread crumbs

  • fresh thyme for garnish

Preheat oven to 300 degrees.

Sprinkle rabbit (chicken) with salt and pepper. In a large skillet over med-high heat, brown rabbit on both sides in 2 Tbsp. olive oil. Remove from skillet and set aside. Add sausage and cook 3-5 min, or until browned. Remove from skillet and set aside. Add the remaining 1 Tbsp. olive oil. Add onion and garlic, then sauté 3 minutes.

Return rabbit and sausage to skillet. Add beans and next four ingredients. Bring to a boil and sprinkle with ½ cup bread crumbs. Bake, covered 2 hours. Uncover and sprinkle with the remaining bread crumbs. Bake 20 minutes longer, or until cassoulet is golden. Remove bay leaf before serving. Garnish cassoulet with fresh thyme sprigs.

* To make Mrs. Spirodiggliozzi’s rabbit as a main meat dish: rinse with water and sprinkle cut-up rabbit with salt and pepper. In a large non-stick skillet over med-low heat, in 2 Tbsp. olive oil, cover and cook slowly for about 40 minutes (until water evaporates). Spice to desire with rosemary, garlic, and onions. Cook until oil comes out of browned rabbit. When slightly brown, put in 1/2 C. wine and let evaporate. Serve.

Mixed-Grain Loaf
Attributed to Pat Slusar, a Connecticut friend and neighbor—DJA

Makes 1 loaf
Patience and time is needed as this recipe rises slowly!

1 1/4 C. nonfat milk
1/4 C. pure maple syrup, honey, or molasses
1 envelope dry yeast
3 to 3 1/2 C. all purpose flour (King Arthur's is preferred)
1/2 C. whole wheat flour
1/2 C. old-fashioned oats
2 Tbsp. unprocessed bran
1 1/2 tsp. salt
1/4 C. hulled unsalted sunflower seed toasted (about 1 1/2 ounces)

Stir milk and syrup in heavy small saucepan over low heat until thermometer registers 105 to 115 degrees F. Remove from heat. Sprinkle yeast over, let stand until foamy, about 10 minutes.

Meanwhile, combine 2 1/2 C. all purpose flour, whole wheat flour, oats, bran, and salt in large bowl of electric mixer fitted with dough hook. Add milk mixture; mix on low speed until soft dough forms, about 2 minutes. Add 1/2 C. more all purpose flour; beat at medium speed until soft and pliable, about 10 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more all purpose flour if too sticky, about 3 minutes. Place dough in lightly oiled bowl; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Lightly oil 9x5-inch loaf pan. Roll out dough to 10-inch diameter round. Sprinkle with sunflower seeds. Fold dough over seeds; knead until seeds are incorporated. Shape into oval loaf; place seam side down in prepared pan. Cover with plastic wrap and place in warm draft-free area until doubled in volume.

Meanwhile, preheat oven to 150 degrees. Remove plastic from bread. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Cool in pan 5 minutes. Turn out loaf onto rack; cool completely. Can be made 2 weeks in advance. Wrap tightly and freeze.