Dickie Dickie Dexter
Dickie, Dickie Dexter
Had a wife and vexed her.
She put him in a rabbit cage
And fed him peppermint and sage
Dickie, Dickie Dexter.
With Easter just around the corner, I thought I’d give everyone time to gather the necessary ingredients for this fantastic dish.
The proverb “first catch your hare”, with a similar meaning to “don’t count your chickens before they’re hatched,” literally refers to the requirement to obtain a rabbit before making a rabbit meal. Rabbit pie was a staple dish of the American pioneers. Rabbit was also popular during the great depression as rabbits breed like rabbits, are easy to raise and a great source of fertilizer for a vegetable garden. Rabbit is a lean protein that’s low in tastes just like chicken.
Kids learn to eat rabbit and parboil potatoes.
Parboiling is to soften vegetables in boiling water before roasting them.
Kosher salt and freshly ground pepper
3 cloves garlic
8 sage leaves
1/4 cup olive oil
8 small red-skinned potatoes
1. Season the rabbit (Chicken is fine if you can’t find rabbit) with salt and pepper and place in a Pyrex dish. Mince the garlic and mix with the mint and sage, and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
2. Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Parboil the potatoes until ¾ cook approximately 15 minutes. Remove from water and let cool on a plate for a few minutes.
3. Place the potatoes around the rabbit and sprinkle with salt, pepper, and remaining rosemary leaves. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.