If one is to go hunting, why not try to bag something that can take care of itself? Once, with the help of technology, one has bagged the groceries, why not cook him up brown? Hasenpfeffer, yes, that’s Rabbit. They are out in the woods, and they are some really ‘good eats’.  They also are at Wilson’s Meat Market.

Last month I decided to go on an adventure.  I was south of Jackson on my way to Crystal Springs, Mississippi.  There I hoped I would find a market known far and wide for its vision of customer care.  It was Wilson’s Meat Market down on Highway 51 South of town.  There it was on the rolling up and down road side, hilly, red clay neighborhood inherited from GrandPa, a ….never mind…….a parking lot full of cars.  Curiously, there were Illinois tags. There were tags from Missouri and New York. Sure the neighbors tags were parked there, but what’s the deal with Illinois?

It took only a walk inside.  People lined in front of the long counter.  The glass cases full of meats, all kinds available in small towns.   Looking closer, one sees others, not so common.  Thick cut calves liver was there at $1.60/.  Pork, all kinds, including sausage, and there seemed to be the reason all the cars were in the lot.  The sausage is made from Wilson’s recipe, and that recipe must be really popular.

From this point I could go on and on about Wilson’s ………really it was the sausage that brought the crowd.  People from all over, especially those where Southern style smoked sausage is not available, filled the place.   

What I wanted was not there.  “We can’t do that.” is what I heard. Ok, I had heard that before and was prepared.  What I did see was Rabbit.  Marked Crosby, Mississippi, frozen, vacuum packed, this package spoke, no yelled, to me.  I took a package home.

Cut up, whole rabbit in the freezer, cleaned, flour dusted, sautéed in olive oil looks like this.  Add some Wilson’s pork sausage with onion, garlic, celery, for Creole authentication, and we’re in business.

Once the rabbit is browned, the trilogy cooked, the sausage juiced; set it all aside.  Add some rice, brown it in the sausage juice.  Add some seasonings, I tried sage, red pepper, thyme, chili powder, and more garlic.  From there, I added some dry white wine, maybe a Cup to reduce.  Then came some chicken stock to get some braising liquid in the pot.   Return the return the sausage sliced, the trilogy, the rabbit pieces to the pot.  Just like this:

Cook it all covered at 375° F for 45 minutes.  It’s done.

Sprinkle some parsley, test the salt, and serve.

Eat a glass of that white wine you opened before.

I never got what I took the adventure for.  Searching for PinBone Serloin steak was what the tour was about.  Along the way, I met a Preacher, roadside style.  I think he might have a clue. 

 Try an adventure soon. One never knows, on the road or in the kitchen. 

 Bon Appetite.