The difference between Edna Lewis’ book The Taste of Country Cooking and countless other cookbooks is she truly celebrates food. Not only is it a celebration but it is the gospel of farm to table eating, a hymn of fresh, great tasting, whole food that should be sung loudly as the new testament of eating seasonally. In short, it just might save your soul and at the very least it is extremely soul satisfying.
What drew me in the first time I opened the book was a breakfast menu that simply read Fall Breakfast and the second item listed in the menu was smothered rabbit. As if this wasn’t enough the first time I made Miss Lewis’s pear preserves I became teary eyed because it reminded me of the taste of a long-forgotten-that-was-now-brought-to-mind memory of my grandmother and the pear preserves she made.
When you realize this was published in 1976 it becomes apparent this is a last bastion to how rural America once ate. It isn’t the French influenced food made in a California restaurant kitchen that now stands as the talisman of sustainable eating, but rather, it is 100% American food made with ingredients had on hand and in season. It was written at a time when women wanted out of the kitchen instead of in and the burger joint was still a treat but unfortunately fast becoming a standard.
The book is not a retrospective of days past and food that is dated by out of style trends but it is a classic that is as current and in touch today, maybe even more so, as it was when written.
Miss Lewis does nothing short of pen a rural American classic that treats food with respect and knowledge of how to use the ingredients at hand and get the most out of them. There is nothing fussy about her food and there needn’t be because its simplicity and freshness is what makes it delicious.
In short if you care about sustainable local food you should get yourself a copy. It will fast become your how to manual.
This recipe is based loosely on Miss Lewis’s fried chicken recipe.
Bacon Fried Rabbit
2 fryer rabbits, cut into 6 to 8 pieces
1 piece of slab bacon, cut about 1/4 inch thick
2 cups flour, seasoned with 2 teaspoons black pepper, 1 teaspoon each of thyme and paprika, and 1 teaspoon of salt
1. Season the rabbit with salt and set it aside to let the salt dissolve into the meat.
2. In a large cast iron Dutch oven add enough oil to come up the side by no more than a third. Add the bacon.
3. Turn the heat to medium high and place your fry thermometer into the oil. Place the seasoned flour into a plastic bag with the rabbit. Toss the rabbit around to give it a good coating. Remove the pieces from the flour and let them soak a in the buttermilk. Remove each piece and let the excess drip off. Put the pieces back into the flour for their final coat. Don’t do this to far in advance or the coating gets brittle when fried.
4. When the temperature gets to 350F˚ remove the bacon if it is crispy and start frying the rabbit until golden brown and delicious. If you need to do this in batches do. Don’t over crowd the pot or you will have a greasy mess. So to do this heat the oven to 250˚F. As the rabbit pieces come out of the grease place them on a sheet tray fitted with a wire rack and keep them in the oven till all are done.