In Celebration of Canada’s Upcoming Birthday Here’s Johnny Canuck!
My great grandparents immigrated here from Belgium leaving a life of luxury for the promises of being Alberta Ranchers. In the early 1900s many nobility thought ranching was the most romantic life, until the harsh reality of hard work, Alberta weather, rustlers and disease took over. My great grandparents lost their ranch stock to rustlers and ended up having to work for other ranchers to support their family. My great grandmother had learned to cook from the chefs at her parent’s estate in Belgium and was easily able to find employment. She learned to cook ranch favorites. This recipe has been passed down and is just as good if you substitute chicken for the jack rabbit!
Take hind quarter of Jack Rabbit (well washed) and cut into pieces. Fry in cast iron frying pan with bacon drippings (lard or shortening will work) until almost done and tender. Season with salt and pepper. Then add:
2 cups water
1 cup raisins
¼ cup brown sugar
3 tbsp. vinegar
1 small onion finely chopped
2 stalks chopped celery
Salt and Pepper to taste
Cover with lid and cook until vegetables are tender. Thicken stock with cornstarch to make gravy. Serve with biscuits for a filling lunch.