Recipe for Rabbit in the Style of Master Chiquart (circa 1420)

Historical Context

Master Chiquart, the head chef at the court of Duke Amadeus VIII of Savoy, is the author of one of the oldest French cookbooks, titled Le Livre de cuisine (The Book of Cooking). This book, written around 1420, reflects his culinary expertise and serves as a reference for medieval cuisine.

Duke Amadeus VIII was a central figure in Europe during the 15th century, also elected as antipope under the name Felix V, which made the court of Savoy a place of prestige. Master Chiquart's recipes reflect this elite cuisine, where luxury ingredients such as spices and game were used to impress guests.

In Le Livre de cuisine, the recipes are often simple but make use of basic cooking techniques and refined spices. Rabbit, being a common game meat, was often prepared with herbs, spices, and sometimes wine, as demonstrated in the following recipe.

Recipe for Rabbit in the Style of Master Chiquart

Ingredients:

• 1 whole rabbit (cut into pieces)
• 1/2 glass of red or white wine
• 1 onion, chopped
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of ground ginger
• 1 pinch of ground cinnamon
• 1 bouquet garni (thyme, bay leaves)
• 1 tablespoon of butter or fat

Preparation:

1. Prepare the rabbit: Cut the rabbit into appropriately sized pieces. Wash and pat dry the pieces.

2. Brown the rabbit: Heat the butter or fat in a large pan or casserole and brown the rabbit pieces on all sides until they are nicely colored.

3. Add the onion: Once the rabbit is browned, add the chopped onion and sauté until it becomes translucent.

4. Season: Sprinkle the rabbit with salt, pepper, ginger, and cinnamon. Stir to coat the meat evenly with the spices.

5. Deglaze with wine: Pour the wine into the pan to deglaze, scraping up the flavorful bits from the bottom of the pan.

6. Add the bouquet garni and liquid: Add the bouquet garni (thyme and bay leaves) and a little water or broth to partially cover the meat. Cover and let it simmer on low heat for 45 minutes to 1 hour, until the meat is tender.

7. Check the seasoning: At the end of cooking, adjust the seasoning if necessary. The sauce should be reduced and flavored with the spices.

8. Serve: Serve the rabbit with the sauce, accompanied by vegetables or bread to soak up the sauce.

Historical Context:

Spices in the Middle Ages: The use of spices like cinnamon, ginger, and others was common in medieval cuisine, especially in game dishes. These spices often came from trade routes in the East and were considered a luxury reserved for the tables of the wealthiest.

Herbs: Herbs like thyme, rosemary, and bay leaves were widely used in medieval cooking, particularly to season game meats. The bouquet garni was a simple yet effective way to add extra flavors to the dish.