Gibelotte with baby sweet peppers

[ElainaA]

I just finished reading Provence 1970: M.F.K. Fisher, Julia Child, James Beard and the Reinvention of American Taste. The very last meal described features lapin en Gibelotte for which they purchase " Two rabbits, mushrooms and handfuls of tiny red, yellow and orange peppers". This caught my attention as I have half a bag of those very peppers in my refrigerator waiting for inspiration. However, searching the internet, I can not find any recipe for gibelotte that includes peppers. Does any one have such a recipe? I would really like to try making this dish although, given the scarcity of rabbit in upstate NY supermarkets I may substitute chicken or veal. (Unless Fanny the Lab catches one of the multitude in my back yard - and then there is the parasite problem.)

Elaina

[Plantes Vertes]

It's a dish from northern France, where the baby sweet pepper crop would be quite scarce I should think, so perhaps its an idiosyncratic addition. You might just have to put them in and see what happens. Maybe saute them with the onions.

[Plantes Vertes]

Here's a Molto Italiano recipe for rabbit and peppers that might fit the bill if you sub green for yellow and orange, or here is one for rabbit and red peppers.

Edited January 5, 2014 by Plantes Vertes (log)

[ElainaA]

@Plantes Vetes: Thanks. I think the first recipe, with some added mushrooms, is pretty much what I am looking for based on the description in the book.

I'm not sure I can find rabbit here. Some on-line sires recommend substituting veal; I was thinking chicken.

Elaina

Edited January 6, 2014 by ElainaA (log)