Traditional meals bring tastes from one generation to the next.
"You know an old friend of mine stopped me the other day and said 'Why don't you try an old Belgian dish of my grandmother's?'," said Chef Brad Scott, director of Scott Community College's Culinary Arts and Hospitality Management center.
"So this is for you, Mabel Versluis. It's Belgian Braised Rabbit."
First, you fabricate the rabbit just as you would a chicken.
You cut its legs off, cut down the back, and right down the spine.
1. Add 1 Tbsp salt to a bag of flour for dredging
2. Add 1 Tbsp black coarse pepper to the bag
3. Add 1 cup of oil to a heated Dutch oven
4. Dredge the pieces of rabbit and place in the oil
5. Fry for about six minutes before flipping the pieces
6. Add 1 cup of sugar
7. Add 1 cup apple cider vinegar
8. Add 1 1/2 cup Mogen David wine
9. Bring to a boil
10. Cover and bring to a simmer for an hour
11. After 45-minutes, ladle some broth on top 1/2 cup of egg noodles per person
12. Let rabbit continue cooking
13. Serve with Belgian cabbage and apples
"Thank you Grandma Versluis," says Chef Scott.
"Enjoy."