This past Summer we traveled to Texas to film Georgia Pellegrini’s promo video for her new book, Girl Hunter. We were thrilled to be able to have the opportunity to work with Georgia. Have you heard of Georgia and her accomplishments or visited her site? If not, you should, she is amazing.
Georgia graduated from Harvard and worked in finance at Lehman Brothers in New York City. But something drew her to food and so she left finance and entered culinary school at The French Culinary Institute in New York City, where she graduated at the top of her class. To top off it all off, she went on to work as a classically trained Chef at some of New York City’s finest restaurants and also in France. It’s jaw dropping to just read of her credentials, but the most important factor in all this is that Georgia is the sweetest, smartest, down to Earth person you’ll ever meet.
To leave such a high profile finance career and to return to food and the land is what Georgia is all about. Returning to the heart of food, back to the land and to re-connect with all that is important to Georgia about harvesting food is the soul of this talented woman.
Now her newest book, Girl Hunter is out and we were so honored to be able to shoot the promo for it. Georgia’s story is quite compelling and it’s inspiring to see someone choose such a different path from where she started.
Here is Georgia in her own words: “I hunt and gather myself, and hone my pioneer skills. I seek ingredients that are anchored to the seasons and a definite place. It is the kind of food once served in simple restaurants and in homes by housewives, now, by grandmothers, by families for generations, and today by people – culinary artisans – choosing to do the hard work required to live off the best their hands can produce.”
Those words are powerful and there’s so much more of her wisdom and honesty in her new book Girl Hunter. Treat yourself to a copy!
Promo Video we produced for Girl Hunter
Here’s an fantastic recipe that Georgia is sharing from her book: Buttermilk Fried Rabbit
Buttermilk Fried Rabbit Recipe
Yield: Serves 4.
Cook Time: 20 minutes
From the book Girl Hunter by Georgia Pellegrini. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
Also try: chicken, turkey, squirrel, dove, upland game birds, or any other young game meat.
- 1 young cottontail rabbit, cut into serving pieces
- 2 cups buttermilk
- 1 medium-size onion, sliced
- 3 garlic cloves, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs
- 1 teaspoon smoked paprika
- 1 tablespoon cayenne
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper
- 2 to 3 cups grape seed or vegetable oil
- Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika, and 1 teaspoon of the cayenne.
- Drain in a colander, leaving some herbs on the rabbit. In a large resealable plastic bag or in a large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.
- Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated. Do this in small batches, dredging just enough rabbit to fit in the pan at one time.
- Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns.
- Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.