braising a bunny

dinner

I really don’t know why Americans don’t eat rabbit. There’s definitely a factor of “oh, it’s too CUTE to eat” which is part of why we don’t eat much lamb as a nation, either. But it’s really hard to find rabbit in grocery stores – we asked once at our usual market and I think they could special order it frozen for us if we gave them enough notice, and it cost an arm and a leg. Weird.

So when a friend of ours, a local farmer,¬†asked if we wanted to take one of the rabbits she’s been shooting to keep them out of her vegetables, we said Definitely. Even before we received the rabbit, I started looking through my British and Mediterranean cookbooks for possible recipes. We haven’t had much experience cooking wild game of any sort, so I wanted to get a feel for the most common treatments. Rabbit isn’t a strongly gamey meat, but it’s still liable to be stronger-tasting than, say, a farm-raised chicken, and the meat is very dense and low in fat, so it requires some care in preparation.

rabbit

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