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sagestrat

Cooking with Rabbit

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To paraphrase Homer Simpson when he's talking to Lisa about eating lamb, "it's rabbit, not A rabbit."


Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

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Lessee... rabbits

Slower than me. Check.

Smaller than me. Check.

Dumber than me. Check.

Pass the salt.

I would suggest a braise in red wine (burgundy or similar) with carrots, onions, garlic, and some herbes de Provence.

Don't worry, Thumper. It'll only be uncomfortable for a bit. And, the wine will get you all twitterpated.


I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

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thanks for the quick replies, my husband will send thank you notes to all!

I have read so many eGullet threads on this in particular, I can only see the head in Lucy's blog regarding cutting her rabbit. Lucy's blogs are wonderful, wish she :blink: was here.

Will try hack in sack tomorrow afternoon............

it's only a chicken, only a duck...........

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How about some creative visualizations? Like, you're the noble backwoods hunter a la Daniel Boone, hunting for subsistence food, and this critter is much-needed food for your pioneer family's supper pot.

Or how about: you have successfully defeated the killer rabbit out of "Monty Python and the Holy Grail" (without resorting to the Holy Hand Grenade") and now you're triumphantly preparing your victory feast? :laugh:

Or how about: you're a resident of another planet, where chickens just happen to be flightless and have four legs? :laugh::laugh::laugh: (After all, wings are really nothing more than forelegs adapted for flight ... )

Hmmm ... come to think of it, maybe a couple glasses of wine would help these visualizations along ... :laugh:

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Hasenpfeffer!!!!!!!!!!!!!!

Gads, that brings memories of Yosemite Sam!


I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

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Or Elmer Fudd! "Kill da wabbit, kill da wabbit!"

I don't think I could cook rabbit either.


I don't mind the rat race, but I'd like more cheese.

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Maybe have a few drinks before hacking away? Liquid courage. :biggrin:


Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

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Love all the suggestions, if only Bourdain was here at the farm........

I actually will post a image as soon as I 'snare the hare' with my son's (who is a vegan I might add, which to me makes this even funnier) Canon camera.

This process might help others take the bull by it's horns.

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I don't think this will help at all, but I've had a very similar experience with rabbit. Let me start by saying I love eating rabbit, and I cook it all the time, but I always have the butcher cut it up for me. Once I bought a whole rabbit and I managed to get through the whole cooking process. However, after I served it up I realized I couldn't eat it and cried hysterically for the whole night. Don't know, there was just something about seeing it on the plate. Perhaps your husband could do the cutting for you?

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Why are you doing this again?

Why twist yourself into such awful knots?

:biggrin:

If it's getting to you so much, stop resisting,

BE the bunny, and enjoy yourself a nice bowl

of carrot stew .....

(Anyone else read their kids the Little Golden Book

story of the Tawny Scrawny Lion? )

Milagai

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Don't even think about it as rabbit. Call it Lapin, and all will be better.

(I ate ragout de lapin once, loved it, and then realized afterward that I'd broken my number one food rule - never eat anything you've once kept as a pet).

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Heh, growing up on a farm and being in 4-H, I had much the opposite rearing. We did eat many of our pets.


I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

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Or Elmer Fudd!  "Kill da wabbit, kill da wabbit!"

I don't think I could cook rabbit either.

It would help if you had a spear and magic heww-met. :wink:


aka Michael

Chi mangia bene, vive bene!

"...And bring us the finest food you've got, stuffed with the second finest."

"Excellent, sir. Lobster stuffed with tacos."

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Just think of how absolutely delicious and tender it will be. One of my best meals of 2005 was a whole roasted rabbit, wrapped in bacon and stuffed with herbs and shallots. Oh, it was so good!

And animals that reproduce that quickly are supposed to be prey species. :wink:

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gallery_43892_2899_171242.jpg

Poor bunnie.

After running early this morning, I was determined to use many of the suggestions included above, had a V&T last night, thought "chicken, chicken, chicken" when I came in, got my large meat cleaver and got em'.

Will post more pics later.

ETA: 1) Oh my. Eeerie green belly button thing is fresh basil.

2) Just as weird parallel between fresh fruit, roma tomato and lime to bunnie.


Edited by Andi Pena Longmeadow Farm (log)

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This makes me think of one of the latest "Sopranos" episodes where restaurant owner Artie shoots a rabbit in his yard that was eating the arugula that he smuggled back from Italy as seedlings. Later on that evening, he prepared the rabbit in the restaurant according to an old family recipe.

In keeping with other advice on the thread, open a bottle of red, but think Sopranos and cook away! :laugh:

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(Anyone else read their kids the Little Golden Book

story of the Tawny Scrawny Lion? )

Milagai

I remember my Dad reading that story to ME! :biggrin: (and I ain't young)

As I recall, (with a Google assist), the Tawny Scrawny Lion's menu consisted of, "monkeys on Monday -- kangaroos on Tuesday -- zebras on Wednesday -- bears on Thursday -- camels on Friday -- and on Saturday, elephants!"

But, The rabbit family (potential Sunday dinner?) ended up convincing him to become a vegetarian!

SB (thinks there should been enough leftover elephant on Sunday for a Quiche or Stir Fry?)

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What am I missing with rabbit? Perhaps I am, not having the right ones, it was cooked poorly or it is just my proclivity towards certain types of meat, but it does not do much for me.

I have had it two ways, braised and most recently roasted on a rotisserie. Both times I found the meat rather dry and yes, very simlar to chicken. I recognize that rabbit is a very lean meat and perhaps that is my problem, my tastes run to fat; duck, goose, pork belly and rib eye, etc.

I also wonder if there is an issue with the way rabbits in the U.S. are raised. I like my meat to taste like what it is and enjoy a gamey taste It drives me crazy when I have lamb, pork or venison that has been bred to be as mild tasting as possible. I have read European recipes that call for wild hare, has anyone tasted those? Perhaps that is the rabbit flavor I am missing.

As much as I have wanted to, I have never had Civet de lapin. I think a rabbit cooked in a stew of red wine thickend with its own blood sounds delicious.l

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I have never done rabbit, but I would definitely have to have my husband or the butcher cut it up for me first. That's actually why I've never bought one--they look too much like rabbits!!

In a similar vein, however, a couple of years ago my husband and his friend who grew up on a farm slaughtered some of our excess roosters and I could hardly bring myself to cook them, let alone break them down. But I decided that if I couldn't deal with where my food actually comes from, I'd have to go back to being a vegetarian again. I forced myself to make one dish before our freezer died and wasn't discovered for several days. :wacko: I was never so happy to have to clean out the freezer!!!


Julie Layne

"...a good little eater."

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Once any of you feel comfortable in cutting up a dressed rabbit from a freezer package you may want to try this civet of hare.

Note: This discussion may not be for Andi Pena Longmeadow Farm right now... I'd like to see her finished dish! :smile: However, the discussion does delve a bit into how close someone is comfortable in getting with the original meat source.

edited to add: Congrats on forging ahead, Andi Pena!


Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

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This makes me think of one of the latest "Sopranos" episodes where restaurant owner Artie shoots a rabbit in his yard that was eating the arugula that he smuggled back from Italy as seedlings.  Later on that evening, he prepared the rabbit in the restaurant according to an old family recipe.

In keeping with other advice on the thread,  open a bottle of red, but think Sopranos and cook away!  :laugh:

But remember they cut up Ralphie too.

I have only had rabbit once, years ago. I don't remember much about it but obviously not grossed out about it. We have a ton of them hopping around our neighborhood and munching on our plants. I don't think I have the guts to blast away at one though. I think the neighbors would get nervous.

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bunny ribs, bunny front legs, bunny back.

gallery_43892_2899_1107.jpg

Bunny thighs (do they have thighs?) and loin parts, (Or so I belive!)

gallery_43892_2899_5193.jpg

MizDucky:

Or how about: you're a resident of another planet, where chickens just happen to be flightless and have four legs? laugh.gif laugh.gif laugh.gif (After all, wings are really nothing more than forelegs adapted for flight ... )

Decided on the above approach, thank you~

jsolomon:

Hasenpfeffer - German rabbit stew

Mr. Longmeadow will be dining on your suggestion, thanks!

Funny thing is, on our farm we raise Black Angus, Charolais, and Herefords. Obviously, we don't keep them around (although I would want to) to just play in the daisy filled fields, so you might believe this particular task wouldn't be that big of a deal.

Well, I still feel as though I might not want to do this again :unsure:

As this day progresses, (have to feed steers in barn) come back and check on rabbit, and I am not beemed up by the liquid beverage of the night.....rum and coke? I would be happy to report on left over bones and such of the final installment.

Oh yes, I have never posted or even taken food pics before! Yea! Hope they came out ok.

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You are most certainly welcome. By-the-by, if you ever happen to be in Omaha, Nebraska, look up the Bohemian Cafe. They serve some really quite wonderful hasenpfeffer with some of the most lovely , light dumplings you can imagine.


I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

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Artichoke, I agree with you almost completely. I made rabbit for the first time last fall (and, on topic, did get a little queasy breaking it down, also.). Didn't see any appreciable difference between it and dark meat chicken, unforunately.

I do think there's got to be some raising issue because when I've had it in Italy it was much richer and more full flavored.

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Although I do eat meat, I have some concerns about the humane treatment of animals that eventually become food. But that's another thread. (Repeat: that's another thread.)

Eating the meat doesn't bother me, but any waste does. If there is sinfulness in eating meat, then it's especially sinful to waste an animal's life by chucking significant parts of it into the trash, uneaten.

Where this leads is this: If you've already got a killed, skinned, gutted animal in front of you, whatever kind it is, your role is not to grieve for it, but to honor it by cooking it as well as you can, and eating all of it.

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