An article from Good is all about the way rabbit is the new chicken, and talks about how rabbits are easier to breed, raise and tasty to eat. Rabbits are often pets so some people may cringe at the thought of eating them, but they are good and actually healthy too. I have also eaten barbequed rabbit - it has to be well marinated - and rabbit with spaghetti in a tomato and wine sauce with peas. Really good! Read the article, than make up your mind. I'd be interested in reading any comments you may have. I have also posted the recipe.
Chef Chris Kronner’s Easy Home Rabbit Recipe: Braised Rabbit with White Wine and Herbs. Ingredients:
1 small head of fennel
3-4 garlic cloves
1 cup white wine
2 sprigs thyme
2 bay leaves
peppercorn and parsley to taste.
If you haven’t got your own rabbits, bring home a fryer from your local farmer’s market or butcher and then cut the entire rabbit in half with a cleaver. Next, season both pieces with salt and pepper and allow to rest for several hours.
Give the meat a light sear in the pan. You can use oil or butter, or, if you are feeling more ambitious, first render the fat encasing the kidneys and use that as your cooking oil.
Next, remove the rabbit and add the onion, garlic, parsnip, and carrots. Sauté the veggies and then add the fennel, two sprigs of thyme, two bay leaves, and peppercorn and parsley. Wrap herbs in cheesecloth. Put the seared rabbit back in on top of the vegetables and then add enough chicken stock and 1 cup of white wine to covers the rabbit.
Cover and put in oven at 350° for 90 minutes. Serve over wide egg noodles, toasted bread, or roasted potatoes. Braised kale or chard are optional side dishes.
All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.