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tcamp wants to know: How can you eat something as cute and fluffy as a rabbit?
Some hounds have a ready answer. "I eat them with a knife and fork and a glass of wine," responds caseyjo. "If I've made a tender stew, I really only need a fork (and the wine!)."
Rabbits are one of the few animals commonly kept as pets in the United States that are also commonly eaten, and some people are squeamish about cooking them. Others, however, love rabbit meat for its flavor and versatility. Will Owen frequently ate it growing up, and still enjoys it. "Mom usually did a flour-dredge, browned milk braise - her standard recipe for small game - which is delicious and makes its own gravy, or else she'd make häsenpfeffer, and that's good too," he says.
SAHCook's family raised rabbits for food, and has found the cognitive dissonance easy to overcome. "The adults were our pets, the babies ended up our dinner," SAHCook says. "Just not when they were cute, cuddly little things. When they grow out of the baby stage, they get longer and leaner, and not so cute anymore. I never felt bad about eating those!"
Rabbit stuffed with sausage meat. Delicious.
Every time I eat rabbit (usually in a French restaurant), my husband feels compelled to tell me about the pet rabbit he had as a little boy named Dr. Watson.
Never bothers me at all.
just made a rabbit casserole last night...so good...
Rabbit Casserole with Red Wine and Sherry
ingredients
serves 8
3 pound rabbit joints
4 garlic cloves, peeled and crushed
2 thyme sprigs
2 bay leaves
1 pint red wine
salt and pepper
2 tbsp All purpose flour, plus extra to dust
4 tbsp olive oil
3 slices (3 ounce) rindless fatty bacon, diced
3/4 pound...+READ
just made a rabbit casserole last night...so good...
Rabbit Casserole with Red Wine and Sherry
ingredients
serves 8
3 pound rabbit joints
4 garlic cloves, peeled and crushed
2 thyme sprigs
2 bay leaves
1 pint red wine
salt and pepper
2 tbsp All purpose flour, plus extra to dust
4 tbsp olive oil
3 slices (3 ounce) rindless fatty bacon, diced
3/4 pound onions, peeled and roughly chopped
3/4 pound carrots, peeled and chopped
3/4 pound fennel, roughly chopped
2 celery sticks, roughly chopped
1/4 pint medium dry sherry
1 pint chicken stock
1 tbsp redcurrant jelly
method
1. Put the rabbit joints into a large bowl with the garlic, thyme, bay leaves and red wine. Cover and leave to marinate in the fridge for at least 6 hours, preferably overnight.
2. Drain the rabbit, reserving the marinade. Pat dry, season with salt and pepper and dust lightly with flour. Heat the olive oil in a large flameproof casserole. Brown the rabbit joints, in batches on all sides, over a high heat. Remove and set aside.
3. Add the bacon and fry for 2 - 3 minutes. Add the vegetables and cook gently for 10 minutes or until softened and beginning to colour. Stir in the flour and cook for 2 minutes.
4. Return the rabbit to the casserole, and add the reserved marinade, sherry and stock. Bring to the boil, cover and cook at 170°C (150°C fan oven) mark 3 for 1 -1 1/2 hours until the rabbit is tender.
5. Transfer the rabbit to a warmed dish, using a slotted spoon; keep warm. Strain the sauce through a sieve, pressing as much of the vegetable mixture through as possible; pour back into the casserole. Add the redcurrant jelly and bubble for 5 - 10 minutes until syrupy; adjust the seasoning.
6. Return the rabbit to the casserole and simmer for 5 minutes before serving.-COLLAPSE
How about the rabbits that over-run the garden, the skate ramp, the decks .. I think these should be eaten!