Ingredients
Rabbit
Other Names:Bunny, conejo (Spanish), coniglio (Italian), coney, cony, cottontail, Kaninchen (German), lapin (French).
General Description:The rabbit (Oryclolagus cuniculus) is a small burrowing animal native to Morocco and the Iberian peninsula that is closely related to its darker-meat cousin, the hare. Now widespread due partly to their legendary mating habits, rabbits have long been domesticated and are popular for the table in Europe. Rabbit in mustard sauce is a French Sunday tradition, and rabbit recipes abound in Spanish and Italian cookbooks. Rabbits are popularly hunted in the wild. Rabbit may substitute for chicken, pheasant, or squirrel in most recipes and takes well to subtle marinades. Smaller rabbits are often fried; larger rabbits are best cooked in stews or pies. Rabbit liver is sometimes used for stuffing or pâté.
Characteristics:Rabbit is mild flavored, finely grained, and practically all white meat; it is like a cross between veal and chicken with a nutty aftertaste. Because it is quite lean, it may be dry if overcooked. The saddle of rabbit is the most tender and juicy part; the legs are meatier with delicate bones and a more pronounced muscle structure. Older rabbits should be soaked overnight in strong salt water to tenderize.
How to Choose:Rabbit is sold fresh or frozen, whole or cut up, and may be either farm-raised or wild; farm-raised has a higher ratio of meat to bone. Rabbit should be well covered in meat, with a rounded back, springy pale pink flesh, a light-colored unblemished liver, and pure white fat surrounding the kidneys. Like chickens, rabbits are sold as fryers and roasters: Young rabbits, or fryers, are more tender than mature rabbits, or roasters. Rabbit parts may also be available; boneless loin will be the most expensive, legs the least.
Amount to Buy:One young rabbit will serve two people; allow 1 pound of bone-in rabbit per person.
Storage:Store rabbit in the coldest part of the refrigerator for up to 2 days.
Preparation:
- Wash rabbit thoroughly in cold water and pat dry with paper towels.
- Marinate boneless loin briefly and grill to medium-rare, about 5 minutes.
- Cook legs by poaching in stock until the meat falls off the bone, or prepare confit by slow-cooking in pork or duck fat.
Rabbits occasionally carry tularemia, a bacterial disease that can be transmitted to humans (it is destroyed through cooking). For safety, wear gloves when preparing rabbit.
Flavor Affinities:Bacon, basil, beer, black pepper, cream, garlic, mustard, onions, prunes, red wine, tarragon, white wine.
from Quirk Books: www.quirkbooks.com
