Rabbit Crepinettes - how to cook?
Just got some beautiful rabbit crepinettes with roasted shallots from the wonderful Fatted Calf, and it occurs to me that I've never cooked rabbit.
So here's the question - do I need to cook these through, or should I leave them a bit rare? What internal temperature should they be when I take them off the skillet?
I just had Fatted Calf's rabbit crepinettes. I grilled them (internal temp at about 140oF) in a pan (no need for oil) and served them with roasted sweet peppers and carmelized onions. The meat was very juicy even though it was cooked all the way through thanks to the caul fat, and the sweetness of the veggies was a nice contrast to the spice of the savory crepinette.