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First time cooking rabbit - help please

m
ManhattanLawyer Sep 18, 2010 03:01 PM

Hi,

I plan to make braised rabbit tomorrow. It will be my first time cooking it. Do I need to rinse it before I start to cook it, like I would a chicken, or not?

Thanks!

  1. m
    morwen Sep 18, 2010 03:36 PM

    Treat it exactly like you would chicken. In fact around here it's often called "woods chicken".

    1. pikawicca Sep 18, 2010 03:37 PM

      No, and you shouldn't rinse your chicken, either.

      1. j
        jef_1_f Sep 18, 2010 03:53 PM

        I used to live in Jefferson City and I could buy fresh rabbit everyday. I'd often broil it and share with my beagle. He loved the smell from start to finish. As I got to be a world traveler - 47 countries and counting - I often ate rabbit in the Champagne region of France. One of the best was l'Assiette Champenoise - they served a braised rabbit with caramelized onions. - incredible. I'd often have it as room service so I could clean the plate completely and drink better champagnes than they offer in the restaurant.

        There is also a Ischia rabbit - the small island off of Naples - here's something that might work for you.

        http://www.babbonyc.com/rec-fusilli_with_braised_rabbit.html

        I will be eating here in the next few weeks -

        http://www.trattoriailfocolare.it/

        I'll let you know how it was and see if I can get the recipe. It's part of the slow cooking movement in Italy.

        http://www.ericjlyman.com/talkslow.html

        Here's an authentic coniglio all'Ischitana from Mario Batali

        http://www.foodnetwork.com/recipes/ma...

        1. l
          lidia Sep 20, 2010 02:42 AM

          I don't bother rinsing it. My standard treatment is to cut into serving pieces, salt & pepper, brown in a reasonable amount of oil in a pan big enough to for the pieces to fit in one layer. Then I throw in some smashed garlic cloves for a minute or two, some rosemary sprigs, then probably about a half-cup of apple cider vinegar (don't have your face over the pan at this point, because an acidic vapor cloud will come at you). At that point I turn down the heat to low (barely simmering) for about an hour--with a cover on!-- turning the pieces at least once. You want to have just a little bit of pan sauce; if it's too liquidy boil it down a bit on high heat at the end.

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