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Forget dogs, how can you *eat* rabbits?

I had no idea they could be so intelligent.


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  1. LOL, I am sure someone will come and say, pigs are smarter.
    Anyway, I would eat dog and I am actually thinking about having rabbit for lunch so no comment.

    1. its pretty easy once you know how delicious they are

      1 Reply
      1. re: mattstolz

        I would add to that, it's pretty easy once you figure out where the damn BONES are!

      2. Every Easter I eat those cute rabbit eggs I get in my basket. Very tasty and I am sure they are healthy too!! I have never tried actual rabbit but I would. Dog, I think not! Probably very tasty but it's a cultural thing.

        1 Reply
        1. re: Motosport

          Spot on. It's a cultural thing.
          In the end, __it's all in the mind__ and is the result of indoctrination of one sort or another (societal, religious, etc).
          It's all a matter of how much one wants to be stuck in that indoctrination.

        2. Rabbit is delicious. I'd probably eat dog if it came in a dish other than roasted puppies on a spit or something.

            1. I eat them with a knife and fork and a glass of wine. If I've made a tender stew, I really only need a fork (and the wine!).

              I had leftover rabbit stew for lunch yesterday. Mmm. Inexpensive and delicious.

              4 Replies
              1. re: caseyjo

                Where do you get inexpensive rabbit? The ones I see at the farmers market are quite high in price. (though they are tasty) but since they’re kind of sparse on meat, and I’m watching my budget, I’ve bypassed them. It’s been over a year since I’ve made rabbit (oh, I do love rabbit stew)

                1. re: cgarner

                  At the local hispanic/ balkan market, it's around $3 a pound (I'm in Chicago). I feel your pain though, as the butchers and farmer's markets around here sell it closer to $10 a pound (insane, since it was once a poverty meat, and rabbits breed like, well, rabbits). The rabbit I get comes whole in the freezer section, next to whole ducks and tripe.

                  The only thing is, I don't really know the source of the rabbit (probably not free range, I guess?). Also, freezing it does seem to affect the texture slightly, although not enough to annoy me too much.

                  1. re: caseyjo

                    To Caseyjo and cgarner, any good rabbit stew recipe you'd like to share?

                    1. re: Monica

                      If you have Julia Child's "The Way to Cook" she has a great recipe. She suggests that you marinate the rabbit pieces overnight in olive oil, the juice and zest of a lemon, garlic, onions (I use shallots), herbes de provence, and some finely sliced carrots (I just grate them on my microplane).

                      When you're ready to stew your rabbit, wipe the marinade off the rabbits and reserve. Dredge rabbit pieces in flour and then sauté (you have to do this on lower heat than you would use with, say, beef stew meat). Remove the rabbit, sauté some onions and carrots. Strain the liquid from the marinade and add the remaining vegetable pieces. Cook then just until they brown, deglaze with white wine, add chicken stock to just cover, along with some tomatoes, and simmer for about an hour.

                      Here's how I go off book: when I break down the rabbit, I remove the meat from the carcass. I put the bones in a pot, cover with water, and simmer for a few hours to make a flavorful rabbit stock (which I use in place of the chicken stock). I deglaze with a red wine instead of white, I add celery and parsnips, and I leave out the tomatoes. Instead, I just add some tomato paste, which gives a good burst of flavor without adding a bunch of tomatoes. Of course, tastes even better the next day.

              2. indeed. Bunnies are adorabel, soft fluffy, gentle, magical little animals. I used to have a pet bunny. Since I know longer do I don't care as much

                I could eat rabbit served to me as a dish, and would even like to try the rabbit showed just recently here on chow at that Italian place in manhattan, Il buco or something. But I would have to stop eating rabbit if someone's pet rabbit were in front of me and I pet it/hold it, I would then feel bad.

                1. With gravy and biscuits......In a stew.... Fried......How about rabbit salad?

                  1. This is pretty much the least expensive way to go if you want domestic rabbit.


                    I'm fortunate enough to be able to shoot young cottontails (not babies) in my back yard with a pellet gun, if I didn't, the place would be overun with them in no time. The young ones are just as tender and flavorful as can be.

                    1 Reply
                    1. re: mrbigshotno.1

                      On the West Coast, NickyUSA out of Portland, Oregon is a good source for rabbit and various game birds like quail and guinea hen. Not necessarily inexpensive, though.

                    2. I love rabbit. Needs care in cooking as it's such a delicate taste. Thankfully, such a cheap meat and pretty much always available at the farmers market.

                      1. They're delish! And, if bones are a problem: they make great sausages! Besides, their personalities are that great--despite being furry, cute, and delicious. No offense to bunny lovers!

                        1. When I was a kid in Illinois we had rabbit fairly frequently in season (and squirrel in theirs, which largely overlapped). 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. Last rabbit I cooked was for a friend who'd missed her chance to have Lapin à la Moutarde in France, and asked if I could make her some. Turns out I could, and damned glad I did.

                          4 Replies
                          1. re: Will Owen

                            Will - next time someone asks you to cook bunny, may I suggest the Mallorcan classic of rabbit with onions (conill mab ceba). You sweat a lot of thinly sliced onions in olive oil and a little chorizo until they are soft and mix in some marjoram. Then brown the rabbit pieces in the same pan. Put half the onions in casserole, rabbit on top, rest of the onion on top of that. Pour in a glass of red wine and cook in the oven for about 45 minutes or so. So easy and so delicious.

                            1. re: Harters

                              Thank you! That's one I don't have. Is Mallorcan akin to Catalan? That's what the name looks like.

                              Golly, I love simple dishes like this.

                              1. re: Will Owen

                                Yes, very akin, Will.

                                The Balearic Islands are off the coast of Catalonia. They have their own regional government and, in Mallorca at least, speak a dialect of Catalan (as with most dialects, many words are the same or similar). And apologies for my typo in the name of the dish "mab" should be "amb" (and/with).

                                I've told my Mallorcan bunny story before but it's worth telling again. Many years back, we went to visit my wife's sister who had recently married a Mallorcan. During the trip, we went to visit his father at his huerto, where he grew fruit and veg. He also had some rabbits in a cage. Next night, the father turns up with one, skinned, jointed and prepped to go on the barbeque. He'd thought that in admiring a particular one, we were selecting the one we wanted to eat. On the other hand, it had never occured to us that these were other than pets. Of course, language (or lack of it) was at the heart of the matter - we didnt speak Mallorcan and he didnt speak English. Any way, Pedro cooked it on the BBQ and he & I ate with a really superb alioli and bread. My wife couldnt bring herself to eat what she knew the day before had a been a cute fluffy white thing that she'd stroked. It was delicious.

                            2. That video is making its way around my office! Love it.

                              I had rabbit a few years ago...my husband shot one, cleaned it, *then* brought home the meat. If I saw a cute dead rabbit I'd probably feel sad (I didn't grow up eating game so it's relatively new to me).

                              1. While I agree with everyone else who said they are delicious, I have one better for you. Imagine being about seven and watching someone skin it in front of you and throw it in a bag (and this wasn't on a farm) it was from a guy who raised them and sold them from his home in Brooklyn. Even stranger.....as a young adult, sitting eating rabbit stew while we had a pet rabbit in our house!!

                                3 Replies
                                1. re: jhopp217

                                  My dad's sisters used to dress the rabbits up in dolls clothes and push them around in a baby carriage. And then eat them for dinner.

                                    1. re: Sooeygun

                                      There used to be a restaurant south of Anchorage, Alaska called the Rabbit Creek Inn. It was set atop a bluff overlooking Cook Inlet, and had big picture windows through which one could see all that lovely scenery, plus the wide, lush lawn. This was fenced, and populated with the rabbits that were the specialité de la maison. One could eat one's fricaseed bunny whilst watching its relatives gambol on the green, and my mom, my wife and I did on several occasions. There was another dining room with a view of the road for those who couldn't handle the rabbits.

                                  1. I have eaten rabbit all my life. We used to go to the chicken market on 13th Ave in Brooklyn to buy them. Now they are in the freezer dept. in the grocery store and they come from CHINA !

                                    1 Reply
                                    1. re: teddym

                                      We get those here in SoCal too. However, there are poultry markets (also mostly Chinese) that have caged one which they'll butcher for you.

                                    2. One year, when asked what we should serve for Easter dinner, my young children responded, "Rabbit stew!" We knew the farmer, and at the time, rabbit was the most sustainably raised meat available in our region.

                                      1. Because they are so darn delicious ...

                                        1. after having watched the video, I hear him asking the sheep nicely, like Babe.

                                          1. Was the traditional meat in my great-aunt's Brunswick Stew.

                                            They were raised for their meat in cages in the backyard in Durham, NC.

                                            1. Growing up, my dad raised rabbits. The adults were our pets, the babies ended up our dinner. 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!

                                              1. Can't eat them right now anyhow, it's Duck Season.