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Whole rabbit

My nice meat market is featuring whole dressed rabbits for 6 more days for $3.79/lb. Any simple recipes, including braises, and would they require add'l butcher cutting? Thanks.

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  1. Rabbit is no more difficult to cut up than chicken but requires some knowledge if you haven't done it before. Zuni Cafe Cookbook has a stellar method and recipes ifyou have it.

    Remove legs and braise with a limited amount of liquid. Debone and serve over a soft noodle. Rabbit pairs well with white wine, mustard, soft herbs, light beers and prunes. It is not gamey when farm raised. Think somewhere between chicken and lamb or veal.

    if you or your butcher is skilled, bone out the loin and pan sear gently. Lovely stuff. The belly scraps can be cured or added to the braise.

    The rabbit sausage in the Zuni book is one of my favorite foods on earth.

    1. i cut them in pieces with kitchen shears. brown and then braise. last time it was in cider, which i later reduced and finished with mustard and cream.

      the meat is so very lean, it seems to do best cooking gently in liquid.

      i made a patricia wells rabbit pate ONCE. way too much trouble, lol.

      farm-raised rabbit is very mild in flavor and they are fastidiously clean eaters. very healthy meat. if they haven't already been frozen buy a few and stock the freezer!

      1. My man hunts rabbit and we keep it in the freezer...I make it several different ways; one is to cut it up (remove leg/thighs and split saddle) then sear it on all sides in a bit of olive oil; add tomatoes, onions, garlic, red wine, chicken stock and simmer until tender.

        This can also go into the oven to finish cooking.

        Second way is smothered.... season and dredge in flour; brown on all sides in oil..remove from skillet and whisk in flour to make a roux, cooking until brown; add chicken stock, s & p and onions. Add the rabbit parts back into skillet and simmer until tender. Great over mashed potatoes or rice

        My man also likes to simmer it on the stovetop in water and dry sausage seasoning until tender. He's old school (lol)...

        1. Lapin a la moutarde is a must!!!!!! It is how I have always cooked rabbit when I am lucky enough to get it. It is a pretty simple braise to do. I used this recipe as a base and added a good bit more heavy cream, more garlic, and also one Turkish Bay leaf. It it ain't a good bay leaf leave it out. Bad bay leaves taste like soap and worsen any dish if you ask me. Oh, and I always remove the rabbit from the pot after braising but before adding the cream to debone all the meat. I don't like having to fish gnawing on bones when I am serving it over something like mashed potatoes. It's an easy and quick extra step to take and makes the dish a lot more pleasant and easy to eat. Also allows the different cuts of the rabbit to be spread out over the dish instead of sticking to one flavor profile from each joint.

          It was fantastic served over creamy mashed potatoes, and I've done it over pasta as well and it was very good, but the mashed potatoes are wonderful. Be sure to have some good crusty bread to sop up all that wonderful sauce, and maybe a green veggie on the side to balance all that starch and carbs. :) Definitely an indulgent dish but well worth it.

          *********** If you can make sure they give you the offal. I have never had anything better, and I mean anything, than fresh rabbit kidney, heart, and liver. They were absolutely sublime sautéed with butter and onions. I enjoyed it 10 times more than I did the actually rabbit meat, or any other meat I've ever had for that matter. You won't regret it, and even if you don't like stronger flavors like liver you'd probably eat and enjoy this. Very mild but still so much flavor packed into them.

          1. If sold with the giblets, be sure to enjoy the liver: rabbit liver is the finest liver of all.

            5 Replies
            1. re: Karl S

              We especially like the rabbit gizzards diced up for dressing.

                1. re: Karl S

                  He's pulling your leg. They don't have gizzards. But sometimes rabbits are sold with the kidneys and/or the liver inside.

                  1. re: MelMM

                    As far as I know about these things, mammals don't have gizzards. Rabbit kidneys are a useful addition to a sauce (cooked, pureed and stirred in)

            2. Where I am, the butcher would usually chop a rabbit into six pieces. Rabbit is a very delicate meat but will respond well to light braises designed for chicken. Certainly you don't want strong flavours in there that will just overpower it.

              Three recipes on this link - all are good and the bunny burgers are particularly worth a try. http://www.guardian.co.uk/lifeandstyl...

              1. Make Lapin Moutarde with the legs & thighs & use the rest (including the liver) along with ground pork shoulder to make pate campagne.

                2 Replies
                1. re: rjbh20

                  I am so glad you put up a picture of lapin a la moutarde! That is how I told them to try and prepare it on the 3rd but I didn't have a picture of my finished dish. It truly is amazing stuff though huh?!

                  1. re: rcbaughn

                    Thanks -- we really like it. And the pate option as well. Bout time to put it back on the menu.

                2. Veggo, I agree with Harters that it would be easier for the butcher to piece the rabbit out into 6-8 pieces, depending on size.

                  My uncles and dad would always do rabbit cacciatore-style, because it's so lean. Delicious, but lean. They'd dredge the pieces in seasoned flour and brown them, then add the kitchen sink. The basic additions were spices (bay leaf, s &p red pepper flakes ans stewed tomatoes, but sometimes capers or mushrooms if they'd have them (or if they found the latter). Always good. Served with Italian bread.

                  1. I have a Beard fricassee of pheasant recipe that a CH friend said could be done with rabbit. I'm not home but will be dropping by today. Will try to remember to pick it up. It was one of the best things I've EVER cooked.

                    1. I agree with the others that you should be able to cut up the rabbit easily yourself.

                      Here's a link to an episode of Essential Pepin, where he does a rabbit recipe that I have made and found good. I think the episode will show how he cuts up the rabbit.

                      Here's another braised dish that is good:

                      And here's a preparation where the rabbit is poached in oil, then grilled. It's a bit fussy, but it is the best rabbit I've ever had:

                      1. I bought a rabbit last week. I was thinking of cutting it up, seasoning it, searing it, braising it, and serving it over this penne and mushroom ragout. http://www.nytimes.com/2012/12/26/hea...

                        1. I cut them into eight pieces, dredge in flour, brown in clarified butter with a large fine chopped sweet onion and a large finely chopped carrot with the carrot core discarded and the kidneys also finely chopped and browned. Then add a big can of whole tomatoes, a spoon of tomato paste a large glass of red wine I have already reduced down by about half, a bay leaf and some fresh herbs. Braise 'low and slow in an enameled pot with lid until 'Bugs Bunny' is just falling off the bone. Serve with creamy mashed potatoes. Each person to add their own S&P at the table.

                          1. Veggo what did you cook with that rabbit?

                            The best rabbit recipe I ever made was from a Julia Child book, MTAOFC Vol 1, I think. A bit involved: overnight red wine marinade/tons of herbs, vegetables and spices/braise, etc., It was wonderful. The worst I ever cooked came from a vintage 1948 Italian cookbook. It was like eating hair.

                            9 Replies
                            1. re: Gio

                              Hair or hare?!?!? :)

                              I MUST get that rabbit out of the freezer and do something with it. I'll check out that JC recipe. Thanks.

                              1. re: Gio

                                I usually qualify my menu with my guests beforehand, especially when it is something out of the ordinary. To my disappointment, they didn't like the idea. I'll do a 'test' rabbit sometime when I will be the only victim. I haven't cooked a rabbit since post-college years when we had a pot of forest stew on the stove all summer, along with squirrels and veggies from our garden.

                                1. re: Veggo

                                  The cacciatore someone upthread mentioned is a good way to go also... To bad your friends wouldn't comply with your menu. Guess you better not suggest your "forest stew" then.

                                  Veggies from our garden = Yea.
                                  Squirrels from our garden = Nea.

                                  1. re: Gio

                                    Occasionally, we get locally shot squirrel on sale at the farmers market.

                                    1. re: Harters

                                      It is much more difficult to shoot those squirrels from a great distance, so locally is the way to go.

                                      1. re: Harters

                                        Oh, don't worry, we shoot squirrels locally too...

                                    2. re: Veggo

                                      Just don't let it languish in your freezer too long as mine's been doing.

                                      1. re: c oliver

                                        When I was 17 I shot a snowshoe hare while deer hunting. I shot it in the neck with a .30-.30, skinned and salted the hide, and froze the rabbit. My mother apparently was not interested in cooking it as it languished in the freezer for a few years before it finally got tossed. I would not have known what to do with it at that age.

                                  2. The Joy of Cooking jugged rabbit or hassenpfeffer s a classic german preparation. However, your farm raised rabbit would not hold up to the strong flavors and lengthy marinade. It is more appropriate for tough wild rabbit and hares.

                                    I enjoy mine cooked with a dry white and celery and parsnips. Thicken with butter or heavy cream or both. Mash potatoes or rice are a requiement for the gravy.

                                    1. I always thought it would be great to salt and pepper a whole rabbit and fry it in the turkey fryer. No one else in my family seems interested . . . .

                                      3 Replies
                                      1. re: MGZ

                                        I don't think there would be much advantage, in the case of a rabbit, to frying it whole. Really, why does one do a turkey whole? I think it is mainly to have a whole bird to carve at the table. But rabbits are small and unimpressive, so carving at table would not be a selling point. It would make more sense to cut it up into serving pieces and then fry it like chicken. But then, you would still be lacking the skin, which to many is the main selling point of fried chicken (or turkey, for that matter).

                                        1. re: MelMM

                                          I see you point, and it makes sense, but don't you think it would be cool to serve deep fried rabbit halves on a plate? Plus, in fairness, fryin' makes stuff good, with our without skin.

                                          1. re: MGZ

                                            Well, I do love to fry...

                                            This recipe mentions frying as a use for the rabbit confit, so that might be an interesting thing to try. I've made the confit and grilled it, which was absolutely terrific.

                                      2. Growing up in Louisiana we hunted rabbits regularly, both cottontails and marsh rabbits. The larger marsh rabbits we would take to a neighborhood lady who cure and smoke them just like ham. Usually, we had the smoked rabbit for breadfast in lieu of bacon or sausage or used it to flavor beans, soups and stews. Excellent in Brunswick Stew.

                                        3 Replies
                                        1. re: mudcat

                                          That is brilliant, and is making me hungry!!! I am definitely going to try it sometime.

                                          1. re: mudcat

                                            Now, a cured smoked rabbit, may be the best thing I've never heard of before - and I'm relatively well versed on subjects related to food and drink. Is there any possible way to get such a thing delivered to me in NJ, purchase, should I travel to LA, or get curin'/smokin' instructions so I can do it myself? At bottom, I'll make it real simple - I Want That!"*

                                            *Perhaps, it's the fact that I've been listenin' to Dr. John on MOG radio for the last hour and a half, but, Damn, rabbit ham!! I have to try it before . . . .

                                            1. re: mudcat

                                              I know about a group of five guys who go hunting for snowshoe hares from snowshoes. They need the snowshoes to get back in the woods where the hares are. They put the hares in a freezer and in the spring they take their 60 - 80 hares, bone them out and make sausage. I'm going to tell them about the curing them like ham that you described.

                                            2. okay, so where are you getting the rabbit?

                                              I just asked at a butcher Saturday (in FL) and she told me that they can't find a US source for rabbit, as they can't find a US farm, and the imported ones weren't selling....

                                              Can you find a source?

                                              15 Replies
                                              1. re: sunshine842

                                                I get rabbit from a few places, but my first choice is my CSA, raised nearby in NC. This is reasonably priced. I also get it at a local butcher, and that comes from Mississippi, last I checked (this is the more expensive option). Next time I'm there I will try to get the name of the supplier (it comes frozen). I also can get it at a local supermarket, catering to a mostly latino, but also Asian population. That is the cheapest source for purchased rabbit, but the origin is unknown (and I have actually not bought the rabbit there, as I find the other sources preferable so far). And of course the other way, is to get if from your back 40, or to know someone who does. If this seems unappealing to you, than you have probably not had a garden in a high-rabbit area, as I have. Once a rabbit jumps through the hog-wire fence you built and pulls up every one of your baby beets by the roots, you tend to have no qualms about doing away with them. The final way, which I do not do, is to pick it up as roadkill, as Tamasin Day Lewis describes in some of her books.

                                                1. re: MelMM

                                                  As I mentioned, I'm in Florida. Sadly, there aren't many CSAs yet, and the butcher (as mentioned) quit buying the Chinese ones, as no one wanted them. This is a small, independent butcher who's been around for a few decades and who carried duck breast and bison before it was fashionable to do so, not some acne-faced kid wearing a paper hat in a supermarket.

                                                  I live in the suburbs-- while I have a garden, and occasionally see raccoons, possums, squirrels, and the odd armadillo, rabbits aren't very high on the local-species list, and dispatching garden pests with ammunition would be rather fervently frowned upon.

                                                  The average temperature of a Florida road (decomposition starts fast), combined with the average gross vehicle weight (it's pickup country) means that there isn't enough left of a small animal to bother scraping up off the road.

                                                  I appreciate your trying to help, though.

                                                  1. re: sunshine842

                                                    I think Fresh Market can get them.

                                                    1. re: meatn3

                                                      Whole frozen are $3.99 here on the Space Coast. From an independent Caribbean Market. Next to the burnt goats feet and frozen pork stomach.

                                                      1. re: INDIANRIVERFL


                                                        Per pound or for the whole rabbit? My NC meat market carries them frozen for about $8/lb. Making it a once in a while type dish...

                                                        When I lived in Tallahassee I had friends who raised rabbits. We had a nice barter system in place and I had rabbit frequently. I miss it!

                                                        1. re: meatn3

                                                          My local grocery that caters to the Latin American/Caribbean/Asian population sells them for the same price IndianRiver mentioned, $3.99 or even $3.50 for a whole rabbit, about 3 lbs. From my CSA, they are about $3/pound, which is significantly less than they sell their free range chickens for. The fancier meat markets sell them for $8-9 per lb.

                                                          1. re: MelMM

                                                            Mine just hopped from the freezer to the fridge and I checked the price. It was $10/#!!!!! Granted I bought it at a very high end market in Sonoma, which is a high end town. I have a feeling that I didn't look at the price; was just excited to find it. I know my guests, whoever they wind up being, will enjoy it. Still can't imagine anyone not like it unless they had/have rabbits as pets.

                                                            1. re: c oliver

                                                              The last rabbit I bought at my grocery store in Canada cost me $30. It was the largest one available (smaller ones ringing in between $21-24), but probably no more than 3.5 lbs. Rejoice at the $10 price tag, c oliver.

                                                              1. re: 1sweetpea

                                                                Mine was $10 PER POUND not $10 :) So, yeah, 3-1/2# cost me $35! Cooking it in the next day or so. If it'd realized what I paid, I'd have saved it for a special occasion. Now scrambling to find someone(s) to share it with us! Anybody in the Reno area?????

                                                                1. re: c oliver

                                                                  A search on Florida Craigs list shows local live juveniles for $20. And that is about $10/lb dressed weight. You kill and dress. Not organic and not advertised as pastured.

                                                2. re: sunshine842

                                                  The Chop Shop on Manatee Ave. in Bradenton. You should call first, I don't know if it's a regular item or just that 6 day advertised deal.

                                                  1. re: Veggo

                                                    Have you cooked it yet? I'm thinking of doing mine next weekend. I don't "pre-qualify" my menu :)

                                                    1. re: Veggo

                                                      I have a cousin who lives just a few miles east of that meat market in Bradenton. Interestingly, (to me anyway) his brother and SIL in Minnesota raise rabbits in their backyard. He keeps saying we can have a few (frozen) but they live about a two hour drive away and that's too far for a couple of rabbits.

                                                      1. I have a stew cookbook by Clifford A. Wright that lists a killer, yet simple Venezuelan prep for rabbit in a coconut-based sauce. I have adjusted ingredients and quantities, but basically the rabbit is cut into 6 or 8 pieces, browned in butter or coconut oil in a pot for braising, then a large Spanish onion is tossed in, chopped, lots of garlic (I might mince 8 cloves), bay leaves (a few) and chiles to your taste (I usually making a big gash in a couple of whole Scotch bonnets or habaneros and let them steep in the liquid as the rabbit braises, plus a 28-ounce can of good plum tomatoes in their liquid, chopped or squished by hand (my technique), and a large can of coconut milk. The recipe indicates to cook, uncovered, for 2 hours, but I prefer a lot of sauce, so partially cover, instead.

                                                        While the recipe calls for a whole coconut instead of the coconut milk, which requires a lot of work, I have adapted it to use canned coconut milk and a few spoons of frozen, shredded coconut, if I have it around. It's super rich with the added coconut, but perfectly delicious without it.

                                                        1. I purchased a whole rabbit at Whole Foods and it turned out tasting just like chicken. Not worth the price but fun to say I cooked a rabbit.

                                                          5 Replies
                                                          1. re: ChelseaVC

                                                            My local WF Reno said they haven't found a source for rabbit that meets their standards. That had been my first thought.

                                                            1. re: c oliver

                                                              I've heard that rabbits can be raised industrially in miserable confinement, just like chickens. I've had those and they don't taste like much.This may be why your local WF doesn't carry them. Ours don't either.

                                                              However, a pastured rabbit (is that even a thing? i.e. one with species-correct diet, living and sleeping space, access to young, etc) is wonderful.

                                                              1. re: JudiAU

                                                                those super-cheap rabbits are generally raised exactly this way, in china.

                                                            2. re: ChelseaVC

                                                              I had rabbit for the first time over Christmas (SO's 8 year old nephew shot 3 while out hunting with his grandpa) and I had the exact same impression...tasted just like dark meat chicken. I don't think I'd pay for one either.

                                                              1. Unless the butcher wants an arm and a leg for cutting it up (yours, not the rabbit's) then have it cut into serving pieces by all means, but also ask for whatever he trims away!

                                                                Then, if you like really delicious dishes, and I KNOW you do! Here's a great fun German recipe: http://tinyurl.com/d3dto8l

                                                                See? "Hassenpfeffer" isn't just a swear word! '-)

                                                                If anyone has never had it but likes rfabbit, this is a classic among classics. Hassenpfeffer is to rabbit what saurbraten is to beef.... DEEE-licious!!!

                                                                So, Veggo, what time is dinner?

                                                                1. "WHERE IS MY HASENPFEFFER?? I WANT MY HASENPFEFFER!!"

                                                                  1. Here's the little guy/gal in all its naked glory! Well, hopefully, it will be more glorious tomorrow when cooked!

                                                                    1 Reply
                                                                    1. re: c oliver

                                                                      Well, it was good but hard to eat. I don't think it was overcooked but perhaps. There just seemed to be an awful lot of bones in relation to the meat. For $35, I don't think I'd do this particular recipe (which I loved with pheasant) again.

                                                                      You basically lightly flour, put in butter and let it get some color but not browned. Add chicken broth, thyme, bay leaf, s&p, cover and simmer for about an hour. Remove the meat, add heavy cream and sherry. Thicken with beurre manie. Add the meat back in for a little reheating. Now the sauce is to die for.

                                                                      Just wanted to report back. Oh, btw, the cutting it wasn't much different than a chicken. Some different bones to deal with but no big deal.

                                                                    2. We have made this simple and tasty recipe several times. It also works with some fish and chicken. http://www.epicurious.com/recipes/foo...

                                                                      1. Doing a reasonably elaborate rabbit dish this evening. Watch this space.

                                                                        1. Ok -- here we go. Roasted saddle of rabbit wapped with pancetta & stuffed with prosciutto, fresh sage & seasoned breadcrumbs served with rabbit, red wine & shallot reduction; seared rabbit sausage & southern fried rabbit leg. Green cabbage & leek slaw braised in Riesling & duck fat.

                                                                          16 Replies
                                                                            1. re: c oliver

                                                                              Since you asked, it was rather good.

                                                                              1. re: rjbh20

                                                                                Rather...but not great? That was my experience. What were the casings made of?

                                                                                1. re: c oliver

                                                                                  I was being uncommonly modest -- it was fabulous.

                                                                                  The casings were the usual hog guts.

                                                                              2. re: c oliver

                                                                                It was an unbelievably delicious meal, no modesty needed!

                                                                              3. re: rjbh20

                                                                                To whom did you serve this fabulous plate of food and what was their reaction?

                                                                                1. re: John E.

                                                                                  My son's godfather was in town. He never had rabbit before & really liked it.

                                                                                  1. re: John E.

                                                                                    And he said that now he'd want to order rabbit when he sees it on a menu. It would be surprising if he has anything as good as this, though.

                                                                                  2. re: rjbh20

                                                                                    That looks a seriously good plate of food. I wish I had the cooking skill to get even close to that standard.

                                                                                    1. re: Harters

                                                                                      It wasn't that difficult, actually. Only hard part was boning out the rabbit & keeping it intact so it would roll nicely for the saddle preparation.

                                                                                      1. re: rjbh20

                                                                                        I think that would be SUPER hard. Good for you.

                                                                                        1. re: rjbh20

                                                                                          Boning out a rabbit is well beyond my skills.

                                                                                          I've managed to hack flesh from the bones and that's difficult enough just to get chunks of meat but keeping it in one piece is very impressive knife work.

                                                                                          1. re: rjbh20

                                                                                            Okay, you've kicked up my curiosity, and if nothing else, I am a nosey old broad. So tell us about yourself. That is an impressively professional plating, and it's very accomplished cooking. Are you a professional chef? Wanna share where? '-)

                                                                                            1. re: Caroline1

                                                                                              Thanks for the kind words about my bunnypalooza. It was fun to play around with something new -- I was going to do two iterations, the second being the leg stuffed with rabbit sausage and fried. But the thighs were big enough to do a separate sausage on the plate and I keep casings around, so I shifted on the fly & made it a trio.

                                                                                              If by professional you mean have I been paid to cook the answer is yes. I also was a busboy in a chain restaurant when I was a kid. But it's not my day job -- I just like to play around in the kitchen in my limited spare time and feed my family & friends. Most of what I do is simple & pulled together out of what's on hand. The rabbitpalooza was a rare exception, the saucisson de fruits de mer wasn't.

                                                                                              1. re: rjbh20

                                                                                                Were you too exhausted to eat? :) Was it done over more than one day? How do you keep casings around? When I've checked I'd always need to buy so many and have never considered how they get stored. TIA.

                                                                                                1. re: c oliver

                                                                                                  Not at all to tired to eat -- we had a great time, aided by some very good wine. This meal worked well for an informal party since only the saucisson and beurre blanc were time sensitive. All the rabbit dishes were don before we sat down, so all I had to do was slice the saddle (it needs to rest for 15 - 20 minutes), reheat the reduction & throw it on the plate. And finish the slaw while the aforementioned was going on. About 8 minutes between courses.

                                                                                                  From beginning to end I'd say it took about 4 hours. That includes boning the rabbit & making the stock that became the sauce.

                                                                                                  I buy hog casings from a great butcher that makes sausage (on the menu tonite). I get effectively a handful for $5.00 and they keep a long time (6 months easily) packed in coarse salt in a sealed container in the fridge. Very useful to have around when the urge for sausage strikes

                                                                                      2. Has anyone tried grilled rabbit? My husband raises and butchers rabbits (he is a professional butcher) so we have easy access to good quality rabbit. We have previously cooked it whole in the oven, smeared it with butter and various spices, with water in the pan for about 1 1/2 hours. This time we want to try grilling it whole. I am thinking of coating it with olive oil, salt, pepper and stuffing cloves of garlic and shallots inside, maybe some rosemary and mustard seeds too, and packing it in aluminum foil, grilling it on low heat for quite a while. Thanks for all the other suggestions on this feed, will definitely have to try Puffin3's version sometime!

                                                                                        6 Replies
                                                                                        1. re: rloffthaugo

                                                                                          yep, that'll work -- we've had leg quarters just grilled like chicken.

                                                                                          1. re: rloffthaugo

                                                                                            Pancetta-wrapped roulade of rabbit on asparagus vinaigrette with a pancetta crisp & Parmigiano curl.

                                                                                              1. re: rloffthaugo

                                                                                                There is a link I gave above, for a rabbit that is poached in oil with spices then finished on the grill. I'll repeat the link here:

                                                                                                This is by far the best rabbit recipe I've ever had, and I've had it a lot of ways.

                                                                                              2. I'm glad this got bumped.

                                                                                                I;ve got a whole farm raised rabbit coming in tomorrow via my butcher. No idea of size but I will get my "Google-Fu" on today to get an idea of cooking possibilities.

                                                                                                Been a long time since I've eaten rabbit and even loger since I;ve cooked it.

                                                                                                rjbh20 will likely be the Sacagawea to my Lewis and Clark rabbit fooking adventure.

                                                                                                Nothing ventured, nothing gained.

                                                                                                My first whole duck I roasted ended up les than stellar, but in the end made very tasty tacos. Effective re-use baby, effective re-use. LOLZ.

                                                                                                Forward into the fog...

                                                                                                1 Reply
                                                                                                1. re: jjjrfoodie

                                                                                                  "Lapin à la moutard" (lapin in Dijon mustard sauce) is probably the go-to for a French preparation.

                                                                                                2. where can I purchase rabbit in Broward-Miami/Dade county

                                                                                                  1 Reply
                                                                                                  1. re: jpr54_1

                                                                                                    You should go onto your regional board and ask that.