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Whole rabbit

Veggo Apr 3, 2013 05:17 PM

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.

  1. j
    JudiAU Apr 3, 2013 05:56 PM

    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. hotoynoodle Apr 3, 2013 06:05 PM

      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. Cherylptw Apr 3, 2013 08:59 PM

        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. rcbaughn Apr 3, 2013 09:34 PM

          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. Karl S Apr 4, 2013 01:41 AM

            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
              John E. Apr 15, 2013 10:28 PM

              We especially like the rabbit gizzards diced up for dressing.

              1. re: John E.
                Karl S Apr 16, 2013 02:47 AM

                What is a rabbit gizzard?

                1. re: Karl S
                  m
                  MelMM Apr 16, 2013 05:02 AM

                  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
                    h
                    Harters Apr 16, 2013 05:28 AM

                    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)

                    1. re: Harters
                      law_doc89 Apr 18, 2013 07:57 AM

                      It's sort of hen's teeth.

            2. h
              Harters Apr 4, 2013 04:52 AM

              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. r
                rjbh20 Apr 4, 2013 06:58 AM

                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
                  rcbaughn Apr 6, 2013 03:36 AM

                  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
                    r
                    rjbh20 Apr 16, 2013 07:53 AM

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

                2. pinehurst Apr 4, 2013 07:17 AM

                  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. c oliver Apr 4, 2013 08:27 AM

                    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. m
                      MelMM Apr 4, 2013 08:35 AM

                      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.
                      http://blogs.kqed.org/essentialpepin/2011/09/10/episode-119-game-day/

                      Here's another braised dish that is good:
                      http://leitesculinaria.com/7660/recipes-portuguese-rabbit-hunter-style.html

                      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:
                      http://leitesculinaria.com/73052/reci...

                      1. JonParker Apr 6, 2013 07:01 AM

                        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. p
                          Puffin3 Apr 16, 2013 07:21 AM

                          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. Gio Apr 16, 2013 07:40 AM

                            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
                              c oliver Apr 16, 2013 07:46 AM

                              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: c oliver
                                Gio Apr 16, 2013 08:31 AM

                                HAha... Hair!

                              2. re: Gio
                                Veggo Apr 16, 2013 08:14 AM

                                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
                                  Gio Apr 16, 2013 08:42 AM

                                  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
                                    h
                                    Harters Apr 16, 2013 09:45 AM

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

                                    1. re: Harters
                                      Veggo Apr 16, 2013 09:49 AM

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

                                      1. re: Harters
                                        Gio Apr 16, 2013 10:02 AM

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

                                    2. re: Veggo
                                      c oliver Apr 16, 2013 09:14 AM

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

                                      1. re: c oliver
                                        John E. Apr 16, 2013 09:21 AM

                                        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. i
                                    INDIANRIVERFL Apr 16, 2013 08:08 AM

                                    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. MGZ Apr 16, 2013 09:33 AM

                                      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
                                        m
                                        MelMM Apr 16, 2013 10:06 AM

                                        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
                                          MGZ Apr 18, 2013 06:04 AM

                                          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
                                            m
                                            MelMM Apr 18, 2013 06:23 AM

                                            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.
                                            http://leitesculinaria.com/73052/reci...

                                      2. mudcat Apr 18, 2013 06:44 AM

                                        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
                                          m
                                          MelMM Apr 18, 2013 06:47 AM

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

                                          1. re: mudcat
                                            MGZ Apr 18, 2013 06:59 AM

                                            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
                                              John E. Apr 18, 2013 07:26 AM

                                              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. sunshine842 Apr 21, 2013 06:27 PM

                                              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
                                                m
                                                MelMM Apr 21, 2013 06:49 PM

                                                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
                                                  sunshine842 Apr 22, 2013 03:50 AM

                                                  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
                                                    meatn3 Apr 22, 2013 08:44 AM

                                                    I think Fresh Market can get them.

                                                    1. re: meatn3
                                                      i
                                                      INDIANRIVERFL Apr 22, 2013 09:15 AM

                                                      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
                                                        meatn3 Apr 22, 2013 10:02 AM

                                                        Wow!

                                                        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
                                                          m
                                                          MelMM Apr 22, 2013 10:19 AM

                                                          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
                                                            c oliver Apr 22, 2013 11:43 AM

                                                            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
                                                              1sweetpea Apr 24, 2013 11:11 AM

                                                              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
                                                                c oliver Apr 24, 2013 12:00 PM

                                                                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
                                                                  i
                                                                  INDIANRIVERFL Apr 24, 2013 02:32 PM

                                                                  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
                                                  Veggo Apr 22, 2013 05:40 AM

                                                  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
                                                    c oliver Apr 22, 2013 08:31 AM

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

                                                    1. re: Veggo
                                                      John E. Apr 22, 2013 10:55 AM

                                                      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. re: Veggo
                                                        sunshine842 Apr 22, 2013 05:56 PM

                                                        Cool -- thanks for that!

                                                      2. re: sunshine842
                                                        MGZ Apr 22, 2013 07:27 AM

                                                        I've got 'em from these guys before:

                                                        http://www.smgfoods.com/shop/pc/Rabbi...

                                                      3. 1sweetpea Apr 22, 2013 08:19 AM

                                                        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. c
                                                          ChelseaVC Apr 24, 2013 12:00 PM

                                                          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
                                                            c oliver Apr 24, 2013 12:24 PM

                                                            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
                                                              j
                                                              JudiAU Apr 24, 2013 02:38 PM

                                                              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
                                                                hotoynoodle Apr 27, 2013 06:38 AM

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

                                                            2. re: ChelseaVC
                                                              juliejulez Apr 24, 2013 02:40 PM

                                                              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. re: ChelseaVC
                                                                law_doc89 Apr 25, 2013 03:27 PM

                                                                Bad hare day.

                                                              2. Caroline1 Apr 25, 2013 12:05 PM

                                                                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. PotatoHouse Apr 25, 2013 01:33 PM

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

                                                                  1. c oliver Apr 25, 2013 03:11 PM

                                                                    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
                                                                      c oliver Apr 27, 2013 11:08 AM

                                                                      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. w
                                                                      Wvfoodies Apr 25, 2013 06:31 PM

                                                                      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. r
                                                                        rjbh20 Apr 27, 2013 10:10 AM

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

                                                                        1. r
                                                                          rjbh20 Apr 27, 2013 07:59 PM

                                                                          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: rjbh20
                                                                            c oliver Apr 27, 2013 08:23 PM

                                                                            But how did it taste?

                                                                            1. re: c oliver
                                                                              r
                                                                              rjbh20 Apr 27, 2013 08:30 PM

                                                                              Since you asked, it was rather good.

                                                                              1. re: rjbh20
                                                                                c oliver Apr 27, 2013 08:36 PM

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

                                                                                1. re: c oliver
                                                                                  r
                                                                                  rjbh20 Apr 27, 2013 08:47 PM

                                                                                  I was being uncommonly modest -- it was fabulous.

                                                                                  The casings were the usual hog guts.

                                                                              2. re: c oliver
                                                                                roxlet Apr 28, 2013 05:45 AM

                                                                                It was an unbelievably delicious meal, no modesty needed!

                                                                              3. re: rjbh20
                                                                                John E. Apr 27, 2013 09:42 PM

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

                                                                                1. re: John E.
                                                                                  r
                                                                                  rjbh20 Apr 28, 2013 05:38 AM

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

                                                                                  1. re: John E.
                                                                                    roxlet Apr 28, 2013 05:46 AM

                                                                                    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
                                                                                    h
                                                                                    Harters Apr 28, 2013 05:50 AM

                                                                                    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
                                                                                      r
                                                                                      rjbh20 Apr 28, 2013 07:39 AM

                                                                                      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
                                                                                        c oliver Apr 28, 2013 07:49 AM

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

                                                                                        1. re: rjbh20
                                                                                          h
                                                                                          Harters Apr 28, 2013 08:44 AM

                                                                                          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
                                                                                            Caroline1 Apr 29, 2013 02:49 PM

                                                                                            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? '-)
                                                                                            Thanks!

                                                                                            1. re: Caroline1
                                                                                              r
                                                                                              rjbh20 Apr 29, 2013 04:19 PM

                                                                                              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
                                                                                                c oliver Apr 29, 2013 04:56 PM

                                                                                                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
                                                                                                  r
                                                                                                  rjbh20 Apr 29, 2013 05:08 PM

                                                                                                  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

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