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LOOKING FOR RABBIT IN A RESTAURANT

Have never tried rabbit and would like to. Who is currently serving it in the Boston and/or northshore area?

Incidentally, have never tried a truffle either...

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  1. EVOO in Kendall Sq Cambridge usually has a rabbit appetizer. Haven't tried it myself due to an early childhood bad experience with grilled rabbit, and to a later adult experience of adopting an older special needs child whose pet name is Bunny. It seems quite popular because it seems to have been on the menu for a long time.

    1 Reply
    1. re: Madrid

      that rabbit app is, i think, the salad which My Love and I cannot not order since the first time we had it. yumOla. but not a substantial piece to give you a real rabbit sense.

            1. re: StriperGuy

              I'm a fiddler crab, why don't you shoot me?

        1. re: justbeingpolite

          YOU are the best :-}
          i love deep belly laughs.

          1. This is an easy answer. I don't generally love rabbit, but the Strozzapreti with braised rabbit, picholine olives and rosemary at Sportello is one of Boston's better pasta dishes and easily the best rabbit dish I have had in Boston.

            22 Replies
            1. re: ScotchandSirloin

              I second this recommendation. It was served to me because the waitress misheard what I had actually ordered, and I was glad that she did. The new tapas place in Woburn being discussed in another thread has a few rabbit options, but I haven't tried them.

              1. re: ScotchandSirloin

                what does rabbit taste like? Do you think this dish will really allow me to get the total flavor?

                1. re: observor

                  Tastes like chicken :)

                  Seriously, I think it's like chicken thighs, but a little stronger flavor. The pasta dish would be nice because (presumably) the meat would be off the bone. Eating around all the little bones is a little annoying, for me.

                  1. re: gimlis1mum

                    How about "tastes like chicken thigh with a slice of ham wrapped around it?" Cuz there's a hamminess in there, a bit.

                    If you like meat, you'll like rabbit. It's not that far off from other meats.

                    1. re: gimlis1mum

                      That kind of sums up why I don't get the point of eating rabbit. I lived in The North End for years, and could see the little bunnies getting delivered from some guy's trunk to the meat market a ways down Stillman St. from my living room window. Unless you were raised eating rabbit and are trying to recreate some childhood memory, or maybe you killed the rabbit yourself (in self defense of course), just eat some chicken. Or maybe a frog or two. The value added from consuming a mammal that more or less tastes like chicken just isn't worth it in a gastro-tourist setting.

                      1. re: Chef Bwana

                        Agreed, I made fried rabbit a year or so ago, and it was so close to chicken that it really had a 'what's the point' feel to the meal

                        1. re: devilham

                          Healthwise, rabbit is lower in fat and cholesterol than even the white meat of chicken. and it has far more flavor. The texture is similar to chicken, but rabbit tastes like -- get ready -- RABBIT!

                          1. re: devilham

                            To me, you might as well say that you won't bother to eat nectarines because they're too much like peaches and apricots. They're all just stone fruits but each has subtlety and it's own deliciousness.

                            My son ordered a killer grilled rabbit on Christmas Eve at Teatro a couple years back (they're now closed on Dec. 24 for dinner). It was a revelation. Smoky, tender and really delicious. I had to fight him for a few bites.

                            I agree that rabbit is also delicious braised. I haven't had it often, but almost always think I should order it more when I do.

                            1. re: bear

                              Gosh I haven't had grilled rabbit in ages and agree it is particularly good that way!

                          2. re: Chef Bwana

                            I love rabbit and find it subtly different from rabbit.

                            1. re: StriperGuy

                              I think it's obvious you meant chicken, and if you love it, wonderful!!! I just (personally) don't see the need to seek it out (rabbit that is) when dark meat chicken is so close in flavor and texture. Mind you this is my personal take, if you love StriperGuy, please, have one on me!

                              1. re: devilham

                                Duh excuse the typo "subtly different than chicken" someone else said hammy and that is about right. I also like gnawing the bones.

                                1. re: StriperGuy

                                  True, the bones are a bit thicker, and definately stronger. Now I did mine fried, like a chicken, is there something you do with it that would make it worth my while? Please let me know if you have a killer recipe that would change my mind, as rabbit is easily accessible for me at Tony's Market in Rozzie Square.

                                  1. re: devilham

                                    I thinks it's best braised or stewed, I do a cacciatore that rocks with red wine and sopressata in it.

                              2. re: StriperGuy

                                This is perfect. Gertrude Stein comes to Chowhound.

                                1. re: femmevox

                                  Gosh as a former English major I should pick up the Gertrude Stein reference...

                              3. re: Chef Bwana

                                I've eaten rabbit. It doesn't taste like chicken. It tastes like rabbit. If you can't taste the difference, you probably shouldn't be, or call yourself, a "chef". Or you could try wild rabbit which has a different, stronger flavor.

                                Two years ago we had reindeer for Christmas eve dinner. It tasted like, what do you expect, reindeer. It was the best red meat I've ever eaten, and i hope someday we can repurpose the pipeline to ship reindeer meat into the US.

                                https://www.facebook.com/photo.php?fb...

                                1. re: KWagle

                                  I don't call myself a chef, I have worked in food service for many years, but have long ago hung up that hat due to injury, and cook solely for fun now, take it down a notch man.

                                  1. re: devilham

                                    Oh, you meant ChefBwana...maybe I should take it down a notch!!!

                                      1. re: KWagle

                                        I thought of Willie: "That which we call a rabbit / By any other name would taste as chicken-y."

                                        http://mcslimjb.blogspot.com/

                                  2. re: KWagle

                                    Agreed - one of the best proteins I have ever tasted was a smoked reindeer heart appetizer (cold) in a Stockholm restaurant earlier this year, but I don't think even Savenor's offers reindeer heart locally...though now that you made me think of it, I am going to check.

                          3. I had it at Vinny's in Somerville.

                            1. Stoddards in Boston has some