Silly Rabbit. What, You Chicken?
Hope the rabbit carcass isn’t too gruesome (see before and after pictures below). But if you can’t engage with your meat in its natural state, you shouldn’t eat it, right? For me, it’s become almost a reverent experience to butcher a whole bird or beast. Especially when you meet the farmer who raised it and slaughtered it, with care, the day before bringing the fresh meat to market.
This “Mustardy Braised Rabbit With Carrots” recipe nudged me to finally try the meat I’d been eying from “My Pharm” in nearby Monroe. The farmer Julia also specializes in vivid green leeks, which we needed for the recipe. With the carrots, broth, wine and herbs, they braised into a rich, savory sauce. The meat was tender and succulent, but rather boney. We still prefer whole roast chicken to rabbit, and even free-range ones are cheaper then bunny.
I won’t make rabbit again anytime soon, but I’m glad I tried. It’s amazing we didn’t have it in Baltimore, what with all the bunnies hopping around our apartment’s front yard, especially at night, tempting us to consider them for dinner. We had a superb rabbit ragu sauce at Simpatica dining hall in Portland last fall. My few other rabbit experiences were not pleasant though. I still gag thinking about those gefilte fish-like ground rabbit logs served to us at a youth hostel in Paris, when I was there for a school French exchange trip.
Any rabbit recipes or memories to share? Or do you, like us, still prefer the other white meats? Rabbit does have slightly more protein and less fat then chicken. Any other health or environmental benefits of rabbit over other meats?