Let’s Try Cooking A Bunny This Easter
I believe it was in the 1960’s when my mother arrived home from school one typical afternoon. As they sat down for dinner, my mom asked what they were eating. It was delicious and she didn’t recognize it. It was their pet rabbit. Ok, ok, ok, don’t cook your pet rabbit. That actually didn’t go over so well.
I was reminded of this story today when I read an online article with Easter Bunny Recipes. There are some strange people in this world. Apparently I’m one of them for sharing.
Rabbits actually are delicious but a lot of people can’t get past the fact that its such a cute animal. And I guess they kind of look like a cat once they are skinned.
A rabbit, says Peterson, is the only four-legged animal which home cooks have access to. “You can’t bring a whole goat or pig into kitchen so a rabbit immediately feels exotic and inspiring,” she says. They come sans fur and ears and are generally headless and footless. The only thing and really, it’s minor, is that a skinned rabbit can look like a cat. If you find that mildly disturbing, buy one with the feet attached.
Rabbit Cacciatore – braised rabbit with tomatoes, onions, mushrooms, herbs, pepper and wine – Peterson says, is one of the best and least intimidating ways to either try rabbit or cook it at home. Give it a Mexican twist by seasoning with salt, pepper and olive oil and grilling. Shred and load it into a warm corn tortilla, building flavor with red onion, sour cream, pickled jalapenos. Or, make it French by searing, then braising it with bacon, onion, garlic, thyme, parsley, bay leaves, stock and red wine. Add chervil, tarragon or chanterelles if you want.