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Cooking: Easter Bunny

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This weekend, I took my own twisted turn at Easter dinner. Heathen that I am, I wouldn't have known when Easter even was if not for the Lenten lunch I had a couple weeks ago.

A recent article in The Times about rabbit as an upcoming food trend inspired me to finally seek out a rabbit to play with in the kitchen.

I've only cooked rabbit once, years ago, on a trip to Paris with Tammi. I found a whole rabbit shrink-wrapped in a market near our apartment in the Marais. I've wanted to do it again ever since, but prices and availability make rabbit more difficult to cook often.

I'm fond of rabbit, but the price point isn't really a good one for experimentation. This D'artagnan rabbit, purchased at The Meat Hook, cost about $30 at $10 a pound. Not cheap for something about the size of a chicken.

Follow the jump for the before pic and a blow by blow on how I cooked it.

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I cooked it more or less following a recipe from the Silver Spoon cookbook for Rosemary Braised Rabbit. Cooked whole, the rabbit is slathered with oil, garlic and rosemary and stuffed with more garlic, rosemary and a pat of butter. I adjusted the recipe a bit by adding some frozen cubes of stock, carrots and onions to the pot and raising the rabbit on a grate so it didn't braise in the pot so much as steam. I also cooked it in the oven (covered, 250 degrees for about 2 hours) rather than on the stovetop, allowing me to leave it unattended.

Once cooked, I removed the rabbit, seared it on a cast iron and reduced the stock and drippings, leaving that crisped beauty at the top of the post. I removed the legs and chopped it up into strips for ll of us to gnaw on. It was delicious and I want to try more methods of cooking it.

I hope to find some better prices from purveyors in Chinatown or at the Farmers Market. I'm thinking of trying to port some of my grilled and roast chicken recipes to rabbit to see how it turns out.



Comments

I think this looks incredibly yummy. What starch did you serve with it? As I mentioned before, I think informal rabbit rillettes with the leftovers would be (how would I got about spelling the noise Homer Simpson makes when he thinks about something yummy?)...

I think this looks incredibly yummy. What starch did you serve with it? As I mentioned before, I think informal rabbit rillettes with the leftovers would be (how would I got about spelling the noise Homer Simpson makes when he thinks about something yummy?)...

We didn't do much in the way of starch. I mixed it up with some grilled meats and a couple grilled veggies.

Those ideas all sound great - I definitely want to try more ways to cook rabbit - as soon as I can find some that cost less than $30.

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