Comments on: Rethinking Rabbit

By: SamChevre

SamChevre — Thu, 06 Aug 2009 17:14:07 +0000

I like rabbit. I grew up raising/butchering/cooking it.

I like Indian cooking and am working to get better at it (I think I’m fairly good, but admittedly better at vegetable and dal dishes than meat dishes).

I still think that rabbit shows off better in German/Belgian/French recipes than in Indian-style recipes.

By: Fernmonkey

Fernmonkey — Wed, 05 Aug 2009 08:58:40 +0000

I’m just rather amused that you qualify both as Hillbilly and Health-Conscious Upscale Foodie Folk.

Seattlejo: it seems that every year, one or another news agency in Eastern Europe puts out a story about how market traders have been caught passing off cat as rabbit. Invariably, the story ends with the advice to only buy a rabbit that still has its head and paws on.

By: Gini

Gini — Wed, 05 Aug 2009 00:53:58 +0000

We grilled some rabbit with kinda the same marinade. I think I added some ginger and garam masala instead of the whole spices. It was really good!!

By: Mardel

Mardel — Tue, 04 Aug 2009 22:22:16 +0000

There is a local farmer bringing rabbits to our farmer’s market this summer and I have had them a couple of times. I remember the rabbit and egg man from the year I spent in Spain as a child and I have cooked the two rabbits I have purchased in Spanish and French fashion. I am looking forward to trying this new rabbit dish.

By: Diane

Diane — Tue, 04 Aug 2009 20:50:04 +0000

I had a friend in high school whose family raised rabbits. they had indoor rabbits, with names, and outdoor rabbits, raised for meat, with no names. I was always kind of astounded by their ease in doing that. This looks yummy – I love rabbit!