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Amy
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Post subject: Kill the wabbit, kill the wabbit, kill the waaaabbit...  Posted: Sat Feb 19, 2011 1:45 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I wuv wabbit...
Want ways for woking...or baking...or stewing...
wAmy
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wino
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 1:47 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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This time I did spit my coffee!  
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marygott
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 3:07 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Oh Bwoomhilda, you're so wovely...
I have a recipe that I have not tried for rabbit mole that looks great. It is from a book called "A Well Seasoned Appetite" by Molly O'Neill. I have been meaning to make it for about 15 years now and assume I will get to it shortly. Otherwise I have only made rabbit grilled (Spanish style) or with kind of a mustard cream sauce, Northern European standard style. Grilled is pretty good, simple but nice. The other is OK but I am not big on cream sauces so may not be the one to ask. The mole looks really good though.
Mary
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Amy
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 3:18 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Well Mary,
Will wou share?
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marygott
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 3:20 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Hmmm... guess you could twist my arm. I'll copy it for you tomorrow.
Mary
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BeckyH
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 3:40 pm |
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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I like to braise it in white wine with bacon, onions and tarragon. A bit of mustard at the end to finish the sauce. Plenty of starch to soak up the liquids.
Baked and stuffed could be nice-either a traditional type of poultry stuffing or a mid-eastern type of dried fruit and pistachio. Tie it up tight in a log and go for it.
I suppose you could make a galantine, if you had nothing better to do than bone out a bunny.
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crystal
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 4:28 pm |
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 390
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Hilarious! Nothing to add new since the Hopsy and Popsy saga; regrettably.
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TLC Tim
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 4:38 pm |
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Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
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I love rabbit. Haven't found a source since moving from Oregon (got it from an enterprising 4H kid out there). If I could find some, I'd love to learn new ways to cook it.
I can steer you away from the Hassenpfeffer recipe in the 1975 Joy of Cooking. Great way to ruin a tasty bunny.
_________________
" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."
-Anthony Bourdain
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marygott
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 4:42 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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We have rabbit out the ying yang here and can buy it all sorts of ways (I can even buy rabbit tenderloins, cute little things). One of my neighbors raises them and makes great pulse warmers with the fur.
Mary
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Amy
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 5:05 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Mary,
I know how Europeans love their bunnies. When I was in school in Italy my Executive Chef demonstrated how to dispatch one. I could do it, but I never will.
Amy
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