Cookaholics Bulletin Board

The 4H kid's mom showed me their dispatch method. It was bloodless, but required some serious strength. I wouldn't feel bad about the act, but I sure would feel bad if I made an animal suffer needlessly through inexperience. I never took her up on her offer to give it a try.

"dispatch it" now that's a cute fraise...

We just shoot 'em.... dead-like, not sleepin'

We wub wabbit!

I used to tell our boys that is was a roaster. They were assured and didn't notice my nose twitching.

What about those cheap frozen Chinese rabbbits? Are they very good?

CC

We took my kids to the markets in Paris where rabbits are displayed with their skinned heads (supposedly as proof that you are not buying a cat). Their loud squealing noises amused the Parisians.

I am not really into either the growing or slaughtering aspect of cooking so, other than a few herbs and plunging the odd lobster into a pot, I will leave this to the more talented.

Mary

Amy I know! Marinate it in soy sauce and honey and ginger and garlic, and then you could cook it sous-vide. Just 'cause you can.

Parmentier de lapin.

Mmmmmmm......

...lou

I suggest you try one and let us know, because I gotta say, this wabbit was weally expensive.

Amy

I would eat a lot of rabbit free of charge every summer...except for the fact that the rabbits I get from my garden are probably not safe, since I don't know where ELSE they were eating.

I have only cooked rabbit a couple of times - once in a Mexican recipe, and once in a northern Italian recipe, both braised. The Mexican sauce sort of overpowered it, with the flavor coming through better in the Italian. With all the Asian foods I make, I have never tried it in those ways, surprisingly.

Dave

My guard bunny - approach with caution!

The other market stand we frequent regularly has fresh rabbit, raised & "dispatched" by the standholder. We usually do a Belgian recipe (e.g., waterzooi) but lately I've been feeling like something different