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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 5:24 pm |
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Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
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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.
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" 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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wino
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 6:30 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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"dispatch it" now that's a cute fraise...
We just shoot 'em.... dead-like, not sleepin'
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Tim
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sat Feb 19, 2011 6:39 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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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
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marygott
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sun Feb 20, 2011 3:43 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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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
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BeckyH
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sun Feb 20, 2011 9:32 am |
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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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.
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smokeking
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sun Feb 20, 2011 10:37 am |
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Joined: Fri Dec 19, 2008 7:44 am
Posts: 102
Location: Nantes, France
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marygott wrote: 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.
Mary Parmentier de lapin. Mmmmmmm...... ...lou
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Amy
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sun Feb 20, 2011 8:29 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Tim wrote: What about those cheap frozen Chinese rabbbits? Are they very good? I suggest you try one and let us know, because I gotta say, this wabbit was weally expensive. Amy
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pepperhead212
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Sun Feb 20, 2011 10:11 pm |
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
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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
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Dave
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wino
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Mon Feb 21, 2011 7:36 am |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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 My guard bunny - approach with caution!
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Kathy's Pete
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Post subject: Re: Kill the wabbit, kill the wabbit, kill the waaaabbit... Posted: Mon Feb 21, 2011 9:56 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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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
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