I realize that people have been eating rabbit for centuries. For me however, they were always pets and it never occurred to me to think of them as food. So, when I say new, I’m just talking about my experience.
After having rabbit a couple of times recently; rillettes from Kocurek Family Artisinal Charcuterie, Chicken Fried Rabbit, from East Side Show Room, I decided to procure one to cook. Sebastian, from Countryside Farms, sells rabbit, guinea hens, feral hogs and chickens at the SFC Farmer’s market downtown, so I got one.
I intended to grill it, but the day got away from me, and I didn’t have time to fire up the Big Green Egg. So, I cut the rabbit into 6 pieces.
After seasoning it with salt and pepper, I seared it in a skillet to get the skin crispy and browned.
I cut up a garden onion and layed the slices in the bottom of two Le Crueset oval dishes. I was surprised at the size of the rabbit, having originally thought it would fit into one. I tossed in some garden thyme and put it in a 325 degree oven.
While the rabbit was roasting, I made a persillade with my first garden garlic, garden parsley and olive oil. (Thanks to my friend Mary Margaret for suggesting). Then I picked the first of my tomatoes and sugar snap peas. The tomatoes a peas just got tossed around in a hot skillet with a bit of olive oil and salt.
And dinner was served.
One thing I enjoy about rabbit, is that it is all white meat. I love chicken, but don’t really like the leg and thigh, which usually goes into my stock making, with the carcass. As much as I love stock for soups, it feels a bit wasteful not to eat the whole bird. So, now that I’ve conquered my first rabbit meal, I think I’ll try to incorporate rabbit into my weekly routine a bit more. (And this was No Grocery Store, Day 467.)