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Rabbit

post #1 of 9
10/16/10 at 10:19pm
Thread Starter 
Chicken without the tasty fat?

After tonight, I'm done with it.


- B
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post #2 of 9
10/16/10 at 10:40pm
Quote:
Originally Posted by voxsartoria View Post
Chicken without the tasty fat?

After tonight, I'm done with it.

understandable. when it's not done just right, that's a pretty good description. to me, it's a bit like the veal of poultry ... a great braised rabbit is creamy. take it 5 minutes past and it's stringy.
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post #3 of 9
10/16/10 at 10:49pm
I've had great rabbit, and when done well it can be fantastic (the last really good verision I had was at Babbo, actually). And I've had poorly prepared rabbit where I think "I just spent $35 for turkey". That was at Prune.
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post #4 of 9
10/16/10 at 10:51pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post
understandable. when it's not done just right, that's a pretty good description. to me, it's a bit like the veal of poultry ... a great braised rabbit is creamy. take it 5 minutes past and it's stringy.

I've eaten it two to four times a month for twenty years.

No more. I'm done with the friggin grass rat.


- B
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post #5 of 9
10/16/10 at 10:57pm
Busted.
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post #6 of 9
10/16/10 at 11:13pm
Don't be cruel
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post #7 of 9
10/17/10 at 12:02am
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post #8 of 9
10/17/10 at 12:39am
I've shot and cleaned my own here in the states, Meh. Gamey. Recently visited a relative living in Mersault, France. Had an amazing rabbit dinner. Loved it, but maybe it was different from what I was used to. The wine cellar he had may have helped......
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post #9 of 9
10/17/10 at 2:31am
I had a trancendant rabbit dish in Madrid about 10 years ago, but I very rarely eat is because it's so rarely on the menu.
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