Rabbit

I have been met with a lot of resistance when I tell people that I eat rabbit. Generally people ask me how I could kill and eat something so cute and fluffy. People keep them as pets after all. So, why eat rabbit? First of all, rabbits are a quick, easy source of meat. They have large litters and grow quickly. Unlike chickens, which must be plucked after slaughter (and then you still have to deal with the skin), skinning a rabbit is easy. Once you get over the weirdness factor of a skinless rabbit carcass, butchering is easy and cooking is simple. Rabbit meat tastes similar to chicken, though will have a tougher texture if not cooked correctly. The best way to cook rabbit is in soups, roasted, or slow-grilled. If pan-fried it will generally toughen up unless marinated and tenderized.

This is called the tuck and roll position.

 Last night on a whim I made a cream of rabbit soup. I took a basic cream of potato soup recipe and added fresh rabbit meat. I took the meat from the forelegs, hind legs, and sides, cutting if off the bones. I very briefly pan fried it with the mostly-cooked veggies in water and butter before adding venison broth and then whole milk. After simmering for around 30 minutes, the soup was ready. I had to very quickly put away the rest of it after I had a bowl, or else I may have eaten the whole pot! Looking forward to leftovers for dinner tonight.

Cream of rabbit soup with onions, garlic, carrots, and whole fingerling potatoes.

-Shannon