Cooking Rabbit

I’ve cooked boar, goat, elk, venison, guinea hen, duck, and goose in my kitchen, so I wasn’t afraid to cook rabbit for the first time recently for a dinner party.
It seems to me that rabbit meat should be more popular in the United States. For one thing, it’s sustainable–rabbits don’t take up much space and breed like, well, rabbits. For another, it’s tasty. Although I had never cooked rabbit myself before, I’ve eaten it and know how good it can be.
There are downsides. For one, rabbits are bony, which some people don’t like. And other people can’t get past the fact they are eating a bunny.
Since these reasons didn’t bother me, I went to the butcher and purchased a rabbit.
Rabbit usually comes whole and you have to butcher it yourself. When you take it out of the package, it looks like this:

Since I knew I would have to butcher it, I decided to go with a stew. That way it would be less noticeable if I did less-than-perfect cuts. I made Sautèed Rabbit with Morels and Pearl Onions by Jacques Pépin (pictured above), which came out deliciously.
Turns out it was not hard to butcher a rabbit at all. Here’s a video that goes over it in detail. (I didn’t have to deal with the head or organs.)

After butchering it, cooking rabbit was easy. It’s a lot like cooking a chicken and many people say it tastes like chicken. I think it tastes like rabbit. If you have an opportunity to try cooking it, give it a try.

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2 thoughts on “Cooking Rabbit”

  1. Can rabbit be cooked a little on the rare side, or does it need to be cooked through, like chicken?
    We have a little farm, and we have a couple of bunnies for pets (and fertilizer!), and I’ve thought about adding a pair of a larger breed for breeding, and eventually, meat. The husbter is down with my plan, but needless to say, the kids are NOT. ;\


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