We eat the same meats again and again: pork, salmon, chicken, beef, and shrimp repeat.
I fall victim to the easy, familiar and accessible though I have cooked and eaten: frog legs (does not taste like chicken), alligator (does not taste like chicken), kangaroo (definitely does not taste like chicken) and guinea pig (most definitely does not taste like chicken). However, I cannot claim that any of these alternatives occurs with any regularity on my dinner table even with my desire to less the burden on the genetic and environmental stress by consuming a mere fraction of the animals available to us.
I am trying to expand the repertoire of our nightly meals incorporating duck, goat, and buffalo. And, most recently rabbit. I remember the first time I was served rabbit. I was eighteen and on a solo trip to Paris, right out of High School. I accepted an invitation to dinner at a friend of a friend’s apartment. I bought a bottle of vin de table feeling all French and sophisticated, and climbed the four flights of stairs to the tiny apartment.
We chatted awhile and not once did I feel the sting of disdain due to my lack of any native language skills. Then dinner was served – Lapin au Moutard. Sounds delicious. Then I was offered the translation, and all I could think is that is a bunny’s foot is not all that lucky. I eat the meal, being a polite guest and not wanting to tip my hand as being a culinary Neanderthal. It was good; reminded me of chicken.
Braised Rabbit – yeilds 4 servings
Appox. 2-1/2 pound rabbit -cut into 6 pieces
2-tablespoons all-purpose flour
3-tablespoons coconut butter
1-large onion – sliced thinly
1 fennel bulb – sliced thinly
4-small carrots – sliced julienne
¼-cup freshly chopped parsley leaves
2-tablespoons roughly chopped loveage
2-heaping tablespoons Dijon-style mustard
Salt and freshly ground pepper to taste
Toss the rabbit with the flour and season with salt and pepper.
Heat a 10-inch skillet over a high heat, and add the coconut butter. Brown the rabbit on both sides – doing this in two batches. Remove the rabbit from the pan to a bowl and hold.
Add the onions, fennel and carrot into the skillet, and cook until the vegetables start to wilt. Then mix in the parsley, thyme, loveage, lavender and mustard. Return the rabbit to the pan, and pour over a ½-cup of water. Reduce the heat to low, and cover with a lid.
Braise the rabbit for 75 to 90 minutes. Correct seasoning with salt and pepper. Serve hot over polenta.