After reading about the giant gerbils, I started craving rabbit. I’ve never actually cooked it before so was a little surprised when I opened up the package. If it tastes like chicken, shouldn’t it look like chicken?

The back legs looked normal enough, so I left them alone. But then you have these two long pieces of meat that are attached to the backbone and they have these weird dangling ‘flaps’. After consulting several cook books, I finally figured out that you roll them up into little logs of bunny meat and then tie them like a roast. Generally you don’t eat the front paws, but since I was doing a braise, the book said to include them for flavor.

I browned, braised and tasted. I couldn’t believe what an amazing sauce the rabbit made. I paired it with a chorizo bread pudding, similar to one I had once at Eva. It was delicious! A little difficult to eat because of all the bones, so next time I’m going to figure out how to de-bone the saddle and tie them into medallions.

Please note: Not all bunnies are for eating.