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Old 08-03-2006, 04:51 PM   #11
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Wild rabbit is the best, but I don't know any rabbit hunters anymore. We have lots of them out here in the country, but I've got a pair of red-tailed hawks that keep them "thinned out". The cayotes get their share, too.

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Old 08-03-2006, 05:39 PM   #12
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Many years ago (I'm talking, like, 40 years ago here) my grandfather made a fricasee using the frozen Pell's rabbit from the supermarket & it was delicious. Pell's is the only supermarket supplier of rabbit I've ever seen anywhere.

It's unfortunate that my husband won't eat it, because we have an organic farm right around the corner that raises free-range bison, chickens, turkeys, goat, pork, & rabbit - & sells it all both fresh & frozen right off the farm. They also supply local restaurants & sell at a number of farmers' markets in the DC area (www.cibolafarms.com).

But again - the Pell's product is good, but that also probably very much depends on how it's been stored & how long it's been stored.

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Old 08-04-2006, 06:55 AM   #13
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Thanks folks - have a sort of hybrid version of several rabbit recipes in the oven just now. Plan to eat a good deal of it from the oven and save some for a rabbit ravioli.

Many thanks.

Pigs trotters are on the stove. Found this and am giving it a try: http://inpraiseofsardines.typepad.co...k_le_pi_2.html

Wife and daughter not too keen.
Successive Variety
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Old 08-04-2006, 09:03 AM   #14
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a Brunswick stew, a traditional Appalachian mountain dutch oven recipe, is often made with chicken, but rabbit or squirrel are the originals.

brown bacon salt pork or fat back, season and brown rabbit pieces, sautee onions, (and garlic) add lima beans, corn, tomatoes, potatoes, pot liquor (broth or water), salt pepper...and to go fancier...some white wine, bay leaf thyme worcestershire sauce, and finish with hot sauce!

cook time about 1 1/2 hours. top of stove or camp fire or oven.
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Old 08-04-2006, 09:21 AM   #15
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Have always thought rabbit would go well as the meat in a coq au vin recipe, and that is essentially, at least in my mind, ChefJune's recipe
Aunt Dot, My rabbit recipe is the classic Burgundian Rabbit with mustard sauce -- with added hot peppers. Coq au Vin and Boeuf Bourguignon are the same recipe, basically..... but don't know why you couldn't "do" that with rabbit! IT's just that my FPTCF always asks for "his" rabbit!

I'm sorry I can't help re: the frozen rabbit. I've never used it. I get my rabbits from a farmer at the Greenmarket in New York. When I first started cooking it, I got them from my butcher in the North End (Italian) of Boston. If you live anywhere near an ethnic butcher shop... be it Italian or Eastern European, I'll bet you can find fresh rabbit.
Wine is the food that completes the meal.
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Old 08-08-2006, 01:25 AM   #16
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My Dad used to serve Rabbit and Polenta and I LOVED it! I'm sure it was substituted for chicken in a cacciatore recipe but with polenta it was nothing short of grand!

Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
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