Friday, December 01, 2006

Meal: Rabbit Fricasse

"Little bunny foo foo
Hopping through the kitchen
Picking up the flavors
And popping 'em in the pot"

-Popular children's limerick

Or that's at least how I remember it, I may be wrong.

Regardless, as may have been mentioned here before, many of the foodstuffs available in Swiss markets are far different than those you may find at your local butcher. One such item, "Lapin" a francais, has been drawing my attention since we got here. So when rabbit went on sale, it went on the menu.

Having not a clue how to prepare rabbit (my original plans involved a live rabbit in a large black cauldron over an open fire coming to a slow boil while I carefully cut carrots, might have had something to do with scenes like this:

Getting on with it, I hunted through the Food Network website until I came along a recipe that if our needs, tastes and resources. An Emril Legasse creation, the Dutch Oven-cooked rabbit dish was as delicious as it was interesting.

On the stove:

On the plate:

So what does rabbit actually taste like? The common misconception is that it tastes like chicken. In truth, it has the chicken texture, but the flavor has much more of a duck taste minus the fatty richness. Very good though, and highly recommended.


No comments: