While I figured rabbit would be something new to most, I didn’t think it would evoke such strong feelings. When I inquired about the availability of rabbit meat on twitter, I was taken aback by the strong negative side of most feelings. However, through the dark cloud of emotions, I discovered that the Italian Centre here in Edmonton, is one of a few local retailers of the friendly bunny.
Originally I didn’t have a plan going in. Sure I’ve eaten rabbit before, but I’ve never actually prepared it myself. What would I do? The internet is full of old school French dishes, but I wanted to go rather minimalistic. What about a southern pulled-rabbit sandwich? Or maybe replace the more common chicken option in a standard Mole sauce with rabbit; so many choices. In the end I kept it simple, by slow cooking the chile and cinnamon rubbed body with onions, carrots and chicken stock.
I wasn’t totally sure about the time, but as I neared the 6 hour mark, I tested the meat and found it to be glorious. It was fall off the bone tender, extremely moist, and best of all, delicious. The cooked down body meant it was quite easy to remove any meat, but brought me to a serious reality check when I realized how small the bones of a rabbit are. With a dinner party to attend, I nervously threw my fish idea out the window, and proceeded to ‘without anyone knowing’ substitute my dish with rabbit. Hoping it would go over, I sealed my lips, grabbed a fresh loaf of sourdough bread, and headed out the door….you’ll have to wait to see how that meal turned out.