I have been eating a lot of rabbit lately. Now that I have been living in France for going on three years, its funny to me that there are still many people who feel squeamish at the thought of eating rabbit. French people think that we Americans are so weird to be weird about it. I must admit that you need to consider the source. The French are not squeamish about eating hardly anything. I just read a recipe yesterday in one of my French cookbooks that gave a thorough explanation of how to collect a bucketful of garden snails and prepare them for eating. Coming from San Diego where you couldn't run across a damp lawn at dawn barefoot without murdering scores of the little creatures and coating the soles of your feet in slime - happily collecting these garden eating pests for the dinner table just does not get my stomach rumbling in anticipation. For my French neighbors though, a bucket of slithering snails must be akin to lighting the charcoal for a BBQ.
Can't get there from here. But- eating the easter bunny has not proved to be a problem. (I do NOT think of my lapin holding a basket of chocolate eggs when I prepare him for the pot!)
Last Wednesday I taught another one of my cuisine courses and we did a rabbit. We cut him up (head mercifully is not eaten but does come attached from the boucherie). As I described in a post written about a year ago while I was in cooking school at Le Cordon Bleu, for me there is something strangely empowering about taking a whole skinned rabbit and getting him ready to fit into a pot to become a scrumptious dinner. I was hoping to pass on the same new confidence to the ladies attending my class. Cutting up a rabbit is actually far easier than cutting a chicken to pieces. I think that I was able to get everyone to relax over the operation - especially after Mr Rabbit's head got chopped off and removed out of sight. Though most were relieved to hear that the butcher will do the dirty work for you if you ask. Obviously not everyone needs this particular thrill in their lives.
After cutting up the rabbit we cooked him in a wonderful melange of vegetables and prunes and the result was a succulent dish that I think won over any lingering doubters in the rabbit eating department. Offering these cuisine classes has turned out to be one of the best pleasures of my life in Paris. They combine most all the elements I like best about life in Paris and actually almost anywhere. These happen to be in no particular order - cooking, sharing stories, laughing with new and old friends, yummy food, involving conversation, good wine, teaching fun stuff and enjoying the glow of giving people a nice time.
Sharing the discovery of French cuisine magnifies its pleasure. I am still not sure about the garden snails though - EVEN if they are doused in garlic and butter.
Hello Mary,
I made the rabbit recipe on Sunday, for the family. Paul and John said, "This is a keeper!" - which in our family is the utmost of complements! Ann's a 'vegetarian', when it comes to rabbit! The butcher prepared it for me, and nicely put the head back in the bag for me ;) Johnny loved the rabbit liver - so did Paul and I ate the kidneys Miam,Miam!!
Posted by: Brigitt | December 10, 2008 at 01:45 PM
How can I get your recipe? John is quite adventuresome when when it comes to food, as you know, and he would love it if I tried something new! ...how do you feel about brains?!
Posted by: Carrie Dern | December 11, 2008 at 04:10 PM
Carrie - I will send it to you - you can spread the word in California that bunnies are for eating! As far as brains go - I tasted Patrick's tete du veau and it was good but better make sure the brain was a healthy one before you dig in! mary
Posted by: mary c | December 11, 2008 at 06:26 PM
Rabbit, yes....... brains, NO!!! Is is good? (ok, maybe I'm a little curious ;) )
Posted by: Brigitt | December 12, 2008 at 08:18 PM
Rabbit, yes..... brains, NO!!!!!
Is it good?
OK, maybe I'm a little curious ;)
Posted by: Brigitt | December 12, 2008 at 08:20 PM