April 21, 2011
Five Rabbit Recipes for a Wild Game Easter Dinner
By David Draper
Sure, ham or lamb will be the traditional centerpieces this coming Sunday, but in my opinion nothing says Easter like a platter full of Peter Cottontail. Earlier this week, I got a jump on Easter weekend when I cooked up a batch of bunny using Steven Rinella’s hasenpfeffer recipe.
If ginger snaps aren’t your idea of delicious, here are four more ways to serve up a Sunday dinner to remember:
Hedgerow Chicken: Marinate rabbit pieces in buttermilk, dip them in flour and fry them up KFC style.
Rabbit Cacciatore: I never understood why a chicken dish was named for hunters, so why not substitute rabbit? Brown rabbit pieces in oil, add in some mushrooms, chopped celery, onions and crushed tomatoes. Simmer in red wine and broth until tender, about 1 hour.
Fricassee: Brown a rabbit in hot oil and make a roux with the pan drippings. Add cream to make a thick gravy. Be sure to dose it up with a liberal amount of black pepper.
Tandoori Rabbit: Soak rabbit overnight in a marinade of plain yogurt, lemon juice, oil, paprika, coriander, turmeric, and cumin. Add diced, fresh jalapeño or red pepper flakes if you like a little spice. Remove rabbit from marinade and grill over high heat until internal temperature reaches 150 degrees.