But, I guess it has to come down to a personal food philosophy to determine how you approach certain vittles outside the realm of the standard American diet. Eating rabbit really riles some people up judging from the comments on a recent New York Times article. But I'm not upset at my unwilling dining companion. His position on the matter mirrors most Americans' view. However, it's not just that eating rabbit goes beyond the normal dining conventions. No, for Kent, it's personal.
In his defense, he cites that he could never eat rabbit because rabbits are cute and cuddly. Then, he tells me sappy, sweet tales of HIS pet rabbit, Eight-Ball. When Kent's high-school garage band practiced, Eight-Ball had a habit of sitting by the kick drum, and get this, would even thump his hind leg along with the beat. Eight-Ball died a tragic death from a stomach tumor, apparently a side effect of eating ChemLawn grass. Kent tells me this as I'm devouring a thick, juicy rabbit thigh which is surprisingly whiter than a chicken thigh, but still rich, and strikes me as an invigorating change from poultry.
I suppose Kent's story is a thinly-veiled guilt trip. Our marriage is rife with such exchanges. (Note exhibit A: You just spent how many hours rearranging your comic book collection?, I asked.) And, now at the dinner table spread with braised rabbit in cream sauce, if I looked closely at Kent, I saw it, that withering glance that said I feel sad for you, look at how far you've stooped.
But the guilt-trip is lost on me. I, too, had a pet rabbit when I was a kid. Unlike black, lop-eared Eight-Ball, my rabbit, B.C. was a white New Zealand, bred to be a MEAT rabbit. B.C. was short for Buttercup, a name that was lifted straight out of one of my picture books featuring a rabbit, who gets lost one spring afternoon and after a climatic twist of plot is rescued from under a bush. B.C. was a fortuitous name. B.C. was
Braised Rabbit adapted from Amanda Hesser's The Cook and the Gardener.
2 T. butter
1 rabbit, cut into pieces
2 T. all-purpose flour
1/2 cup Prosecco (any white will work. That's what I happened to have on hand.)
3 cups chicken stock
2 bay leaves
4-5 springs thyme
16 pitted prunes
3 T. heavy cream
Melt butter in saute pan. Season rabbit pieces with salt and pepper and saute in butter until rabbit is browned on all sides. Remove the rabbit, and sprinkle the flour in the pan. Stir into a paste, cooking until the mixture is a golden brown color. Add the wine, stirring to incorporate into the flour mixture. Then add the rabbit pieces, bay leaves, thyme, and stock. Bring to a boil, then reduce heat. Cover and simmer gently over low heat for 1 hour. Add the onion, and continue to cook for 30 to 40 more minutes or until the rabbit is tender. Remove the lid from pan, add the prunes and cream and cook until heated through.