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April 28, 2010


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Ooh, I want to try that recipe.

Here (in Providence) we live a couple of minutes walk from an Italian butcher where you can get rabbits - they have them in the back, it's a 15 minute wait, and you get them warm (which I have to admit is slightly disturbing). We also have a family friend who sends rabbits from their farm, and they're even better - which might be because the freezing makes them less tough.

Anyway, my favorite rabbit recipe/preparation I've tried is: http://www.epicurious.com/recipes/food/views/Rabbit-with-Mustard-Sauce-101107


Mmmm, mustardy rabbit sounds good, thanks! I've only ever had rabbit a couple times before, and the seasoning seems pretty key. The meat by itself isn't really that flavorful, but it has a wonderful and unique consistency when it's been cooked down for an hour or two! -mike

Lou Z

I know the Bronx is a haul but there are a number of butcher shops on Arthur Ave. that sell rabbit.


Mmm, one more reason to go to the real Little Italy. -mike

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