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Whole Rabbit


Heather
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I need a rabbit with the liver and kidneys for the terrine de lapin aux noisettes in Patricia Wells' Bistro Cooking. Anyone have a suggestion of who to call? Rabbit I can find, but they don't seem to have the giblets included.

Or alternatively, do you think I could substitute a little chicken liver?

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I need a rabbit with the liver and kidneys for the terrine de lapin aux noisettes in Patricia Wells' Bistro Cooking. Anyone have a suggestion of who to call? Rabbit I can find, but they don't seem to have the giblets included.

Or alternatively, do you think I could substitute a little chicken liver?

I'd talk to Mel at Market Poultry. If he doesn't carry it he should be able to get it for you.

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Welcome to your new people friendly, not evil car-dominated, future!
That would be just great, if I didn't have to walk a half mile south to get on at Takoma, then take it one stop and then walk a half mile south again to the store. :P Sigh.

Thanks for the Market Poultry suggestion, HV. I'll call today.

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I need a rabbit with the liver and kidneys for the terrine de lapin aux noisettes in Patricia Wells' Bistro Cooking. Anyone have a suggestion of who to call? Rabbit I can find, but they don't seem to have the giblets included.

Or alternatively, do you think I could substitute a little chicken liver?

I've had very good luck with that sort of thing at Lancaster County Meats (301-916-2081) in the Amish Market in Germantown. They're only open on Thursday, Friday and Saturday.
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Thanks for the Market Poultry suggestion, HV. I'll call today.
I don't know if you called or not, but I thought I'd mention that I was there yesterday, and there was a big sign advertising organic PA rabbit for $4.19 per pound. I asked if it included giblets and was told that it does.
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I was quite surprised to see a bunch of rabbits (frozen, not fresh) at the Ft. Belvoir commissary-I was tempted, but my daughter was w/ me & she vetoed them as being 'too much like a bunny'. I remembered reading somewhere that they were fun to cook because butchering them was just like a larger animal (pig, cow) only scaled down quite a bit & that's what I thought when I looked at them, probably need at least a couple to make any sort of meal. Has anyone cooked any rabbit lately, should I give it a shot?

Also, I've been buying alot of basa at the commissary-it's pangasius, vietnamese catfish, quite inexpensive, a firm, mild tasting fish-everyone in the family likes it. I dust it with Wondra & Old Bay, & panfry it w/ canola & butter. I just hope it doesn't get too popular, because I'm sure the price will go up. I got some backfin crabmeat last week ($16.99/lb) & made some delicious crabcakes, but I'm really the only one in the house that likes crab (& yes, I ate most of them)...

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I was quite surprised to see a bunch of rabbits (frozen, not fresh) at the Ft. Belvoir commissary-I was tempted, but my daughter was w/ me & she vetoed them as being 'too much like a bunny'. I remembered reading somewhere that they were fun to cook because butchering them was just like a larger animal (pig, cow) only scaled down quite a bit & that's what I thought when I looked at them, probably need at least a couple to make any sort of meal. Has anyone cooked any rabbit lately, should I give it a shot?

Also, I've been buying alot of basa at the commissary-it's pangasius, vietnamese catfish, quite inexpensive, a firm, mild tasting fish-everyone in the family likes it. I dust it with Wondra & Old Bay, & panfry it w/ canola & butter. I just hope it doesn't get too popular, because I'm sure the price will go up. I got some backfin crabmeat last week ($16.99/lb) & made some delicious crabcakes, but I'm really the only one in the house that likes crab (& yes, I ate most of them)...

Only problem with rabbit is that there's not much fat. They make great food though. Lapin is quite common on French menus.

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