Feeling a little introspective this morning, I questioned my preoccupation with making and taking pictures of food. How did I get here? What’s it all about? Where am I going with this?
What I arrived at was that I cook in order to satisfy my creative urge and to assuage my disappointment in not becoming a singer, a musician or a painter. And that I take pictures in order to gloat over my consolation prize creativity. Whew! What a relief! I can deal with that. I thought I was wasting my time
So anyway, after I solved my self esteem problems, I began to speculate on the possible reasons for the American aversion to considering rabbits as just another white meat.
When I was a child, my father used to hunt rabbits with his buddies on weekends. He’d bring them home, clean them up and either boil or treat them with vinegar before frying. His seasoned coating was excellent and we were always willing to eat the rabbits but they were usually dry and stringy. Domestic rabbits are so much better! You can cook them without boiling or curing. Unfortunately, we raise the domestic variety as pets and nobody wants to eat Peter Rabbit. Too bad. I’ll have to continue to get my rabbit fix in Europe.
Inspiration for the herb sprinkled rabbit comes from Jamie Oliver
Deep Fried Rabbit Legs
6 domestic rabbit legs
2 cups buttermilk
3 tbsp chopped rosemary and sage
Salt and pepper
1 cup flour and 1/2 cup bread crumbs mixed
Soak the rabbit legs in the buttermilk for an hour or two. Sprinkle with the herbs, salt and pepper. Coat with the flour and bread crumbs, then fry to a golden brown in the peanut oil.
Beverage suggestion: Bourgogne Aligote