William and I hosted my family for Easter weekend, and I cooked a heap of delicious food for Easter eve, breakfast and afternoon lunch. We had a three hour recovery nap after everyone left late Sunday afternoon, and I’m essentially napping this week in the kitchen, making the best of a fridge full of leftovers.
Monday night we ate bowls full of pasta with rabbit ragu from a modified epicurious.com recipe. I thought it cheeky to serve Peter Cottontail on the eve of Easter. So last Friday I went on a hunt for fresh rabbit. Nothing at Whole Foods or Gardner’s Market. I drove to a rabbit pet farm in the Redland … oops. At the end of a long frustrating adventure, I bought two D’Artagnan bunnies at the Fresh Market. The meat and meal were beautiful—fresh pasta studded with chunks of meat, sage and pancetta—but for the time commitment and price, I was disappointed. Before I conduct another rabbit experiment, I need to find a local source for happy, fresh bunnies.
We also dyed and hid the requisite Easter eggs for my 1-year-old niece, Camille. And though William isn’t fond of boiled eggs, I take great pleasure in a sloppy sandwich piled high with egg salad. Since I’m out of a few pantry staples—namely dijon mustard and relish—I made an egg salad with garam masala based on a deviled egg recipe that I made a few weeks ago for a baby shower. I combined six chopped eggs, 1/4 cup mayo, 1 tablespoon mango chutney, 1 teaspoon jalapeno chutney, 1 teaspoon garam masala, 1/4 cup thinly sliced green onions, and S&P to taste. The mango chutney takes the place of sweet relish, and the jalapeno chutney and onions give it bite. The salad doesn’t taste so exotic that it’s weird. It just has a little oomph, especially when served on homemade bread and topped with fresh pea sprouts from the CSA.
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Rabbit and chicken share a lean, white-meat texture and, to a certain extent, flavor. Though I think rabbit has a hint of game few grocery chickens could match. The rabbits I purchased from Fresh Market were pretty pricey–14.99/pound. Definitely special occasion fare.
And why don’t we eat more of them here? I think it’s an animals as pets don’t makes with animals as food hang-up. I think rabbits can be prized and loved for their cuteness and deliciousness.
Rabit ragu? Sounds divine! I’m unfamiliar with the taste of rabbit, what is it like? Is it expensive? Why do you suppose we don’t eat much of it in America? Thanks!