Tag Archives: rabbit

What? Now We Can’t Eat Rabbits?

Executive chef Payton Curry of Caffe Boa in Tempe, Arizona had a thought: Why not serve rabbit on the menu? Little did they know that it would be a controversial move.

Caffe Boa and Boa Bistro have touched a nerve with their plans to serve a rabbit-based menu on Easter Sunday.

“People just don’t realize what wonderful pets rabbits are,” said Doreen O’Connell, a volunteer at Brambly Hedge Rabbit Rescue in Phoenix.

“They’re just the sweetest pets, so good-natured and funny and loving. And like any pet owner, when you see that on a menu you think how could somebody take my sweet pet and slaughter it and eat it?”

Oh fer cryin’ out loud. No one is taking pets into a restaurant in order to cook them. Let’s just stop this faux outrage. We’ve been eating rabbit for thousands of years now, and I don’t think it’s prudent to stop just because a handful of people have decided that bunnies are too cute to consume. Most farmers I’ve talked to refer to rabbits as pests, not pets. They’re one of the reasons that beagles and basset hounds were bred. Rabbits are little more than rats with long ears and good PR.

At least Chef Curry has a sense of humor.

One message left for him: “What’s next? Santa pot pie for Christmas? The idea of you serving rabbit is disgusting, absurd and in poor taste.”

Curry commented, “We’re actually going to be serving venison on Christmas, in honor of Rudolph, the red-nosed reindeer.

(h/t to my pal Kerry)


Coniglio allo Zafferano (Saffron Rabbit)

More than anything else, this recipe is meant to demonstrate a new toy in my bag…the photographic light tent. Let’s give it up for the light tent! Woot!

Running a food blog requires several talents – writing being the most obvious, but food photography is a close second (Others talents include such things as learning basic server administration and dealing with disrespectful commenters).

Now some of my skills are relatively moderate, and have only modestly increased in skill (I speak, of course, of my writing, which is always long on voice and short on such things as basic spelling and rudimentary grammar). However, my picture taking skills have…well.. just take a look at my first picture on this site way back in January of 2004. Compare that to the one above.

I have to admit, I shed a little tear of joy. Now if I could only start to understand photoshop beyond cropping.

By the way, here’s rabbit recipe from the Abruzzi region of Italy.

  • 2 garlic cloves, minced
  • 4 sprigs of oregano, mince
  • Zest of 1 orange
  • 6 Tbsp olive oil
  • 3 lbs rabbit, cut into 6 or twelve pieces
  • Salt and pepper to taste
  • Pinch of saffron
  • 1 cup white wine
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 2 small zucchinis, sliced
  • 9 oz. cherry tomatoes
  • 1 bunch basil

In a large bowl, combine garlic, oregano, orange zest and two tablespoons of olive oil. Place rabbit pieces into bowl, and coat with the garlic/oregano paste. Season rabbit with salt and pepper to taste.

Meanwhile, take half of pinch of the saffron and mix into the one cup of white wine.

Heat two more tablespoons of olive oil in a Dutch oven or large stock pot that is over high heat. Brown a piece or two of a rabbit on each side and then set aside. Repeat for each piece. Lower the heat to medium and return all pieces of the rabbit to the pot. Pour in half of the wine. Cover and simmer for 40 minutes.

Meanwhile, sautée the peppers and and zucchini with the two tablespoons of olive oil. Do this for five minutes. Salt and pepper to taste.

After the 40 minutes, add the vegetables and tomatoes to the dutch oven, and pour in the remaining wine. Add the other half of the pich of saffron. Cook for another twenty minutes. Before removing the rabbit, check to see if done.

Serves 4