On Sun, 18 Dec 2016 14:44:15 -0600, "cshenk" > wrote:

>Jeßus wrote in rec.food.cooking:
>
>> On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" >
>> wrote: >>
>> >> >
>> >> > So besides me, anyone making any food today? I'm curious to see
>> >> > what.
>> >> >
>> >> > I've started a lamb curry and have some rye bread crumbed and
>> drying >> > out.
>> >>
>> >> Nice. I cooked some chicken pieces yesterday and made a chicken
>> salad >> for dinner. Still have plenty of leftover cooked chicken,
>> I'll do >> something with that for dinner, although I havent decided
>> what to do >> with it as yet.
>> >
>> > My Lamb Curry is done and I'm waiting for it to cool so I can
>> > debone it.
>>
>> Yum yum! I think I'll make my next lamb dinner will also be a curry
>> like yours.
>>
>> > If looking for something different for the chicken, debone and add
>> > to a bean soup (not a real cassolet but fun and tasty).
>>
>> I'll keep that in mind in future (I have no beans, or at least not the
>> right kind).
>>
>> I bagged a nice bunny last night. Normally I would make lapin à la
>> moutarde (one of my favourite dishes ever) but alas I have no white
>> wine or cream ATM. Not sure yet what I will do yet but dinner tonight
>> will be rabbit.
>
>That sounds interesting but its terribly expensive here to get 'bunny'.

It's the same here if you buy from the shops - something like AUD$20
each.

>As a result I have little experience in cooking it. I recall doing it
>twice. Both times i did it wrong so got stringy mat with little flavor.

Nearly everyone seems to make the same mistakes when cooking rabbit.
It's an extremely lean meat, so it needs added fats (bacon or cream is
good for this). And slow cooking. Done right, it has a delicate
texture and subtle yet delicious flavour.