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lsanderson
Braised Rabbit, Easier on the Fat
By MELISSA CLARK
Published: January 30, 2009
THERE I was, 9 years old and at the height of my telephone-eavesdropping phase. My parents were having a dinner party, and a guest was summoned to a call.
From my parents’ bedroom, I silently picked up the receiver; it was the guest’s teenage son.
The conversation proceeded dully — a request for permission to do something or other — followed by this juicy tidbit:
The son: “So how’s dinner?”
The dad: “It’s nice, it’s rabbit ragout.”
That’s funny, I thought. What my parents served me from that very same stewpot was chicken.
It was a cutting betrayal and I got pretty perturbed picturing poor Bugs Bunny, carrot in hand, being dismembered and sautéed. More
Recipe: Mustardy Braised Rabbit With Carrots
