I'm working on a short film that has a dinner scene at its center, and for various reasons the entree must be a whole (intact) rabbit, cooked in some sort of Asian/fusion style.
I've found a lot of great recipes for rabbit stews, roasts, fried rabbit, etc., but nearly all call for the rabbit to be broken down first. I've also found a few recipes for stuffed rabbit (where the body cavity is filled with onions, lemons, bacon, and the like), but most were of an Italian / Southern U.S. origin, and wouldn't fit in with the theme of the film's Asian fusion restaurant setting.
So - does anyone have thoughts on how best to prepare this bunny? I'm imagining it oven-roasted with some sort of soy-based glaze, maybe with hot red peppers and citrus for stuffing/garnish around the platter...
The good news - since it's for a movie, tasting good is not a requirement for this recipe, so feel free to get creative... I know legs and loins cook at different speeds, but it's ok if certain parts are over/underdone, since no one will actually be eating this rabbit... Also, general advice on food styling would be a great help!
Any thoughts and suggestions would be greatly appreciated.
Updated 1 year ago | 7
Updated 15 days ago | 13
Updated 2 months ago | 1
Updated 20 days ago | 116
Updated 1 month ago | 30