Braised rabbit is a classic wintry dish—but the secret is either a very long cooking time or a very short one, says JMF. paddydubai likes fresh rabbit browned in hot oil and simmered in stock with a few vegetables for no longer than 20 minutes. “To make it extra luxurious, add a swirl of cream at the end. Fantastic!” says paddydubai. Just don’t let anyone tell you it tastes like chicken—it doesn’t. “I cook locally-sourced rabbit frequently,” says pikawicca. “I love the slightly gamy flavor.”

Gio thinks that rabbit tastes disturbingly like fur. Will Owen has never noticed rabbit tasting like fur, but notes that “after having grown up eating wild rabbit, I think the domestic ones don’t taste like much of anything, without some help.”

Board Link: Wabbit season

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