Cooking the Easter Bunny

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A couple years ago, I was driving a friend’s car (she was too tipsy to drive) when I accidentally ran over a rabbit that was running across route 10, in East Hanover.

Damn thing came outta nowhere.

I felt pretty bad about the whole crushing-a-skull-under-the-driver’s-side-wheel thing, and the fact that it was Good Friday only made things worse. It was like I just killed the Easter Bunny.

So, this year, I decided to kill a bunny rabbit on purpose.

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After severing the forequarters and cutting off the hindquarters, I trimmed the loin from the ribs and left the belly meat attached. I stuffed the loin with some caramelized onions that had been sauteed with some garlic and fresh sage leaves. I wrapped it all in some duck bacon that my good friend, Jose, bought me, seared it off, and finished it in the oven. It ain’t too pretty, mainly cuz the duck bacon was too thick and not nearly long enough, so the whole package unraveled by the time the food hit the plate. I will probably stick with good ol’ pork bacon next time.

I should note that the rabbit did not come with the liver, kidneys, or heart for some reason. I generally like offal, and I try to make an effort to eat it whenever it is available, if only so that it does not go to waste. For this dish, I was actually counting on some rabbit liver, so I was pretty upset when I discovered that this thing came with no offal whatsoever. Bummer.

While the rabbit finished cooking, I sauteed some potatoes in the rendered duck fat from the bacon, and seared some oyster mushrooms to go along with it. I deglazed with some chardonnay that I had laying around and added some fairly concentrated, gelatinous, deeply caramelized duck stock that I also had lying around. I reduced it to nappe consistency and lightly sauced the loin with that. A la minute.

Voila: dinner.

I hope everyone had a happy Easter!

P.S. I’m a big fan of total utilization. As I write this, the remaining bones and carcass from the rabbit is slowly simmering in a pot of water for stock. I threw in some chicken bones I’ve been saving up for the past couple weeks, too. I just threw the bones into a zip top bag in the freezer and took them out to make a batch of rabbit/chicken stock.

check my Flickr account for higher-quality and larger-sized pictures, especially since WordPress does this annoying thing where the right side of all my pictures gets cropped out of the frame (I’ll figure out how to fix it one of these days, I swear): http://www.flickr.com/photos/epicnomz

to learn more about breaking down bunnies into marketable consumer cuts, search for Michael Pardus, longtime instructor at the Culinary Institute of America, on YouTube. His user name is MPardus, I believe. Or, just click here.

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