Comments on: Braised Rabbit, and a New Way to Look at Food http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/ Finding the Forgotten Feast Tue, 22 May 2012 14:32:05 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Hank Shaw http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-16615 Hank Shaw Sun, 14 Aug 2011 22:02:33 +0000 http://www.honest-food.net/?p=1496#comment-16615 Anthony: I'd fry those rabbits - they will be better that way. If you are looking for a recipe, I have one for <a href="http://honest-food.net/wild-game/rabbit-hare-squirrel-recipes/buttermilk-fried-rabbit/" rel="nofollow">buttermilk fried rabbit</a> on the site. Anthony: I’d fry those rabbits – they will be better that way. If you are looking for a recipe, I have one for buttermilk fried rabbit on the site.

]]> By: Anthony Davis http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-16614 Anthony Davis Sun, 14 Aug 2011 21:58:49 +0000 http://www.honest-food.net/?p=1496#comment-16614 Hank- I have a few ten week old domestic rabbits I've been raising. Since they're young, will the braising dry out the meat? Older animals hold up (and improve) with the braising. Wondering about the younger bunnies. Thanks, Anthony Hank-

I have a few ten week old domestic rabbits I’ve been raising. Since they’re young, will the braising dry out the meat? Older animals hold up (and improve) with the braising. Wondering about the younger bunnies.

Thanks,
Anthony

]]> By: Kevin http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10337 Kevin Sun, 08 Mar 2009 04:33:13 +0000 http://www.honest-food.net/?p=1496#comment-10337 If I'm not mistaken, I've read the same authors' book on food and wine pairing a few times, and had similar moments as you describe. I highly recommend it. Glad you mentioned these books - I'll have to check them out asap. If I’m not mistaken, I’ve read the same authors’ book on food and wine pairing a few times, and had similar moments as you describe. I highly recommend it. Glad you mentioned these books – I’ll have to check them out asap.

]]> By: Bill http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10334 Bill Sat, 07 Mar 2009 04:42:03 +0000 http://www.honest-food.net/?p=1496#comment-10334 I love rabbitt! We just ate the last frozen jackrabbit of the season last week. A simple stew with potatoes, carrots, celery, cabbage, onion, bay leaf, thyme, salt, pepper, dressed at table with Worcestershire sauce and served with buttermilk buiscuits. I love rabbitt! We just ate the last frozen jackrabbit of the season last week. A simple stew with potatoes, carrots, celery, cabbage, onion, bay leaf, thyme, salt, pepper, dressed at table with Worcestershire sauce and served with buttermilk buiscuits.

]]> By: suburbanbushwacker http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10318 suburbanbushwacker Thu, 05 Mar 2009 07:11:14 +0000 http://www.honest-food.net/?p=1496#comment-10318 great post Hank really inspirational, especially as i've been live on microwave cookery in a hotel for nine weeks. You've turned arragghhh to awwwwwww SBW great post Hank really inspirational, especially as i’ve been live on microwave cookery in a hotel for nine weeks. You’ve turned arragghhh to awwwwwww
SBW

]]> By: Alanna @ Kitchen Parade http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10315 Alanna @ Kitchen Parade Wed, 04 Mar 2009 18:07:54 +0000 http://www.honest-food.net/?p=1496#comment-10315 Michael Ruhlman maintains that your two favorites are indeed 'cook' books. All the others are 'recipe' books. Did you start the Flavor Bible craze? Elise gave me a copy, it's a real treasure for those wanting to hone their culinary instincts. Michael Ruhlman maintains that your two favorites are indeed ‘cook’ books. All the others are ‘recipe’ books. Did you start the Flavor Bible craze? Elise gave me a copy, it’s a real treasure for those wanting to hone their culinary instincts.

]]> By: adele http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10311 adele Tue, 03 Mar 2009 21:00:24 +0000 http://www.honest-food.net/?p=1496#comment-10311 Mmm. I love the idea of expressing the duality of March in a recipe. Mmm. I love the idea of expressing the duality of March in a recipe.

]]> By: Chris http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10310 Chris Tue, 03 Mar 2009 17:27:10 +0000 http://www.honest-food.net/?p=1496#comment-10310 I will have to pick up copies of both of these books. I notice more and more often that while there are some shows on Food Network (and Bravo, Top Chef) that I watch for their sheer entertainment value, more often than not I watch shows to glean little bits of technique or pairing ideas, not full recipes or meal ideas. I will have to pick up copies of both of these books. I notice more and more often that while there are some shows on Food Network (and Bravo, Top Chef) that I watch for their sheer entertainment value, more often than not I watch shows to glean little bits of technique or pairing ideas, not full recipes or meal ideas.

]]> By: hank http://honest-food.net/2009/03/02/braised-rabbit-and-a-new-way-to-look-at-food/comment-page-1/#comment-10305 hank Tue, 03 Mar 2009 03:21:51 +0000 http://www.honest-food.net/?p=1496#comment-10305 Thanks all! I will prolly post several more of these sorts of recipes before I am through... Thanks all! I will prolly post several more of these sorts of recipes before I am through…

]]>