Down the rabbit hole

Rabbit is one the touchiest subjects when it comes to food (Horse even more so. To read more about that, read Chapter 44 “Buffalo Stance” in my book, The 30-Second Commute: A Non-Fiction Comedy About Writing & Working From Home ).

I tried asking people how they cook theirs, only to be quickly ushered out of houses and shops.

I tried looking it up in cookbooks and online, but all I could find was Ye Ole recipes for “Wild Hare” where you stuff a whole rabbit with its kidneys and then cover it in caul  fat, and one where you after you’ve killed it yourself, you skin it and hang it upside down to let the blood… Well, you get the picture.

So I winged it, as usual.

I had bought Rabbit Saddles (part of the backbone and both loins) so I had no idea how long to cook them for, without the rest for reference.

I plodded ahead. I set the oven to preheat while I made a marinade of olive oil, garlic and fresh sage and rosemary (picture above).

I cooked them for about 18 minutes and they turned out well, I think. I made wild rice and braised carrots with chili.

Have you ever cooked rabbit, and if so, what did you do?