Tired of tasting all things chicken? Then we say it's time to cast poultry aside and try cooking the other other white meat — rabbit, that is. While rabbit's experienced a recent resurgence, chefs and food lovers around the world have long prized the meat, which is tender, fine grained, and lean without an off-putting poultry aftertaste.
Rabbit has a mild, roasted-grain flavor that tastes amazing in slow-cooked stews, tomato-based meat sauces, or finished with butter and fresh herbs. If you're unsure about rabbit, rather than trying to make it the star of the meal, shred the meat and try using it as a substitute in soft tacos, a tomato-based pasta sauce, pot pie, or any other dish that might call for shredded chicken.
Because the meat is low in fat, rabbit can taste rubbery and dry if overcooked. To avoid ruining the meat, we've got a few tips for cooking rabbit. Here are three things to keep in mind.
Last night, while walking past Dolores park in San Francisco, I spied this lady with a wee dwarf bunny. I was going to just lurk from the sidelines, but I couldn't help myself and had to approach. Bdette (the owner) told me that her dwarf rabbit was one year old and named Peanut Butter. She also said that this was his first time outside in a park (they just got him a harness). He was so friggin' adorable, and apparently this is about the size he's going to stay.
I have to admit, reading Kim Severson's piece in this week's 
