Tonight's Dinner: November 8, 2012

A few weeks ago our friends Frank and Jenelle gave us a whole frozen rabbit.  Since I've been cleaning out our freezer, I thought it was about time that we tackled Bugs.  He was taking up a lot of room in our small freezer.  We've eaten rabbit many times, but never cooked it ourselves.  I found a recipe on epicurious.com for a Panko and Mustard Crusted Rabbit.  It took a while to figure out how to butcher the rabbit, but once Nick got going it went by pretty quickly.  I also made roasted vegetables and made bacon brussel sprouts.  No starch tonight.

The recipe itself was pretty easy, it was figuring out how to butcher it that took a while.  I also over cooked it a little bit.  According to Epicurious, rabbit is supposed to be a little bit pink near the bone.  Mine turned out white, but at least the flavors were spot on. I didn't have dijon mustard like the recipe called for so I substituted the cup of dijon with spicy brown mustard.  We also added fresh marjoram to the bread crumbs. It made the rabbit a little bit lemony.

The tutorial that Nick watched said to poke a metal skewer
down the spine to get a good hold on the rabbit.  

One stick of melted butter and a cup of spicy brown mustard brushed on each
piece to adhere the panko.  Heart attack in  a bowl is more like it. 

I had to broil the rabbit to get the golden brown color.
Because they are so small I think that is what pushed
them over the edge to over-doneness. 

I'm almost positive that if kids started out with bacon brussel sprouts before
trying them any other way, brussel sprouts wouldn't have such a bad rep.