Elmer Fudd was a vegetarian. He only hunted for sport.
Cite: Rabbit Fire.
I remember being surprised to see rabbit in grocery stores in New York. I never saw it growing up in TN, and don’t remember seeing it since we moved to DC.
The one time I ate rabbit, it was raised by friends of my family who had a lot of their own animals (including goats and chickens). If you didn’t tell me it was rabbit, I would have assumed chicken.
Lots of people here are comparing it to chicken breast. This particular one tasted more like a chicken thigh, but with the leanness of a chicken breast. It was tender, but they braised it in a wine-based sauce for long enough to make anything tender.
My mother made it a few times in the 1950s or early 1960s. I think she tried Hassenpfeffer once.
Besides that, I’ve ordered in restaurants a few times.
I ordered conejo once in a restaurant in a provincial town in Panama, expecting it to be domestic rabbit, only to be surprised that it was actually conejo pintado (“spotted rabbit”), or paca, a large forest rodent that’s a popular small game animal here. I actually like paca better, but I think it might have been illegal for the restaurant to be selling it.
Wild rabbit doesn’t taste all that much like chicken to me. It’s much denser and I would almost say sweeter. I have had wild and tame rabbit, wild and tame chicken, and wild squirrel (is there tame squirrel?). Wild rabbit is my favorite. Oh for a day hunting with my dad and some rabbit and squirrel braising in the skillet. Now I’m homesick for a home that is gone forever. Thanks ever so much everyone. Oh well, hell with it; I have carrots in the fridge.
Jackrabbits are hares, despite the name. Many hunters consider jackrabbit inedible, but it is. I’ve had it, it’s not bad although I should’ve tried another recipe.
Rabbit is ultra-high protein and low fat compared to chicken. You don’t want to eat it exclusively.
“Chicken, but browner” is what I would have said. Also a less favorable meat-to-bone ratio, and the bones are bigger.
Agsually, rabbit tastes more like squirrel than it does chicken. turtle tastes a lot like chicken.
Okay, change “Elmer Fudd” to “Lauren Bacall.”
“Baby wants…wabbit stew.”
But has the texture of dried-out whitefish.
I feel like you could have made better use of your username in this thread.
As I remember it different parts of a snapping turtle were very different in taste. Some Mom stewed and it indeed tasted like chicken. Some of it, fried, tasted like flounder.
I would agree. There must be some different kind of rabbit that other people are eating, because I have consumed a number of wild and domestic rabbits and would not compare the taste to chicken. That is the problem with rabbit–it tastes like rabbit. If it tasted like chicken, there would be a much larger market for such a lean meat.
Sea turtle, however, tastes like beef. (I had a can back in the 1960s.)
The first time I had rabbit, the guy who served it said it was chicken, and I remember taking a thigh, and taking a bite, and thinking, “this tastes more like breast than thigh… but not quite right.” Most people at the party thought it was chicken until the host revealed it was rabbits. (Fat, domestic rabbits that he raised.)
It is white, and tastes very mild, and more like chicken than like beef, horse, lamb, or pork. More like pork than like the darker meats. But not as much like pork as like chicken.
The rabbit I had that time was sort of fatty, which I guess is unusual in rabbit. I had it one other time, and it was lean, but otherwise similar.
I’ve never had squirrel.
Well, to be fair, it’s not like he has the first idea what Geococcyx californianus actually tastes like.
I have heard that, too, but it makes me wonder…I’ve think I’ve also heard somewhere that goose is greasy. Is that true?
I’ve cooked rabbit stew a few times, and have always found that while it imparts a distinct, delicious flavour to the stew, the meat itself remains fairly bland. Maybe my poor cooking, though I think the lack of rabbit fat leads to some flavourlessness.
When I was a kid we raised and ate rabbits a lot. When we butchered the rabbits we’d throw some of the innards into the chicken yard. They loved that. The rabbits tasted like chicken. The chickens tasted like chicken.
:lol:
I added a recipe to that thread.