After taking the legs off of a rabbit, I was left with the remaining carcass which, in my previous experiences accounts for loins and scrap. Given that I had some time to finish butchering the rabbit, I decided to take my time and cut through the sternum, split the chest and pull the ribs from the backbone by hand. A little while later, I had two small, rectangular flaps of rabbit, if someone was so inclined, could be made into micro-bacon. It was rabbit belly. Continue reading »
For as long as I can remember, we have been sold the myth that there is a magic rabbit that hatches eggs made from chocolate containing an bi-colored interior of congealed confectioner’s sugar. As someone who does not understand the draw to this marketing ploy or the egg itself, I wanted to take Easter back a little by marrying the bunny and the egg in a more natural way.
Just like I was always mystified by the Cadbury egg phenomenon, I have been mystified, both equally and oppositely, by the Scotch egg. The idea of wrapping a hard boiled egg in sausage then breading it and frying it seems like one of the more complete, handheld breakfasts around – certainly better than a pop tart or any of the artisan pop tarts that seem to be popping up everywhere lately. Continue reading »
With March in it final days, winter is ending and with it go some winter favorites. Braising turns to grilling. Roasting goes to grilling. Hell, it all goes to grilling. Cooking foods over fire is one of life’s great pleasures, but, despite two weeks of record high temperatures in Chicago, I had been putting off cooking rabbit and could not let the winter go by without making this winter-y dish. Continue reading »