I Cant Believe you Ordered Thumper

“Well if it looks just like chicken, and it tastes just like chicken, WHY DON’T THEY JUST GIVE ME THE GODDAMN CHICKEN?”

—BOBCAT GOLDTHWAIT, IN PERFORMANCE

Rabbit is good eating: It’s low in fat and calories; it’s reasonably priced (less than $3 a pound as I write this); it has a mild, clean, pleasant flavor; it’s all white meat. You can do almost anything with rabbit. You can make pâté or rillettes out of it. You can braise it in mustard sauce, roast it with prunes, grill it with olive oil and fresh herbs, stew it with red wine or sherry, deep-fry it in a cornmeal crust. You can turn it into pasta sauce. You can stuff the loin or saddle of a rabbit with goat cheese or Swiss chard or the rabbit’s own innards, or slice it thinly and fan it out on plates napped with almost any sauce you’d care to think of. You can make ice cream with it.