Chicken, Rabbit, Turkey, and Goose

Rabbits, courtyard animals often raised by grandmothers, are fed on the grasses and herbs of the hills and grow to be no larger than 2¼ to 2¾ pounds. People who can’t imagine eating rabbit should substitute free-range chicken, although they will never know what they are missing. Grandmothers routinely begin cooking a rabbit or hare by putting it in a pan without any oils or liquid and turning the heat to high. The process draws off the water, which is known as the “wild element,” and it is always thrown away.