Duck Fat IV: RABBIT OFFAL06/06/09

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If you're not a reader of my Twitter you may not know about my latent obsession with rabbit. I live in a neighborhood where there are a lot of rabbits. To say they are plentiful is an understatement. I've always wanted to nab one out of the yard and cook it up, but I'd stop myself. "It doesn't taste good," I would say, to myself, internally. "If it tasted good people would be constantly catching these motherfuckers, cooking them up, and wearing rabbit fur coats when they go down to the grocery store." I psyched myself out repeatedly, until one day, I was in a small restaurant, and they were serving rabbit.

I ordered the rabbit, and it was delicious. To say that rabbit tastes like chicken is like saying pork tastes like chicken. It's lean meat, it has a subtle flavor, and when I ate my first rabbit, I gnawed the remains until other diners started to stare. Every last bit of it was delicious.

The details are best left unspoken, but two days ago, I acquired a local rabbit. I'm cooking the bulk of it for dinner tonight, but as a sneak preview, I removed the heart, kidneys, and liver to cook separately.



Top-left: rabbit heart. Left: Two rabbit kidneys. Big red blob: Rabbit liver.



Not sure if this is entirely necessary, but I soaked 'em out in some salt water to remove any residual off-taste. Them kidneys had little peepee strings on em.



They were dredged in flour/salt/pepper and fried in a big puddle of duck fat. The liver went in first so I wouldn't overcook the tiny heart and kidneys.



They're done! The heart was like a piece of candy made of meat. The kidneys were tender and far more mild than I expected. The liver was milder than chicken liver and creamy in consistency. I ate it all with a piece of crusty bread and a small glass of port. Overall deliciousness of DUCK FAT IV RABBIT OFFAL: 9.5/10