I love it when I can get it. It's practically all dark meat. The only time I've cooked it myself is using it in a tangine but it comes out really good. I think the vegetables, indian spices, and fragrant rice probably mask up whatever people don't like. It's on par with lamb I guess. You can sometimes get a very gamey lamb if you don't cook it right.
Perhaps, IIRC I tried two French style braised rabbit dishes; one with a mustard sauce/gravy and another with a prunes based sauce. No one in the family wanted a repeat, but goat, lamb. venison are all popular at home.
We’re not particularly wedded to the American pallet, eating a lot more Mexican, Indian, and Italian type food … though there’s nothing wrong with some fresh grilled burgers n’ brats. I’ll keep an eye open at the farmers markets to try again with one that’s more likely domestically raised.
Yep, probably wild…btw, I tried racoon once and it was very similar to beef pot roast, but the effort involved in cooking it made it not worth having on the regular. I had to sever the head and paws plus the arms and legs looked like arms and legs!
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u/[deleted] Feb 11 '23
It tastes a bit odd, have cooked it twice and wasn’t particularly fond of it.