I’ve never eaten rabbit before. Awhile back (like a year ago), I was feeling adventurous and ordered some from US Wellness Meats. And it’s been sitting in my freezer ever since.
Every time I would open the freezer, I would see the rabbit meat staring back at me. Well, not literally staring, since it was just a chunk of meat (side note: the bones were already removed so I couldn’t even use the excuse that it was gonna be too much trouble to eat), but you know what I mean.
After cleaning out our freezer this past weekend, I decided it was time to confront the rabbit. But I kept seeing this:
After finally accepting that this was just another type of meat, not any different than cow or chicken, I got to thinking of how I wanted to prepare rabbit. I read THIS post on how to prepare rabbit. Thankfully, I didn’t have to skin it in the woods…
Ultimately, I decided to marinate it in one of my favorite hard ciders, from Woodchuck:
Well, friends. I can now officially say I’m a rabbit fan! And I think you will be, too, once you try this recipe!
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