Bunny. Yummy.

Rabbit stew. Photo by omefrans via Flickr (CC BY-NC 2.0)

The Easter Bunny might want to be wary of foodies and locavores this year. As this recent piece from Lindsay Christians at madison.com suggests, “to many chefs, [bunnies make] the perfect Wisconsin protein. Rabbits are local, plentiful and a good source of lean, flavorful meat.” Check out the full article for suggestions on cooking with rabbit from several top area chefs including Francesco Mangano of Osteria Papavero; Andrew Lickel of Tornado Steak House; Tim Dahl of Nostrano; Nick Johnson, recently of 43 North; and Ben Hunter, a founding member of the Underground Food Collective. Though I haven’t had a chance to check it out myself, nor am I sure yet of its source, Christians reports that “Metcalfe’s Sentry stocks frozen, whole rabbits, skinned and dressed ($4.98/lb. for 1.5 to 2 lbs.).”

For more, check out this article and recipe for Italian-style braised rabbit with rosemary and mushrooms from David Tanis at The New York Times, these recipes at epicurious, and this step-by-step butchering guide from Saveur. (If dressing a bunny gets to be a bit overwhelming, College Humor has a handy tip for you.)

Happy Ea(s)t(er)ing!

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