I'd agree that most of the rabbit we see is farm-bred (aka hutch, though let's hope they're not battery rabbits!). Which is why prep is all -important. It is delicate enough to serve as a bit of a blank slate.
Ian, I'm afraid you have it backwards. We don't use the term "hutch grown" in the USA (at least I've never run into it), but farm-bred rabbits are almost the only kind we can usually get.
Indeed.
] Thanks for the correction. ]
Hey, I saw a rare opportunity to correct the Hoare, and jumped at it! :)
-E
Ian Hoare wrote in news: snipped-for-privacy@4ax.com:
You won't see lapin, coniglio, rabbit or anyother such labels in most restaurants (if in any at all), it is still a specialty item, but I can get it in my local grocery store albeit frozen andm yes, it is very delicate and not at all like the rabbit that we would hunt on the farm when I was young.
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