Growing up, I never thought that I would ever buy rabbit meat. Although I loved rabbit (and squirrel) meat, it was hunted – not purchased.
Although my father was not a hunter, we often had rabbit and/or squirrel in the freezer given to my parents by one of my mom’s brothers or by someone as a thank you gift for hunting on my parents’ farm.
These days, I buy rabbit. It is a very rare treat, especially now that I no longer live where a local farmer sells it.
Although my maternal grandmother would sometimes slowly roast rabbit and squirrel, she and my mom would usually fry it. Like them, I usually fry the rabbit.
Frying the rabbit allows the lean meat to still be moist and tender while simultaneously being crispy.
The farm-raised rabbit probably does not need to be cooked in a pressure cooker to increase tenderness and reduce any “gamy” taste, but I still cook it first in a pressure cooker because it is what I know and like. An alternative would be to just boil the rabbit in water or stock until cooked through and tender.
Additional dry seasonings can be added to the flour mixture if you want to add flavors or some heat.
If you have never had rabbit before, you may be wondering what it tastes like. It does have a taste and texture that is fairly akin to poultry, but to me it tastes like…rabbit.