Rabbit

I cooked rabbit for the first time last night. When I called to order it from Antonelli's (the place where you can choose your chicken), the guy asked if I wanted the head. I decided I wasn't ready for that and said he could keep it.

I used a NY Times recipe that calls for marinating the rabbit pieces in vinegar and spices for 8-12 hours, then wrapping them in bacon and roasting them. It was pretty easy, although I was a little behind and it only marinated 6-7 hours.

Craig liked it better than I did. The flavor was pretty good, but getting the meat off the bone was really difficult, whether with a knife or my teeth, and I don't think the bacon really added anything. Maybe I should have marinated it at least the full 12 hours. I plan to use the leftovers in a stew this weekend though, figuring that might soften it up.

The accompaniments were delicious--roasted asparagus that really tasted like asparagus, and oven potatoes with rosemary and balsamic vinegar. We drank a wine that was supposed to be good with game, Domaine de la Croze Lirac Bel Air 2006, which was wonderful, intensely flavored but really drinkable. It would be really good I think with some strong cheese.