There could be many reasons as to why rabbit has become less frequent on our menus; perhaps it has to do with its characterization as a sweet bunny “wabit” from cartoons which then probably led to an increase in people keeping them as pets. Once an animal is seen as pet, it is hard for people to distinguish the difference between pet and food.
In the UK, it seems people have gone off eating rabbit even though it was a popular meat not that long ago and featured in many humble dishes such as Rabbit Pie and Rabbit Stew.
In Spain it is still a popular meat but I have found that the younger generations are starting to turn these noses up at it too. Not me, but then again I am no longer from the younger generation hehe
The Spanish word for Spain (España) derives from Hispania which is thought to be a Phoenician word meaning “land of rabbits”. We have plenty of rabbits (it helps that they procreate a lot) and plenty of dishes feature rabbit including the traditional paella. However, I’ll leave the paella discussion for when I post my paella recipe because that is going to a long one!
2 potatoes, sliced
1 onion, sliced
1 rabbit, broken down
2 Tbsp. ajo y perejil
6 garlic cloves, whole
2 tsp. sweet pimenton (or paprika)
2 tsp. hot pimenton (or chilli powder)
1 tsp. Rosemary
1 tsp. thyme
Salt & pepper, to taste
1 glass white wine
1 glass water
Splash olive oil
½ lemon, juiced
1 Marinade the rabbit with ajo y perejil, sweet and hot pimenton, rosemary, thyme, salt & pepper, white wine and oil. Set aside
2 Place potato slices and onion on the bottom of an ovenproof dish and add salt, pepper, hot and sweet pimenton, thyme and rosemary. Drizzle with olive oil and coat well.
3 Add the marinated rabbit and whole garlic cloves on top of the potatoes and drizzle with olive oil and lemon juice. Add a glass of white wine and a small glass of water.
4 Bake in a hot oven for 45 minutes or until the rabbit is golden brown and the potatoes are done.