A 19th century recipe for rabbit stew is widely (but questionably) reported to have begun with the phrase, “First, catch a hare.”
As practical that that advice may sound, we opt for farm-raised rabbit. Rabbit can be found at specialty butcher shops and at some ethnic grocery stores.
Although rabbit is relatively rare in North America, it is a common dish in across western Europe, as well as in South America, and in parts of the Middle East and Asia. Rabbit meat is lean, fine grained and high in protein, making it a healthy and versatile white meat.
Cooked on the stovetop with white wine and rosemary and usually served with roasted potatoes, rabbit was a common Sunday afternoon dish at Stefano’s mom’s house in Italy. —DueSpaghetti