Recipe of the week: Braised rabbit with, of course, carrots

"Even now, whenever I order braised rabbit, a cartoon image flashes through my mind . . ." said Melissa Clark in The New York Times.

When I was 9 years old, my mother served me dinner from a stewpot that I thought contained chicken, said Melissa Clark in The New York Times. Later, to my horror, I learned that I had eaten rabbit. “I got pretty perturbed picturing poor Bugs Bunny, carrot in hand, being dismembered and sautéed.”

Even now, whenever I order braised rabbit, a cartoon image flashes through my mind of “rabbit ears, fluffy cottontail, and orange carrot swirling in a pot.” Maybe that’s why, when I decided to prepare the dish myself, I made sure it featured an abundance of carrots. The combination makes culinary sense—lean, mild rabbit pairs well with sweet flavors. And slow, precise cooking renders the rabbit meat “falling-off-the-bone tender.”

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