Our friend Kenny was out hunting and shot this beautiful rabbit for us. We have never cooked rabbit before but have enjoyed it in restaurants, so we gave it a whirl. I tried a recipe for a rabbit stew with prunes. Sounds weird but it turned out pretty good. Not great, but good enough for a first attempt.
After our experience, we now know a bit more about cooking and eating rabbits. For one, their fat does not taste good. Some animal fat is very tasty, like in a juicy hamburger, for instance. Other animal's fat is totally icky. (Musk oxen, which is primarily what we eat for meat, happen to be in the icky category. It's all thick and tallowy and nasty.) We were eating our meal and quickly realized not all cuts tasted the same. The back straps which had fat marbled in them were not good at all, where as the rest with out the fat tasted great. The recipe I had instructed you to trim ALL the fat when dressing the rabbit, now we know why.