[Sca-cooks] hare vs rabbit

[A F Murphy]

OK... Rabbit is now available in my market, and I've been wondering if I
should try it, out of curiosity. Well, I still might, sometime... But it
costs a good bit more than chicken (probably because it is not common
here) and if you really can't tell the difference, I don't see any rush!

Thanks.

Anne

Collette S. Waters wrote:

>Having cooked lots & lots of rabbit and eaten even more- I can say that
>rabbit and chicken taste almost the same.  If the sauce is strong, heavy,
>spicy, etc. and the meat is de-boned, it is hard to tell chicken and rabbit
>apart except for the texture.
>Begga Elisabeth
>(who just put 60lbs of rabbit in the freezer and still has three more pens
>to go)
>
>>Umm my Mom made Chicken with Red Wine Sauce and Rabbit with Red Wine Sauce
>>
>at the same time, one time to see if we could tell the difference.  Nope,
>both were good and couldn't tell the difference.  Aurore<
>
>
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