Ragù is easy.”Īddington likes to pair bright flavorings, such as citrus, with rabbit he currently has a lemon grass rabbit ragù on the menu at LA Chapter. “Anytime I get the opportunity to introduce people to rabbit. A favorite dish of his for those new to rabbit is ragù. “Rabbit is one of my favorite subjects because it is so versatile, like veal or chicken,” says chef Evan Funke of Bucato. Rabbit is a lean meat that is higher in protein but lower in calories, fat and cholesterol than many other meats, including chicken, beef and pork.ĭomestic rabbit’s all-white meat is fine-grained and has a mild flavor compared with other game meats. According to Slow Food USA, rabbit can produce 6 pounds of meat using the same amount of food and water it takes for a cow to produce only 1 pound. “In these times when we’re trying to be so conscious of what, and how, we’re consuming, it’s something to consider.”Īt a time when buzzwords like “organic,” “local” and “sustainable” are driving the market, rabbit is ripe for resurgence. It’s a fun, versatile meat.”Īnd though Mongell was hesitant to feature rabbit at first, he’s come around to the idea. “We’ve always had rabbit on the menus in Brooklyn. It’s a great ‘old-fashioned’ meat,” says chef Ken Addington, who, with restaurant partner Jud Mongell, owns LA Chapter in downtown’s Ace Hotel as well as Five Leaves and Nights and Weekends in Brooklyn, N.Y. “It almost has a prohibitiony quality to it, like it was something your grandfather ate. Their farm supplies rabbit to a number of butcher shops and restaurants in and around Northern California, including the French Laundry and Chez Panisse.Īnd in an era when game meats and nose-to-tail eating are redefining fine dining as food sport, rabbit is both familiar and exotic enough to appeal. “I think it’s gaining in popularity,” says Mark Pasternak, co-owner, along with wife Myriam, of Devil’s Gulch Ranch in Marin County. For years, it seems the only place you could find “the real deal” was occasionally on the menu at French or Italian restaurants.īut rabbit appears to be going through a renaissance of sorts. Perhaps the only “bunny” you’ve ever eaten was of the milk chocolate breed. Think rabbit today and your thoughts probably veer to cartoon characters, cereal mascots, Easter and adorable pets. But even though rabbit consumption spiked during the war, it all but disappeared afterward. Along with victory gardens, rabbits helped put food on the table when much of the nation’s supply was shipped to soldiers overseas and ration stamps provided less at home. Touted as a patriotic food during World War II, rabbits were raised by thousands of Americans in their backyards. Please remember these are VINTAGE and ANTIQUE items, they are NOT new, every effort has been made to show any scratches, wear and tear and imperfections.Rabbits “are helping win the war,” proclaimed a Los Angeles Times article from 1943. Please review all pictures and make sure you love this item before purchasing, we can't accept returns. There are no scratches, chips or crazing on this piece. 7.0 inches Long, 3.5 inches Wide (at its widest point) and 4.5 inches Tall Would look very cute in a baby's nursery or for a Baby Shower bunny theme. Great hostess gift with a little plant or for your own home decor. There is no drainage hole so perfect as a cachet pot or vase. Could be either Arnart or Arco but we believe this was made by Arco, they always used the "Fine Quality" word mark on their labels. The bottom is stamped with the numbers: 58012. It retains its original foil label that reads: " Fine Quality A Japan". He is wearing a large green bow around his neck, tied on one side. Details: This is such a cute cachet pot It is a very detailed fluffy bunny rabbit with his cotton tail, expressive red eyes and light pink nose and ears.Pattern: #58012, Bunny Rabbit with Green Bow.
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