The Importance of Rabbit

Food — Tags: , , — By Crust on January 11, 2016

One day our sous chef said that he had read Thomas Keller’s “The Importance of Rabbit” chapter in the French Laundry cookbook. He said if he was going to eat and cook meat that he wanted to see the process through from live animal to butchered meat. So one weekend when we were off work we slaughtered two hares for personal consumption. He and Kyle found the process to be very rewarding and a great learning and life experience.

Leave a Reply

©2017 Crust in the Kitchen