European Stars And Stripes (Newspaper) - December 17, 1986, Darmstadt, Hesse                                Acquiring a taste for Rabbit by Craig Claiborne new York times Abbit Mas become a coveted main course for America s dinner tables As evidenced by its new found prominence on restaurant menus and its move from restaurants to supermarkets and groceries and Home  wonder is that the popularity of Rabbit was so Long in coming. For generations Rabbit has been a food prize throughout Europe and much of the far East. The French savor Rabbit cooked in a red or White wine sauce or a la Moulat de with a Mustard sauce. On of the Best known Gorman dishes is Hasenp totter a Hare cooked in red wine with a generous grinding of Black Pepper with sour Cream. A Hare has longer ears than a Rabbit larger feet and longer legs for jumping. It also has Darker and Richer meat. Recipes for Rabbit and Hare Are virtually interchangeable Papp Ardelle con Salsa i Lepre or wide egg noodles with a sauce made of Rabbit or Hare is an inspired dish irom is italian Kitchen. The English Are fond of Rabbit cooked any number of ways such As Rabbit Wilh prunes served with red currant Jelly and tried bread or rugged Hare which is usually marinated and then cooked in an earthenware pot or Jug. Indeed one of the most widely quoted lines related to food is British first you catch your  the original expression As it appeared several Hundred years ago in a Cookbook was i believe take your Hare when it is cased and make a  Case Means to remove the skin. American refinance to eating Rabbit seams to have stemmed from what food professionals Call the Bunny Rabbit syndrome. We tend not to eat animals that can be looked upon As pets. That category sometimes includes the strangest creatures. I know a couple who once purchased a Turkey they planned to leed for their thanksgiving least. The Gobbler was patted and petted by the children Lor several weeks. When Turkey time arrived the parents could not bring. Themselves to take the Bird to the Kitchen. They gave him away and bought a Well dressed Turkey from the local supermarket Wilh Rabbit perhaps it took the increased sophistication of american tastes to break the Barrier. Our increased awareness of and desire Tor healthful foods in our diet was without doubt Central to the change Rabbit is Tower in calories cholesterol and sodium than most other meats including veal Chicken. Beef Turkey Lamb and pork. Ninety nine percent of the protein in Rabbit meat is digestible again a higher proportion than is found in most other Meala. According to figures supplied by the . Department of agriculture Rabbit weighing in at 900 calories per Pound is Low in calories Chicken has 1,125 calories per Pound Beel has 1,350 calories per Pound and pork. 2.250 calories per Pound. Hiring mid that until recently Rabbit has not been popular in this country it May seem Odd that the country s largest breeder and seller of rabbits the Pel freeze co. In Rogers ark., produces 3 million pounds of Rabbit each year Lor Home consumption the solution to the mystery says George Londagin vice president of the company s food division is that most of our product still goes to the ethnic communities of metropolitan areas places like new York Chicago Miami and san Francisco. Our biggest audience is the europeans and  he added that recent sales have increased significantly he would not specify by How much suggesting that a wider audience is being reached cooked Rabbit Tastet very much like Chicken and its texture is similar. Rabbits from the North sea farms Are generally ready for the Market when they Are nine weeks old and weigh on average 2 to 2vi pounds. The Pel free product ranges in dressed weight from 2w to 3 pounds. The Cost for Rabbit dressed weight is about 12.70 cents per Pound. As with All meals it is preferable to buy fresh Rabbit rather than Frozen but the Frozen product is acceptable. The meal should be a Clear delicate Pink and wholly free of odor Rabbit recipes Rabbit cooked in wine italian style i Iwon 1 ounce Buker 1 ounce Bacon 1 Tufa Loci of celery chopped 4 chopped Tom toe  it and Pepper ice Pottoe 1  1 red Pimento Cut the Rabbit into six or eight pieces. Brown pieces Rabbit in butter along with the Bacon and chopped celery. Add the tomatoes crushing them in the pan to they begin to Cook. Mow add Garth a Marjoram and Salt and Pepper to test. A pour in Marsala and let Bubble until reduced by half. Add the Stock and enough hot water to barely cover the Rabbit cover and simmer slowly. When about Halfway through cooking add the Small eggplant unpeeled but Cut into inc squares. Ten minutes before the rabbi to ready to serve add the Pimento Cut into strips the sauce should be Hickish. The pm into Stilt a Tut firm. If the Rabbit is a tender one cooking him should be1 no longer than an hour. Rabbit Stew irtbbh2 Talette Pooni butter 2 Tablet Point chopped been 2 Matt Atzrott chopped Fine s Cloven 1 Clove Gertle attend Pepper � Pound fresh mushroom  1 cup heavy Crem Cut the Rabbit in four pieces. Place the butter in a heavy party time tips on How to get set associated press aking up lists and checking them twice is the traditional Way to get ready for the holidays this time of year and Home entertainment is no exception according to party consultants. In addition to guest lists party hosts should consider preparing Tor the event by drawing up lists of supplies and accessories they will need say the experts. Advance planning Narrows the chances of something going wrong. Festivities can Range from a simple cocktail gathering loan old fashioned Christmas Carol sing and from a British style Tea parly to a video viewing Complete with Popcorn pretzels and Beer. For cocktail parties you can create a bar in almost any area of your Home. In fact some hosts even convert unused closets and pantries into bar areas while others simply pour in the Kitchen. Any area of your Home or apartment where you can mix a drink easily can be used As a bar advises a consultant for International wine accessories a Dallas based mail order company. No Nutter How lavish or simple your bar it should have a Flat uncluttered work surface a shelf for glasses a drawer or Basket Lor tools and accessories and storage space for wines end  there seems to be general agreement that a Well stocked Home bar should include such bastes As a Corkscrew can and bottle opener Colt rimmed bar Strainer and a tall heavy duty mixing Glass or Shaker. As for drink mixing techniques the prevailing advice is to always measure ingredients precisely never guessing and never Over pouring because any change in proportions alters the lasts of a drink. Professional bartenders advise putting the toe in the Glass or Shakar before adding the ingredients thus chilling the liquids As they Are poured at a wine tasting affair to assure that your taste t Are property prepared avoid food or drink thai mjg fit impair your ability to taste. As the experts Point our Rataj onion garlic Mustard hoi peppers and vinegar can have a deadening Impact on the taste buds if your Choice for the Holiday is a Lea party such gathering can be a piece of cake literally. Just ask James Warren of the Morrison House in Alexandria a. Who Learned the Bestol British by Fang % from a master Butler who was once in service to to to. Family. There s really nothing to it he confide 1ve