This is Passport to Texas
Andy Gluesenkamp calls rabbit the third white meat.
04—Rabbit really is all white meat; it’s like a cross between pork and chicken. It’s very, very lean; there’s very little fat in the meat, itself.
A herpetologist with Texas Parks and Wildlife, Andy has hunted and eaten rabbit since he was a boy.
07—I grew up eating curried rabbit that my mom made. And no one makes better curried rabbit than my mom.
A self-professed “good cook,” Andy Gluesenkamp likes to prepare rabbit he’s harvested. Preparation, he says, begins with properly field dressing the animal, which, he adds, is “easy to clean.” Rabbit is a versatile and healthy protein that lends itself to a variety of cooking styles.
18— I think my buttermilk fried rabbit is pretty good. I also make rabbit gumbo, based on my mother-in-law’s gumbo recipe; and that is exceptional. I’ve also done rabbit pot pie, and Teriyaki rabbit, and grilled rabbit, and poached rabbit. It’s really hard to mess up rabbit.
Find Andy’s recipe for Rabbit Gumbo at passporttotexas.org. It’s no curried rabbit, but it’s still tasty.
The Wildlife and Sport Fish Restoration Program supports our series and is funded by your purchase of fishing and hunting equipment and motor boat fuel.
For Texas Parks and Wildlife, I’m Cecilia Nasti.