Hunting and Eating Rabbit

Andy's Mother in Law's Gumbo Recipe

Andy’s Mother in Law’s Gumbo Recipe; just substitute rabbit.

This is Passport to Texas

Andy Gluesenkamp calls rabbit the third white meat.

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.

Director of Conservation at the San Antonio Zoo, Andy has hunted and eaten rabbit since he was a boy.

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 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.

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.

If you don’t hunt rabbits, yourself, make friends with a hunter who does. Barring that, you may find recipe ready rabbits at farmers markets or at your local specialty grocer.

For Texas Parks and Wildlife, I’m Cecilia Nasti.

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