HUNTING AND EATING RABBIT: Once a year it's chocolate 
bunnies that we eat ... but real rabbits are a year round 
treat ... on Passport to Texas. 

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 my maternal grandparents' recipe for Rabbit 
Cacciatore at passporttotexas.org. It's no curried rabbit, 
but it's still tasty.

The WSFR 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.






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