But I don't think the domesticated ones taste as good as wild rabbits...
possibly. wouldn't know. I've only had it three times. Once in Montreal at a Restaurant called Le Lapin Sautee (the sauteed rabbit). There it was fattening and buttery. Once in Dallas at a Portuguese Restaurant. There it had lots of oregano (where's that portuguese poster. he can tell us what's portuguese for oregano. I can't remember, but whatever the word is, the name of the dish was basically portuguese for "rabbit with oregano") And once in The Sezchuan Garden in Boston. As you might imagine, as with all sezchuan cuisine, this rabbit was very oily, and very spicy. Came in a tongue-burning red sauce. Tud-ze is mandarin for rabbit. It's one of the first chinese words I ever learned. All three were delicious. I've always assumed all three were raised in cages, and not caught in a forest. but who knows?
