"And with rabbit? Another thing I never turn down but rarely encounter. The first time was 13 years ago, in Florence, where I had it fried in an unassuming family-style place with bright lighting; this spring, I saw it on a menu at Luca, a modern Italian spot in Lancaster, Pennsylvania, where I like to go with my parents, and ordered the rabbit ragù."
"There were a few hurdles to overcome. First, the recipe. You can find lots of recipes for anything, even rabbit stew or potpie, on any number of ad-laden random websites. But I wanted the recipe from King. Luckily for me, the restaurant just published a beautiful cookbook, which features not only the recipe for the potpie (scaled up for a group) but pages and pages about rabbit, from how to butcher one to how to fry it in the Tuscan style."
A single-serving rabbit potpie spotted at a West Village restaurant inspired a home-cooked holiday project. Childhood memories of frozen chicken potpies amplified the appeal of a savory potpie. Rabbit meat is described as tender, sweeter, and more delicate than chicken, despite some perceiving it as gamy. Previous encounters with rabbit included a fried preparation in Florence and a rabbit ragù at a Lancaster Italian restaurant. The plan required a trusted recipe and reliable sourcing, leading to obtaining King's potpie recipe from the restaurant's new cookbook and ordering two frozen young rabbits from D'Artagnan for testing.
Read at Slate Magazine
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