Don’t accuse us of being bunny boilers. Citywide butchers and chefs insist that the other-other white meat — rabbit — is one of the tastiest meats you can eat. And what’s more, it’s leaner than a leg of chicken.
“People are looking beyond bacon and pork chops for something new,” says Tom Mylan, co-owner of Meat Hook, an upscale butcher shop in Williamsburg where interest in rabbits “has gone way up” in the last six months.
Indeed, chefs at many city restaurants are featuring Thumper on the menu and finding customers are, well, game to eat him. “Most people are no longer squeamish about eating rabbit,” says Mike Anthony, chef at Gramercy Tavern, which, like some of the city’s newer eateries, features rabbit on its spring menu. “A lot of people are approaching it as a cool, exotic thing to order.”
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