Archive: Around Town

	A few years ago, my heart stopped functioning properly. A cardiac artery was blocked, and I felt some strange and scary symptoms. The blockage was relieved with a stent, and the hospital that installed it included a detailed lecture to all such patients. They don’t want to see us again. Heeding that information has kept me healthy, and I want to share what I’ve learned.

NEWS FLASH: Lansing Market has rabbit!

I’ve mentioned rabbit but haven’t pushed it, because no store around here carried it. Now that the ideal heart patient’s meat is available, I’m pushing.

First, let’s get the cultural bias out of the way. I don’t suffer from a prejudice against eating rabbit because I grew up in the country, and we ate all the rabbits we could shoot. We were also aware that the Easter Bunny is a mythical creature.

I’ve known of folks with pet calves, cows, pigs, chickens, ducks, and other creatures, so don’t get me started about eating pets. I wouldn’t want to eat my pet, either, but the meat I eat comes from anonymous animals. None of the rabbit meat in Lansing Market was named Fluffy, I guarantee.

And rabbit meat is perhaps the best protein you could eat. It’s the only available meat that’s high in potassium, one answer to a heart patient’s prayer. It’s virtually non-fat — another answer — and very high in protein. The flavor is delicious, never ever gamey. It’s all white meat and very dense, requiring slow cooking.

Here’s one of my recipes, Colleen’s favorite, Super Rabbit:

Cut the carcass into pieces, shake them in flour, and brown them slowly in canola oil. Use something the size of a Dutch oven.

• Add 10-12 ounces of beer,
• a small can of mushroom pieces with juice,
• 1 ½ teaspoons of sherry,
• 2-3 tablespoons of soy sauce,
• 3-4 tablespoons of tahini (sesame paste),
• and cover and simmer until tender, around 45 minutes.
• Add a tablespoon of malt vinegar just before serving. Sinfully delicious.
• I made my Rabbit & Rice a couple of nights ago:
• Shake pieces in flour and brown in canola as above.
• Add 2 cups water,
• 1 cup brown rice,
• 1 ½ teaspoons lemon juice,
• 1 teaspoon salt,
• ¼ teaspoon mustard powder,
• dill, parsley, and garlic to taste.

Cover and simmer until the rice has absorbed most of the liquid.

Remove from heat and let it sit, covered, for 15-20 minutes.

Both of these recipes are absolutely awesome, and well tested. So pick up a package and enjoy some tasty, heart healthy nutrition. Each rabbit is packaged whole and very clean. Thaw and cut it up somewhat the way you’d cut up chicken. That long back (the saddle) can make two pieces. Don’t be afraid to cut most of the way and then twist with both hands. That’s how chefs do it.

And when you visit Lansing Market, try to remember to thank Sandro, the manager, if he’s on duty. I asked him to stock rabbit months ago. It took some perseverance on his part, but now it’s in the frozen food case. Try finding this, or this level of service, in Wegman’s.

Every other week: Lots more on food, drugs, medical ID, how and why to keep moving, and recipes! Disclaimer: This stuff comes only from my own research and experience. I may seem to know what I’m talking about, but your doctor is the final authority.

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