Ep 6. Rabbit

In A Chef's Life season 4 episode 6, titled "Rabbit," Chef Vivian Howard explores the culinary potential of hare. The episode opens with Vivian and her husband Ben returning from a rabbit hunt in the countryside surrounding their home in Eastern North Carolina. Throughout the episode, Vivian grapples with the ethical and emotional implications of hunting animals for food, while also experimenting with different preparations of rabbit meat.

Vivian begins by breaking down the rabbit into different cuts, including the saddle, legs, and liver. She notes that rabbit is an incredibly lean meat, with a flavor that is somewhat reminiscent of chicken, but with a gamier edge. She decides to prepare each cut in a different way, in order to explore the different textures and flavors of the meat.

First, Vivian prepares a rabbit confit, slow-cooking the legs in duck fat until they are fall-apart tender. She serves the confit with a side of homemade sauerkraut, which she explains is a traditional preparation that helps to cut through the richness of the duck fat. Next, she prepares a rabbit liver mousse, using the liver and other offal to create a smooth, silky spread that she serves on toasted bread. She notes that liver can be an intimidating ingredient for many home cooks, but that it is actually quite approachable when prepared in this way.

For the rabbit saddle, Vivian decides to try her hand at a French-style preparation called "lapin à la moutarde," or rabbit in mustard sauce. She sears the saddle in a skillet until it is golden brown, then deglazes the pan with white wine and adds a generous amount of Dijon mustard. The result is a tangy, savory sauce that perfectly complements the mild flavor of the rabbit meat.

Finally, Vivian decides to take a more creative approach with the rabbit legs, using them as the base for a hearty ragù served over fresh pasta. She simmers the legs in a tomato-based sauce flavored with garlic and herbs, then shreds the meat and uses it as the centerpiece of a rich, comforting dish that could easily be a main course at any Italian restaurant.

Throughout the episode, Vivian also reflects on the wider cultural implications of hunting and eating game meat. She notes that for many people in her region, hunting is a way of life that goes back generations, and that it is deeply tied to a sense of identity and tradition. At the same time, she acknowledges that hunting and eating game meat can be a controversial topic, and that it is important to approach it with respect and consideration for both the animals and the people who hunt them.

Overall, "Rabbit" is a thoughtful and engaging episode that showcases Vivian's creativity, skill, and empathy as a chef. It highlights the versatility of rabbit meat as a culinary ingredient, while also raising important questions about the ethics of hunting and eating game. Whether you're a seasoned home cook or simply a fan of great food television, this episode is sure to be a satisfying and thought-provoking watch.