The Ontario Commercial Rabbit Growers’ Association has a good pamphlet on the best way to cut up a rabbit for various recipes, which will be free at its booth at the fair. Visitors can also buy rabbit pie to see if this meat is to their liking.

Those buying rabbit may encounter the terms fryer and roaster. Fryers are usually between two and three pounds. They are a little more tender and better for braising, frying, broiling and barbecuing. Roasters weigh more than three pounds. Raw rabbit meat should be a fresh pink color with no fat layer and no skin covering when packed for retail sale.

Most supermarkets now carry rabbit meat. If you want rabbit from Ontario, ask if the meat is “domestic” rather than “imported”.

Mustard is a condiment that seems to complement rabbit ideally.

  • 1 fryer rabbit, cut in pieces
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. tarragon
  • 1 tbsp. prepared
  • Dijon mustard
  • 2 tbsps. butter
  • 2 tbsps. vegetable oil
  • 1 beef bouillion cube
  • 1 cup boiling water
  • 1/4 cup brandy
  • 3 tbsps. flour
  • 6 tbsps. cold water
  • 1 tbsp. prepared
  • Dijon mustard
  • 1 tbsp. chopped parsley

Combine salt, pepper, tarragon and one tablespoon mustard. Spread on both sides of rabbit pieces. Melt butter in skillet, and add oil. Brown rabbit pieces. Dissolve bouillon cube in boiling water, add to skillet, add brandy. Cover skillet and simmer over low heat for one hour. Remove rabbit to platter and keep warm.

Pour one cup of cooking juices into small saucepan. Combine flour and water in jar with a tight-fitting lid. Shake well and stir into juices in saucepan. Cook over medium heat until thickened. Stir in remaining tablespoon of mustard.

To serve, pour sauce over rabbit pieces and garnish with parsley. Serves four.