Unorganized Cooking: What’s Up Do-

You know what? The duck’s right. It is rabbit season!

-Elmer J. Fudd

Welcome back to Unorganized Cooking. Hope you enjoyed this year’s Easter because next year…it seems like it’s safe to say it’s cancelled. Not for any serious reasons, just because somebody got a little hungry and may or may not have slashed at the Easter Bunny. If you don’t know what this animal tastes like, it tastes like chicken, but better. And saying “it tastes like chicken” is not a lie here. It seriously does. Actually, if you prepare it the right way, you might even fool me that it came from Wing Stop, though I’ve never been there.

Also, I’ve noticed I haven’t done a meat recipe yet, so I decided to start it off strong with rabbit. This is a seasonal product sold at ShopRite mostly around holidays.

With that said and done, here are the ingredients:

  • Rabbit
  • Red Chili Flakes
  • Carrot
  • Yellow Onion
  • Garlic
  • Cocktail Tomatoes
  • Butter
  • Olive Oil
  • San Marzano Tomatoes
  • Rosemary
  • Thyme
  • Lemon
  • Salt
  • Pepper
  • Potato
  • Basil
  • Olives

Cooking Time: 1 and 1/2 hrs.


  1. So first off, what you want to do is prepare the sauce by cutting the vegetables. You should peel, wash, then dice your onions with a Santoku knife, or a regular chef’s knife if you don’t have one.
  2. Next is mincing the garlic. Still can’t find my garlic mincer, so I just used a fork again.
  3. In that same bowl, add fresh rosemary and thyme –as in I wasted too much of my thyme trying to cook this creature.
  4. Open the can of San Marzano tomatoes and drop that into the blender. For 3-5 seconds, blend the tomatoes. Yes, seconds. We’re not trying to make juice.
  5. In a saucepan on medium heat, pour in the sauce, add the alliums and herbs. Stir, and then sprinkle salt, pepper, and basil. Cook the sauce until bubbles start simmering while stirring occasionally for 10-15 mins. Why did I not use fresh basil? Simple. ShopRite didn’t have just leaves, unless I was just blind considering I have to change my prescription lenses.
  6. While the sauce is cooking, preheat the pot over the stove to medium-high heat.
  7. Hope you’re good at multitasking. While the sauce is simmering, peel a carrot with a spoon and wash it. Afterwards, chop it into 1/2 in. thick coins, then stir the sauce. See rabbit, this is what you would’ve been eating if you weren’t caught slacking.
  8. Cautiously peel a potato and then cut it into even slices. Make sure it’s not green or sprouting in the slightest because nobody wants solanine food poisoning. Don’t get any ideas from that either. Oh yeah, and stir the sauce again.
  9. Just like chicken, make sure you wash your rabbit –again, to avoid food poisoning or at least reducing any potential risks.
  10. The sauce should be done by now. In that preheated pot, add a layer of olive oil, toss in the rabbit, and season with lemon, salt and pepper. For a couple minutes, stir the rabbit so that the seasonings can evenly distribute and settle in. (Don’t act like you’ve never seen raw chicken before. Same thing, different animal)
  11. Followed immediately after, pour in the sauce and stir. Honestly, I’ve stirred this recipe more times than I stir fried that burdock in the last episode.
  12. 10 minutes later, throw in the carrot and potatoes, making sure to stir every 5 mins.
  13. At this point, drain the olive juice from the jar since this is already salty enough and add 1/2 the jar along with the red chili flakes, making sure it doesn’t overpower the other flavours.
  14. Thought I forgot about the tomatoes, didn’t you? Get 2 cocktail tomatoes and cut those into quarters. These went in last because tomatoes soften the quickest out of the other vegetables, and yes, I know¬† –tomatoes are fruits.
  15. Cook until the rabbit is tender and well done. Same goes for the carrots and potatoes, which is called fork tender.
  16. And here it is. I Can’t Believe It’s Not Chicken! Why does it look like Picasso cooked this?

April Fools. You seriously thought I was actually going to use butter in this recipe? Not until it’s summer on Christmas will I do a butter recipe. Hope you enjoy this dish!