Might have been worth delaying one's trip a day.

The reunion was organised by one of Roslind's cousins from the side
of the family that she was not overly fond of so she was the one who
decided we could give it a pass.

Ah. Avoiding those who deserve to be avoided is
a worthwhile activity.

I've had farm-raised rabbits that are tasteless but
for the fat, of which there is way too much.

I've had them in the past but not since moving here and so I very
vaguely remember their taste or lack of it.

The fat is nice and creamy smooth but doesn't
taste like anything, so what fun is that.

Wild hares tend to be tough and lean but flavourful.

I have limited experience with them - my freshman high
school French teacher, I believe it was, didn't know the
difference between lievre and lapin, so I blithely went
on thinking they were the same thing for the longest time.
Lievre is red meat, lapin is white meat.

Casanova Cocktail
30 ml Vieille Cure liqueur brandy

And where am I going to get a bottle of that, never mind an
affordable one!

About the same place you'd find Salvador Dali.
I'm guessing that yellow Chartreuse is about the
closest you can get.

Title: Smoke Roasted Rabbit
Ed Gustina

For some reason that wasn't to my gustina.

... Cat tastes like rabbit but lion tastes like pork.

That's what is said; I've not to my knowledge
eaten feline flesh - passed up the opportunity to
taste various zoo animal meats, lion and zebra
among them, when they were for sale at Savenor's,
but I couldn't justify paying twice what a nice
strip steak would cost. I find it hard to justify
paying twice sirloin strip prices for basically
anything except foie gras or oysters. I might, if
given the opportunity, pay for an ortolan, but
that would only to confirm what I suspect to be
true, that it's just another small bird.

---------- Recipe via Meal-Master (tm) v8.01

Title: Boneless Cornish Hen W/port Orange Sauce
Categories: Poultry, Sauces
Yield: 6 servings

4 Cornish game hens 1 c Mandarin orange
sections
(2 lb each) 2 c Wild rice mix
Salt and pepper 2 c Orange juice
1 Peel of 1 orange, thinly 4 ts Brown sugar
Sliced Cornstarch
1 ts Lemon juice 1 Bunch watercress
1 1/2 oz Orange liqueur (Curacao)

To prepare hens for stuffing, remove the skin from the backbone area and
set aside. Cut out the backbone, open the hen and remove all bones except
the drumsticks. Boil the wild rice until tender, cool and stuff hens.
Close
the hen with drumsticks in the air and use the skin from the backbone to
wrap the hen so it will stand in the baking pan breast side up. Season
hens
with salt and pepper. Roast at 350F for 45 minutes to 1 hour.

SAUCE: Combine the orange juice, lemon juice and brown sugar in a
saucepan
and bring to a boil. Use cornstarch mixed with a little water to achieve
desired thickness. Stir in liqueur and peel and keep warm.

source unknown - looks odd: check the size of the birds and the
general sweetness of the dish

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