Coming up with a new dish using rabbit, you would think is an easy under taking. The process is quite the opposite. We go through extensive period of dish development. Only until I and my senior culinary staff have made a unanimous "yes" on all components of a dish does it reach the menu. Many times we have dishes in different stages of completion with anticipation of the change of seasons. The picture is rabbit in different application from Devils Gulch Ranch. They are a combination of three breeds: Rex, New Zealand and Californian. Californian and New Zealand breeds are related and currently are the most popular commercial meat breeds due to their fast growth. The Rex breed, while being an excellent meat breed, is particularly known for its fine fur. Ours seem to have a mellower temperament, which is helpful for their mothering ability and handling in general. While they grow somewhat less quickly than the New Zealand and Californian breeds, Devils Gulch Ranch uses the Rex to add hybrid vigor and positive temperament characteristics. Additionally, some feel that the meat from Rex rabbits is firmer and better flavored than that of the other meat breeds, which could be due to the Rex's slower growth. Turns out none passed the test but one and it was the one thing I thought was going to be a waste of time. Rabbit belly with maple sugar and smoked salt. It was delicious, crispy, and a huge surprise considering I tried to kill it in the deep fat fryer.
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