Executive Chef Sean Rembold of Marlow & Sons in Brooklyn features rabbit on his menu quite consistently. For him, there is no reason why anyone should be intimidated to work with rabbit – showing just how easy it is by preparing one of his restaurant’s popular recipes: rabbit cacciatore.
Watch Part I as Chef Rembold walks though the simple process of butchering a rabbit, offering personal tips and advice along the way.
Thanks for watching food. curated.
Shot/Edited by Liza deGuia
Follow my food obsessions on Twitter: SkeeterNYC