Aww, poor thumper!

ok so this is the rabbit. Its actually a rabbit roullade (with the leg/thigh meat) and rabbit loin which was crusted with bread crumbs (i know its a bit hard to tell). After the frogs legs, i was hesitant about try anymore out of the ordinary proteins, but i was pleasantly surprised. i actually am not to keen on duck, but i actually really enjoyed this, i am ashamed to admit. I fabricated poor bugs or thumper on Tuesday and it just looked so much like a rabbit, that it freaked me out a bit. But oddly enough, and not to sound too cliche, its a lot like chicken, maybe a little "meatier" perhaps leaner although i am not sure. Actually, i think its maybe more comparable to pork, hmm maybe a cross between the too. There is a fava and mushroom ragu with i think came out nicely beside it, with fried sage as a garnish, because anything fried is better, right?
Anyhows, I am really digging this class. Since there are little to no cooking demos we (the students) are really getting our chance to execute creative control and as the chef said "we're letting you fly". Garde Manger and baking were ok and the lessons were invaluable, but i really enjoyed my intro II class and i feel like this is like a big, grown-up, up-grade from that class. Next week we do Spanish, German, Belgian (my dad's Belgian, we'll see what HE has to say about the authenticity), Swiss, and Italian cuisine. I am lucky to have visited most the countries so we'll see how "authentic" they really are.