Posted on 10/13/2016
“I’m trying to push that wild hare gene,” says Eric Shevchenko, while cradling a bunny in one heavily tattooed arm.
Instead of dried pellets from the feed store, his 100-plus rabbits—heritage breeds such as Blanc de Hotot, Crème d’Argent, and Giant Chinchilla—forage for grasses, apples, pears, fruit branches, and fermented hay. “You can taste the difference in the meat,” insists the 42-year-old, who supplies chefs Thomas Keller, José Andrés, and Larry Forgione.
These rabbits, with ...