Cooking Rabbit: Recipes and Tips
Broaden your food horizons with rabbit meat from a healthy, domestic rabbit.
Try cooking with rabbit meat. It's low on calories, high on protein and delicious.
Despite what critics say, domestic rabbit meat does not taste gamey or wild. In fact, it’s delicate and pearly white, with very little fat to speak of. When compared to chicken, rabbit meat is chewier, with a finer grain, so just a little fills you up.
TRY THESE RABBIT RECIPES:
Braised Rabbit Recipe With Cannellini and Tarragon
Roasted Rabbit Recipe With Apples and Leeks
Pasta With Rabbit Sausage Recipe
Rabbit Pot Pie Recipe
It’s lower in calories and has more protein than any of the standard-fare meats (795 calories per pound for rabbit, versus 810 for chicken, 1,190 for turkey, 1,440 for beef, and 2,050 for pork). At just more than 10 percent fat (compared to 11 percent for chicken, 22 percent for turkey, 28 percent for beef, and 45 percent for pork), rabbit can be cooked similarly to chicken, but it benefits from added fat — such as olive oil or bacon — to keep the meat moist. Like other lean meats, rabbit cooks to irresistible tenderness when prepared “low and slow,” i.e. slowly over low heat, as in braising.