DOMESTIC RABBIT MEAT
reprinted from
American Rabbit Breeder's Association
ARBA
Home Page
P.O. Box 426, Bloomington, Illinois 61701
Rabbit meat is one of the most versatile foods in the world today. It
can be dressed up for special occasions or simply slivered to flavor a
lunch-time soup. In many recipes it is finely seasoned for a new taste that
counts with family and guests. Rabbit meat can be used fresh, cured, smoked,
soured, roasted, barbecued or substituted for any veal or poultry recipe.
Rabbit meat is an all-white meat, fine grained, mild, and has a delicate flavor
all its own.
Rabbit meat is higher in protein but lower in fat, uric acid, cholesterol,
sodium and calories than any other meat available today. It is easily digested
and recommended by many physicians in diets where red meat is restricted. Rabbit
meat is non-heat flushing and can be eaten the year around.
Many good cooks believe that 4-to-6 month-old rabbits carry a richer,
fuller-flavor and a more beautiful grain. Rabbit meat, NO MATTER what the age,
should be well cooked and done in all recipes.
Rabbit should only be boiled the first 5 minutes of cooking, thereafter it
should be simmered until well done.
Don't over soak rabbit meat in wine while marinating. All wine used in
marinating should be very dry whether it be burgundy, white claret, or Chablis.
Wine breaks down the tissue of the rabbit meat to a degree while marinating but
for older rabbit meat it is advisable to add 2 to 3 oz. of red wine vinegar for
better results.
It is not necessary to cover the meat while marinating but you will have to turn
it often to be sure all is marinated properly.
If you use wild rice in your recipes remember that wild rice requires about 40
to 50 minutes to cook or twice the time of ordinary rice.
Herbs should be used sparingly and not too many varieties in any one dish. Some
herbs are not compatible with others; example: oregano and thyme.
In rabbit cookery the most common herbs seem to be: sage, fine herbs, oregano,
sweet basil, thyme, rosemary, bay and cumin.
This page was last updated on 08/26/05.