Sweet and lean and similar to chicken in taste rabbit is extrememly versatile. Considered one of the ultimate health food meats as it is very low in cholesterol and has the fewest calories per pound of any meat. Fryers, as young rabbits are known, can be prepared in a variety of ways from frying to roasting. Prepare in a classic Mustard Sauce or as a simple, herb-infused roast. Rabbit is versatile and works well with both red and white wine
Rabbit is appreciated by many cultures and cuisines because it is as versatile as chicken. The meat is light in color, naturally lean and sweet tasting with virtually no fat and is high in protein. Domestic rabbit is farm raised and all natural. No hormones or steroids are used to promote growth.
Rabbit loin, like chicken breast, is light in color. It is wonderfully tender, naturally lean and sweet tasting with virtually no fat. It can be substituted in any recipe calling for chicken breast. There are approximately four 3 ounce loins in each package. Rabbit should be cooked to the medium state with an internal temperature of 135° to 140° Fahrenheit. The carry-over cooking will finish it to the appropriate temperature of 145° Fahrenheit for serving.
The meatiest part of the rabbit is the leg. All that hopping makes the leg bigger but a little less tender. Use the slow, moist cooking method of a braise to get them fork tender. The bistro classic is finished with a mustard sauce and would be fantastic served over Rustichella d’Abruzzo Pappardelle Rigate.
