How healthy is rabbit meat?

We are all concerned about our health (or at least we should be!) and one great thing about raising your own rabbit meat is not only that you’ll know exactly what has gone into your rabbit, but you’ll also be eating a leaner protein-rich diet. Pound-for-pound, rabbit meat has FAR MORE protein and LESS fat than other meats. This means you’ll not only be spending less for food, but you’ll have the...

Food Friday: Chicken and Rabbit Casserole

Because this recipe makes use of both chicken and rabbit meat, it’s great for introducing people to eating rabbit meat. In most cases, people won’t know what it is anyway, but with this dish, they’re really not going to notice much difference between the two meats. This casserole can be eaten straight away, but is even tastier if left overnight and reheated thoroughly the following...

Food Friday: Lime rabbit over pasta

You can’t always eat rabbit the same old way, so try this lime-infused dish with a bit of a kick. Lime Rabbit 1 rabbit, cut into pieces Salt and pepper, to taste Oil for cooking 1/3 cup olive oil 1/3 cup lime juice 4 tablespoons onion, minced 2 teaspoons dried tarragon 1 teaspoon salt 1 teaspoon Tabasco 1-2 tablespoons flour Water or chicken stock Season rabbit with salt and pepper. Lightly brown in...

Food Friday: Grilled Rabbit with Rosemary & Thyme becomes Rabbit Risotto

Grilling rabbit is often one of the quickest and easiest ways of cooking rabbit. Young, tender meat rabbits are best for grilling, whereas older, larger rabbits are a bit tougher and should be used for braises instead. If you’re not raising your own rabbits, ask some of your local butchers if they have rabbit meat available. You just might be pleasantly surprised. This recipe combination from The Examiner is...

Food Friday: Fricassée de Lapin du Thyme

The flavor of rabbit, like any other food, often can be brought out or complimented by a special wine. Some would argue that rabbit meat should be served with soft, fruity red wines while others recommend a dry, harsh white wine. In the end, the dish you’ve prepared and the flavors you want to accentuate should determine the wine you serve. Below the recipe, you’ll find a few recommendations from wine...