Rabbit Recipes: Hasenpfeffer

Easter may be over, but it doesn’t mean that the bunny needs to leave your table or that you have to pack away some of your recipes for the most special of occasions. Last week, I came across this article about a German immigrant who had brought his grandmothers traditions (and recipes) with him to America…and to this day he still enjoys a great Hasenpfeffer, sauerkraut and bread dumplings for Easter...

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: 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...