What does rabbit taste like? That’s what I was wondering when my friend offered me a bite of his dinner.
I had never eaten rabbit before, but it turns out that rabbit tastes just like chicken! It is similar to other game meats such as venison and pheasant because they are all lean with little fat or gristle. Rabbit also has a milder flavor than beef or pork so it doesn’t overpower the dish you cook it in.
1. What does it taste like and how is it different from other meats?
It tastes just like chicken, it’s lean flesh with little fat or gristle. It is similar to other game meats such as venison and pheasant because they are all lean with little fat or gristle. Rabbit also has a milder flavor than beef or pork so it doesn’t overpower the dish you cook it in.
What common names does it go by?
Common names include: hare, bunny, bunny rabbit and lapin.
How is it prepared?
It can be roasted or stewed with vegetables and spices such as bouquet garni, juniper berries and onions.
Where can I buy rabbit meat and how much should it cost?
It depends where you live but normally around $8-10 per pound. But check your local grocery store for details as they vary from place to place.
What other meats is it similar to in taste?
The closest parallel would be chicken (and even then they’re still different). Rabbit has a milder flavor than beef or pork so doesn’t overpower the dish you cook it in.
How is rabbit cooked?
It can be roasted or stewed with vegetables and spices such as bouquet garni, juniper berries and onions.
2. Why should you try eating it if you haven’t before?
If you haven’t tried it before then I’d recommend you do, it’s lean and tasty with less fat than chicken. It tastes similar to other game meats such as venison and pheasant because they are all lean with little fat or gristle. Rabbit also has a milder flavor than beef or pork so it doesn’t overpower the dish you cook it in.
It’s healthy; it is high in protein, high in B vitamins (B1, B12 and niacin), selenium and zinc. It has very little fat — up to 2 percent which is lower than many cuts of chicken or turkey meat. The American Heart Association recommends that you eat more lean meats like rabbit.
The taste resembles that of chicken, hence the name rabbit . It has a milder flavor than beef or pork so doesn’t overpower the dish you cook it in. Rabbit also tends to be less greasy than other meats so you don’t have to work as hard when cleaning up after dinner!
If not then I suggest you try it because I guarantee your tastes will evolve over time making all new experiences even that much more special.
It’s low in calories. Have you ever seen a fat rabbit? Me neither! In fact, a 3-ounce serving of rabbit meat contains only 83 calories compared to 241 in the same amount (about 6 ounces) of beef sirloin steak. Rabbit is also lower in total fat and cholesterol than chicken or turkey, not to mention most other meats. So you get all the flavor with half the guilt!
If you like game meats like venison and pheasant then I suggest you try it because it has milder taste than either of them so doesn’t overpower the dish you cook it in. Also it has less gristle/fat than beef or pork which means your plate stays cleaner and you don’t have to work as hard when cleaning up after dinner!
3. Recipes for cooking with rabbit meat, including a few that are easy enough for beginners to make on their own!
Baked rabbit
Step 1. Preheat the oven to 350 degrees F (180 C, or gas mark 4).
Step 2. Rinse and clean your rabbit .
Step 3. Salt and pepper it on the outside, then place in a roasting pan large enough to hold it flat – you may need to cut it up – with a few onions and carrots , peeled and quartered.
Step 4. Cover with foil and seal well, then bake for about 1 hour and 15 minutes or until tender .
Step 5. Remove from the oven and let cool slightly before slicing down between each rib bone to produce 12 even portions of meat per bunny—yes, they’re really cute like this!
Step 6. Serve as is or coated in mustard sauce if desired—although I’ve never had this I have heard it is delicious so here you go!
Mustard sauce for rabbit:
sauce blanche 2 c. white wine vinegar 1/4 c. dry mustard 6 Tbsp. sugar 6 Tbsp. flour 6 whole cloves salt & pepper to taste 1 cup water or stock Bring all ingredients except water or stock to a boil in saucepan, stirring constantly until thickened. Add water or broth and simmer for 5 minutes, stirring occasionally Remove from heat, cool slightly, and rub half of the mixture through sieve; return to remaining mixture in pan. Cover and slowly cook over low heat until smooth and glossy (about 2-3 minutes).
4 The benefits of eating rabbit meat as well as its nutritional value!
Rabbit meat is naturally low in cholesterol and fat. It contains about 2 grams of fat per 3-ounce serving, which is only 1 percent of the recommended total daily intake. Rabbit contains no saturated fats or trans fats, which lower your risk for heart disease by raising your levels of ‘bad’ LDL cholesterol while lowering your ‘good’ HDL cholesterol. In addition to being a very healthy meat choice for dinner or lunch, rabbit meat’s mild flavor makes it versatile enough to prepare in almost any style from sautéed to stewed, roasted and grilled to barbecued .
In fact , a 3-ounce serving contain s only 83 calories compared with 241 in the same amount (about 6 ounces of beef sirloin steak). Rabbit is a particularly healthy choice for children. The meat can be prepared in a variety of ways, including stewing and roasting. As the meat has very little fat, rabbit recipes often call for cooking it in a covered dish with plenty of sauce or gravy to ensure that it stays moist .
5 Tips on purchasing and storing your next rabbit !
When buying a rabbit , look for one that is plump and has a shiny, smooth coat with no signs of drying or damage. When choosing the best meat, look for white veins running throughout and pinkish color rather than gray. A brownish-gray tint means the meat is getting old.
Fresh rabbit will keep in the refrigerator up to 48 hours after purchase, but it will be more tender if used within 24 hours of purchase .
Rabbit can also be frozen at 0 degrees F (18 degrees C) for up to six months such as this:
Rabbit Ingredients: 1 Rabbit – cut into pieces & blanced Salt Pepper Flour Butter Directions: Preheat oven to 325°F Coat pieces with salt pepper flour. Heat butter in skillet, brown meat on all sides until golden brown. Place meat in baking pan with sides . Bake approximately 45 minutes to 1 hour or until tender.
Conclusion:
I hope you enjoyed this article! I did research on rabbits and it was interesting to read what they are used for, how they taste, their nutritional value, benefits of eating rabbit meat etc. I plan on cooking some stewed rabbit soon so hopefully that will go well too.
If any of you have tried rabbit please comment below- did you like it? What did you make? Any tips or tricks to share with us? Thank You!
