Cooking Domestic Rabbit
Farm raised Rabbit is all white meat, finely grained, mild flavored, a little more dense than chicken. It has the highest percentage of protein and the cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork, and even some kinds of fish.
It is one of the most versatile meats of the world, and can be cooked in any recipe that calls for veal, pork, poultry, and fish. Treat it as you would a chicken breast or turkey breast while cooking and you will be rewarded.
Both white and red wines go with rabbit, but dry wines complement rabbit the best.
It is best cooked in a liquid. Either boiled, saute, curried, crock potted or included in a casserole type meal with a sauce or gravy. This will prevent your rabbit from drying out or becoming chewy. There are many people who really enjoy fried fryer rabbit. I have baked rabbit nuggets, they cook very quickly and tasted great!
We offer the recipe page to help with your transition in thinking of rabbit as a protein source and to better illustrate the best ways of enjoying your meal of rabbit!
Bon Appetite !
The Wrangler’s !
