Rabbit

Rabbit meat is considered a healthy source of white meat, rich in omega-3 fatty acids, vitamin B12, potassium and calcium. It can be a great substitution for chicken options on your menu. Since there is no fat, rabbit is low in calories and is cholesterol free making it highly recommended for cardiac patients, those who have cholesterol problems and those who are on a diet and want to lose weight. Another benefit of Rabbit meat is that they comparatively have lower sodium content which makes them safe for consumption by those people who have blood pressure problem due to sodium intolerance.

Rabbit meat also has a good amount of phosphorus and calcium, it helps in normalizing the metabolism and is also highly recommended for cancer patients going under radiation therapy because it lowers the dose. If you are suffering from atherosclerosis, eating Rabbit meat on a regular basis can actually prevent it.

How to Prepare Rabbit:
Rabbit is generally considered a high-quality protein because it contains fewer calories and fat than other domesticated meats like poultry, beef and pork. The meat has a stronger, earthier flavour than chicken and can be prepared similarly. One of our favourite ways to prepare rabbit is to braise it with crème fraîche, bacon and quince. Slow cooking infuses a lot of moisture and flavour into the meat, but rabbit can also be flash-fried for a spin on "fried chicken."

Much of the rabbit sold to restaurants or stores is farm-raised. Wild rabbit is slightly tougher in texture and has a darker colour. Like other farm-raised animals, the farm-raised rabbit will have more fatty deposits and a softer bite since the rabbits are slaughtered at a younger age than wild rabbits. This is why wild rabbit meat needs to be cooked for much longer than farm-raised meat.

What Goes Well with Rabbit?
Rabbit meat pairs well with rosemary, sage, garlic, prunes, and mustard sauce.