"Eating rabbit is nice because it's so lean just like chicken. Using duck fat has better health qualities than does chicken fat. Plus the taste duck fat is marvelous!" – Chef Steve Zanini of Faire Steak and Seafood in Raleigh, NC
“Ground rabbit is delicious, but not always easy to find. Have your butcher order a rabbit and grind it for you for this recipe. Rabbit is low fat and I prefer using it ground, as it does not dry out.” – Melanie Underwood, Chef Instructor at the Institute of Culinary Education in NYC
This rustic rabbit stew is prepared in the style of that famous French classic, coq au vin. The braised vegetables become incredibly rich during the cooking process thanks to the bacon, bacon fat, rabbit juices, and wine. In an unusual twist, the rabbit meat actually lightens the rich vegetables, rather than the other way around.Wine Pairings: Aged Alsatian Reisling, Pinot Gris, or Hunter Valley Semillon from AustraliaThis recipe is provided courtesy of Marx Foods.
An easy stew that uses protein-filled, lean rabbit meat and aromatic coriander to make a wonderful and tasty dinner. Chef Jonathan VanSleet serves this dish at MexiQ Kitchen and Draught in Astoria, New York. — Yasmin Fahr
Click here to see Rabbit, the Sustainable Meat Choice story.
1. Season rabbit, rub with mustard, cover with wine and marinate overnight. 2. Pre-heat oven to 350'. 3. Remove rabbit from marinade, lightly coat with flour, save marinade. 4. Heat olive oil in large pan and brown rabbit on all sides, set aside. 5. ...
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.