Rabbit is considered a healthier meat because is almost cholesterol-free and lower in sodium than most meats, but, unlike the animals who yield other, more commonly eaten proteins, have one big downfall: They’re cute. If you’re able to look past a rabbit’s obvious visual appeal, though, you’ll see that these eco-friendly animals can act as a nutritious food source.
A delicious braised rabbit recipe that's perfect for a special occasion.
“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,” says 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 white wine. In an unusual twist, the rabbit meat actually lightens the rich vegetables, rather than the other way around.
The crisped prosciutto wrapper gives this dish big pork flavor while protecting the rabbit meat so it stays tender and juicy. The sweet prunes and savory ramps on the inside are a delightful surprise.
Sure, this dumpling recipe uses butter and some self-rising flour, so if that’s not healthy enough for you, try subbing in coconut oil and whole wheat flour. Still, we say splurging on this recipe is a decision that your taste buds certainly won’t regret.