Rabbits, surprisingly, are incredibly eco-friendly and sustainable animals. Because of their size, they are easy to breed, need small space for growing, and require little in terms of processing compared to larger animals like cows or pigs. According to Slow Food USA, one of the reasons that rabbits have a low carbon footprint is because they provide six pounds of meat whereas cows provide one pound with the same amount of feed and water. Rabbits also feed off of forage so they don’t compete with humans for food and can be fed off of compost scraps, making them easy to raise for those who are jumping on the D.I.Y. bandwagon.
Rabbit meat is a good source of protein and is very lean, so it’s best suited for longer cooking techniques like braising or stews during which it becomes tender and extremely flavorful. If you haven’t tried making rabbit before, then give these recipes a chance. Let us know how they turn out or if you have a go-to rabbit recipe of your own, we’d love to try it!
A spicy, sweet, and garlicky marinade makes this rabbit recipe a stand-out.
An easy-to-make stew that uses aromatic coriander for extra flavor.
This recipe is also topped with a honey-mustard, Champagne, and citrus vinaigrette. Oh yes.
A spring dish served by Suzanne Goin at her restaurant Lucques in L.A.