I recalled the other day that a friend was talking to me a few months ago about German style rabbit stew. Of course rabbit is popular in other countries and is a very popular meat in Italy and France as well. So I wonder if any of the regional restaurants cook rabbit, or is it more of a game supper type thing at the Elks Hall? Does anyone around here raise rabbits? Essex Aggie folks ? Here’s some info I found: Raising rabbits is much cheaper, more efficient, and more productive than raising chicken.
This is a picture of Saddle of Rabbit and it looks basically like an upside down chicken breast.
some startling statistics
1) A doe can produce up to 1000% her body weight in food per year.
2) Rabbits can be raised in confinement, whereas chickens need much more space.
3) Chicken reproduction is “light sensitive”, whereas rabbit reproduction is opportunity sensitive.
4) It is much easier to raise food for rabbits than it is food for chickens.
Rabbit meat reputedly tastes good too, some people say that it taste much like poultry. Rabbit meat is said to be mild and savory, never gamy. It is extremely lean, making it perfect for cholesterol-reducing diets. Cooking with liquids keeps rabbit dishes moist and tender. If you’re not minding your fat intake, you may want to choose recipes that use oil to maintain juiciness. You can look for rabbit recipes in wild game cookbooks, but most of these just rehash the familiar methods of stewing, frying and baking.
Cooking with rabbit (and sometimes raising your own) definitely seems to be on the rise these days. American restaurants who are serving it are popping up all the time in the news. No, it’s not as widely accepted yet as chicken or beef, and it probably will be. But there’s no denying that those who have eaten it, usually love it. It’s very versatile and tender, and for anyone wanting to raise their own meat, it’s by far the easiest small livestock to care for.
Tiffany,
Thanks for your note. How have you had rabbit prepared? Do you have any recipes to share?