SOURCED FROM: Small Amish and family farms in Iowa, Missouri, Illinois and Wisconsin
RAISED ON: Grain: ground corn, alfalfa, soy meal, oats and wheat, molasses, vitamins such as A, choline, B-12 and 18% crude protein
HARVESTED AT: 12 weeks / 5-6 lbs
TASTE IS: Rabbit is very tender with flavor similar to free range or heritage chicken. The meat is very versatile and can stand alone or accompanied by more robust flavors
HOW HEALTHY: Rabbit is an all-white meat that is lower in cholesterol than chicken or turkey; it has the highest percentage of protein to fat ratio of any other meat.
COOKING TIPS: The moist juicy all white meat of rabbit is the perfect substitute for your favorite chicken or veal recipe. Rabbit is done when a sharp fork pierces the meat easily and the juice runs clear.
- A medium heat on the top of the stove, or 325°F to 350°F oven cooking temperature slowly cooks rabbit to perfection. Rabbit’s low fat content necessitates a longer cooking time to insure a moist and tender meat. When sautéing or pan frying rabbit, a medium high temperature is best.
- To boil rabbit, put the meat in a heavy pot with two or three whole stalks of celery, one whole unpeeled onion, a few pinches of rosemary leaves, salt and pepper, and enough cold water to completely cover the meat. Bring the water to a boil, then cover and simmer.
- Rabbit on the grill: Before grilling, parboil the meat approximately 10 to 15 minutes to speed up the cooking process. Place the rabbit pieces on foil over a medium charcoal fire and cook until tender. Baste with your favorite barbeque sauce.
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