Cooking the rabbit
If you add to this its dietary virtues, you will understand that you absolutely must try this first choice meat ...
Discover our tips on how to cook rabbit.
> Nutritional zoom
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The rabbit has a lean meat and therefore low in calories: from 120 to 160 kilocalories per 100 gr. In addition to being excellent for the line, it is very interesting from a nutritional point of view, as it contains Omega 3, (one leg is enough to ensure 30% of the recommended daily intake). But it is also rich in vitamins B, E, PP, and phosphorus. All these characteristics make it a valuable ally against cholesterol and cardiovascular diseases. It is a very healthy food that it would be wrong to do without.
> How to choose the rabbit?
In general, the label must indicate whether it is quality meat, which follows precise breeding criteria: generally, you can find information on how the rabbit was fed, if it was raised in the open air, or if it was culled later than farm rabbits.
In any case, you will have to pay attention to the appearance of the meat. The rabbit must have pink flesh, and a bright red liver. The kidneys must be surrounded by fat and the thighs must be fleshy and full.
The various cuts of the rabbit and their cooking
The rabbit is always cooked without the skin, so it absorbs a lot of fat. If you pay attention to the shape, then avoid cooking it with butter, oil or cream: it is better to steam it. To flavor the meat, add spices or herbs.
The thigh
Roasted, pan-fried or cooked in the pressure cooker.
1 thigh per person
The loin
It is the back of the rabbit, which runs from the bottom of the ribs to the tail. Very meaty, it is ideal for roasts. You can also chop it up and cook it in a pot, pan, or pressure cooker.
1 loin for 2 people
The liver
Cooking: 2 minutes on each side, in a pan or on the grill. It is delicious when accompanied by a little butter, parsley, salt and shallot. It can also be used to fill flans, terrines and rustics.
2 livers of 100 gr per person
Shoulder
Piece that adapts to all types of cooking: baked, grilled, in a pan, cocotte.
1 - 2 shoulders per person
The shoulder pad
Piece consisting of the rabbit shoulder and boned ribs. Like the shoulder, the shoulder is suitable for all types of cooking, but is particularly tasty if cooked quickly on the grill.
1 shoulder pad per person
The fillet
Grilled, in a pan or on the grill. Or, baked in foil, like chicken fillet.
2 fillets per person
Entire
Cooking: in the oven, cocotte, in a pan or in a pressure cooker. The whole rabbit can be accompanied by various sauces. If it's boneless, you can make it stuffed.
1 whole rabbit per
4 - 5 people
Freezing and conservation
Storage in the fridge (2 ° C- 4 ° C)
Duration of freezing
Freezing time in the fridge
Raw meat
3 - 4 days, if still packaged
6 - 7 months, preferably under vacuum, to prevent it from losing its flavor
12 hours
Cooked meat
7 days
2 - 3 months
12 hours
Try to season it with:
- Spices: curry, paprika, four spices.
- Maple syrup, honey and brown sugar.
- Herbs: basil, tarragon, rosemary, sage, thyme.
- Fruits: blueberries, dried fruit, chestnuts, plums, apricots, grapes.
- Cider, white wine and red wine.
Don't have any ideas? Discover all our rabbit-based recipes.
