Rabbit

Description

Rabbit is a delicate, lean meat with a light pink to white hue and a subtle, slightly sweet flavor, along with a fine-grained, soft texture that absorbs spices well. It is naturally low in fat and rich in high-quality protein, containing minerals such as iron and zinc, as well as B vitamins, making it easily digestible, promoting muscle building, and beneficial for low-calorie and low-cholesterol diets. In the kitchen, rabbit is excellent for braising, roasting, grilling, preparing stews, pâtés, or terrines; it pairs wonderfully with herbs (rosemary, thyme, juniper), garlic, mustard, wine, and root vegetables. Fresh rabbit should be stored in a cool place at 0–4°C for 1–2 days or frozen for about 6 months, thawing slowly in the refrigerator and avoiding refreezing raw meat.