If you’re just a twosome for Easter dinner, you may not want to take on a half ham or a leg of lamb.
Lamb chops are appropriate, of course; but how about a loin of rabbit—or a mixed grill of both.
Rabbit can be served to any number of people, but we especially like it for a small group or as one small course in a multi-course (five or more) dinner.
If you’re a carnivore but the idea of rabbit seems alien to you, just try it. Rabbit is a common dish throughout Europe, and it’s surprising that it’s not found more often in the U.S.—especially since it’s the most nutritious meat (see below).
Moist and tender, this ultra-lean, delicate meat with a slightly sweet* flavor is, like chicken, versatile and easy to prepare. The texture is similar to chicken, but we find rabbit more flavorful.
We prefer the sautéed or pan-roasted loin to the legs, which are less tender and need to be braised.
According to D’Artagnan, purveyor of quality farm-raised rabbit, the USDA states that rabbit is the most nutritious meat.
Nutritionally, rabbit is lower in calories and cholesterol, but higher in protein than beef, chicken, lamb, pork, turkey and veal.
If you can’t find rabbit loin locally, you can order it online from D’Artagnan.
Their rabbits are humanely raised by small-scale farms, with no antibiotics or hormones.
You’ll find many recipes online. For starters:
*Farm-raised rabbit is tender and sweet. Wild rabbit can be gamy and tougher. Wild rabbit may also carry tularemia bacteria; meaning it must be cooked to well done. For rare or medium cooked rabbit dishes, farm-raised rabbit from a reliable breeder must be used.
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