The processing and preparation of rabbit meat are key steps in preparing quality, tasty food. Rabbit meat has a particularly delicate flavour and is low in fat and high in protein, making it ideal for creative and health-conscious cooks. Below we detail the best practices for preparing and processing rabbit meat.
Selection and procurement
- Recognising quality: Look for the fresh, pink meat, which has no strong, unpleasant smell. The flesh of the rabbit should be flexible and should not remain in place when pressed.
- Sustainable resources: If you can, choose local, sustainably managed farms, where the rabbits are reared in natural conditions. The conditions in which the animal has lived have more influence on the taste of the meat than you might think.
Preparation
- Hygiene: As with all raw meat, it is important to avoid cross-contamination when preparing rabbit meat. Use separate cutting boards and knives for meat and vegetables.
- Skin and fat removal: When preparing rabbit meat, remove excess fat and skin to reduce fat content and improve flavour.
- Disassembly: Rabbit meat is usually sold whole or cut into pieces. Cut the meat according to the recipe, taking into account that different cuts require different cooking or cooking times.
Processing of rabbit meat
- Pickling: The best way to bring out the flavour of rabbit meat is to marinate it. An acid-based marinade (e.g. wine, vinegar or lemon juice) not only adds flavour but also helps tenderise the meat.
- Slow cooking: This meat is particularly suitable for slow cooking methods such as stews or stews. These cooking methods help to tenderise the meat and bring the flavours together.
- Quick baking techniquesA: Thinner rabbit slices can be cooked quickly at high temperatures to keep the meat flavourful and crumbly.
Storage
- Storage of raw meat:
- like most meats, it should be stored in a refrigerator in a hermetically sealed container and used within 1-2 days if possible.
- Freezing: Properly packaged meat will keep in the freezer for up to 12 months. It is important to thaw the meat completely in the fridge before use.
Stewed rabbit with vegetables
Ingredients:
- Marinated rabbit cuts
- 2 carrots, cut into larger pieces
- 2 turnips, cut into larger pieces
- 1 large onions, cut into larger pieces
- 2 cloves garlic, left whole
- 2 dl chicken stock or vegetable salad juice
- 1 dl red wine
- Salt and pepper to taste
- 1 teaspoon smoked paprika
Preparation:
- Get out a large pot that you can use in the oven. Heat the oil over a medium heat and brown the rabbit pieces on all sides. Remove the pieces and set aside.
- In the same pot, sauté the onions, carrots, turnips and garlic until the vegetables are soft.
- Put the pieces of rabbit back in the pot, add the stock, the red wine and sprinkle with salt, pepper and smoked paprika.
- Cover the pot and cook over a low heat for 2-3 hours, or until the rabbit meat is tender and can be easily pulled off the bone.
- Check the seasoning before serving and season further if necessary. Serve sprinkled with fresh parsley.
