Rabbit Hints and Tricks
Here are some tips from the Syndicat des producteurs de lapins du Quebec for making the most of your rabbit:
- ¦A rabbit weighing between 1.2 and 1.6 kg makes six portions: two saddles, two thighs and two front legs.
- ¦Either cooked or raw, rabbit meat freezes very well.
- ¦Rabbit meat can be grilled, roasted, braised, fried or barbecued. It also makes great terrines and pates, and the liver and kidneys are delicious.
- ¦It takes 60 to 90 minutes to cook rabbit meat at 325F (160C).
- ¦Rabbit can easily be used in recipes calling for chicken, turkey and veal.
- ¦As rabbit is a lean meat, it is important to baste it often when roasting to avoid it drying out.
- ¦When barbecuing rabbit, marinate the meat first or baste it with a mix of lemon juice and olive oil with herbs. Grill it first on high heat, than continue to cook it on medium heat for a further 40 to 45 minutes with the lid closed.
- ¦Fresh herbs marry very well with rabbit meat. Try basil, bay leaf, rosemary, thyme, marjoram and sage. It also works well with wine-based sauces and fruit sauces made with raspberry, pear and apple.
Here are some tips from the Syndicat des producteurs de lapins du Quebec for making the most of your rabbit:
- ¦A rabbit weighing between 1.2 and 1.6 kg makes six portions: two saddles, two thighs and two front legs.
- ¦Either cooked or raw, rabbit meat freezes very well.
- ¦Rabbit meat can be grilled, roasted, braised, fried or barbecued. It also makes great terrines and pates, and the liver and kidneys are delicious.
- ¦It takes 60 to 90 minutes to cook rabbit meat at 325F (160C).
- ¦Rabbit can easily be used in recipes calling for chicken, turkey and veal.
- ¦As rabbit is a lean meat, it is important to baste it often when roasting to avoid it drying out.
- ¦When barbecuing rabbit, marinate the meat first or baste it with a mix of lemon juice and olive oil with herbs. Grill it first on high heat, than continue to cook it on medium heat for a further 40 to 45 minutes with the lid closed.
- ¦Fresh herbs marry very well with rabbit meat. Try basil, bay leaf, rosemary, thyme, marjoram and sage. It also works well with wine-based sauces and fruit sauces made with raspberry, pear and apple.
