What exactly does rabbit meat taste like–points to remember
The meat tastes somewhat similar to chicken, though it has a slightly stronger, fleshier and earthier taste. But rabbit meat can be prepared similarly to chicken. It can be fried in butter or oil, for example, using a sauce made by breaking down the pan or fricassee style – partly in fat, which is then cooked in a liquid stew.
The rabbit is a very appreciated meat not only for its taste, smell and texture but also for its nutritional properties. The meat is considered thin or “white” not because of the small amount of myoglobin, which is the protein which gives the color to the meat, but because of the amount and quality of its fat.
The general consensus is that the rabbit has a flavor similar to that of chicken. This is not completely true, mainly because the rabbit has a stronger and more intense flavor. The sensation is also different, the rabbit is more on the other side.
The Californian rabbit, the silver fox and the cinnamon rabbit belong to the species of rabbit with the best flavor.
Domestic rabbit
Farmed rabbits tend to consume more fat than those raised in the wild. Their meat is lighter in color, pinkish red and has a tender texture which becomes harder as the animal ages. Compared to the wild rabbit,it is used more intensely and has a softer flavor.
Wild Rabbit
All these animals are lighter and thinner than plantation animals. They provide harder meat and also have a lot of flavor due to the aromas offered by nature’s foods. Compared to the farm rabbit, their meat is redder and contains less fat.
Since the rabbit is white meat, it is a food of choice for low-carb menus as long as it is only cooked and does not contain excess fat. In fact it is recommended for those who follow a low fat diet and for those who suffer from cardiovascular disease due to its nutritional content.
Its meat is soft and easy to chew, which is an advantage for people who have problems chewing gum, especially when steamed or simmered and accompanied by sauces and vegetables. However, its richness in muscular fibers, which make the rabbits more difficult to digest, is not the ideal meat for people who suffer from a sensitive stomach.
Various cuts
Normally the rabbit is sold whole, but you can also ask the butcher to cut it into smaller pieces. Or you can go on the Internet for useful suggestions on how to hand out your rabbit.
When you first try the rabbit, choose the back or the saddle, which would be the most tender cuts. The back legs tend to be harder and almost always need a wet stew; for the front legs you can set them aside for broth or stew.
Rabbit meat
The local varieties don’t produce much meat, so it folds up with the front legs to make a good stew or even a sauce.
Rabbit: An ally in the kitchen
It is very important to choose healthy methods of cooking the rabbit so as to enjoy its tasty, juicy and healthy meat which is also cheap in comparison to other foods.
The rabbit is really a meat of excellent gastronomic versatility and therefore can be used in a variety of culinary preparations. It can be roasted, baked, grilled, sautéed with vegetables, steamed, marinated, candied and fried and can be used as an appetizer or as an integral part of a main dish, independently or followed by vegetables.
The advantages of eating rabbit
The water
About 72% of this meat is water. The amount varies according to the breed and its feeding schedule.
This is undoubtedly the remarkable content of nutrients. The rabbit provides proteins of high biological value, including all the essential amino acids which the body needs at different times of the day.
Protein
Its content varies between 18 and 20 grams of protein for every 100 grams of meat. In addition it is an easily digestible and incredibly tender meat, which is due to its low hydration content. For this reason, the rabbit is highly recommended for people prone to hyperuricemia and gout.
Fat
The rabbit is in fact a lean meat, low in fat (not more than 5%) and cholesterol. Its lipid profile is still very balanced with a lower percentage of saturated fats compared to other meats, which explains why it is recommended for the prevention of obesity and cardiovascular diseases.
However, its fat content varies according to the species, breed, age, sex, the cuts consumed and the diet of the animal.
Why eat rabbit?
Why eat rabbit? Well, rabbit is just one of the safest, healthiest and most environment-friendly meats that can be eaten. Compared to beef, pork, lamb, poultry and veal, rabbit has the highest protein content, the lowest fat content and the fewest calories per pound. These alfalfa-loving herbivores are food animals , which means they do not depend on high-energy corn or soybeans for food. Another important fact is that they grow and multiply rapidly. According to Slow Food USA, the rabbit produces six pounds of meat with exactly the amount of water and food a cow needs to produce just one pound.
My favorite rabbit recipe
Rabbit in mustard sauce
4 portions
Ingredients
1 – to 4 pounds
salt and pepper
11/2 tablespoon butter
11/2 tablespoons oil
1 medium onion or 4 shallots, diced
2 tablespoons of flour
1 cup of dry white wine
Two and a half cups of chicken broth or stock.
2 tablespoons whole mustard
A few sprigs of thyme
12 sage leaves
1/2 cup fresh cream
2 teaspoons of chopped capers
sliced chives for garnish
Rabbit in mustard sauce, or lapin à la moutarde, is a French bistro classic, which is worth knowing. If you braise the rabbit in the rich and flavorful mustard sauce, it will yield succulent,tasty and tender meat. You would like to slurp the sauce up with a spoon or soak it up with some crispy bread.
Seasoning the rabbit with salt and pepper
Heat a Dutch oven or a large, deep, heavy pan over medium-high heat. Add the oil and butter. When it sizzles, cauterize the rabbit in batches, about 3 to 4 minutes on each side, until it is well browned. Take the rabbit out of the pan and put it aside.
Add the chopped onion and fry for about 5 to 6 minutes until soft and slightly browned, stirring occasionally.
Sprinkle the onions with flour and stir until well incorporated, then cook for about a minute or so until the mixture begins to smell of toast. Add wine and a cup of broth and stir when the sauce thickens. Add the rest of the broth and a tablespoon of mustard and bring to the boil over a low heat.
Put the fried rabbit pieces back into the sauce. Add thyme and sage. Cover the pot and simmer with a fork for about 45 to 50 minutes until the meat is tender.
Bring the pan to the boil with tongs over medium heat and bring the contents to the boil. Stir in the crème fraîche, 1 tablespoon of walnuts and capers and let it simmer slightly thickened for about 5 minutes.
Place the rabbit in a heated serving bowl and serve the sauce with a ladle.
Now the taste is the magic of rabbit meat.
Wrapping up
Hope this post about what does rabbit taste like has given you enough food for thought so that you can decide whether you have the appetite to taste rabbit meat or abort experimenting altogether if you think you are not game for it. However, i suggest that rabbit meat is good enout to be tasted and savoured and hence there is no harm in trying it out in case you develop a liking for it. Your choice now!