Sort ByRelevance
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time

Rabbit: rabbit has a fine taste and is light

  1. Rabbit has a fine taste and it is lean meat. Still, not many people eat rabbit. While it is very tasty. Rabbit meat used to be eaten quite a lot, because people then ate everything that was loose and stuck. Nowadays rabbit is hip, but only in a certain group. It's not that strange. Rabbit is light and lean meat, has a delicate flavor and is juicy. Rabbit is also really suitable for Christmas dinner.

Rabbit: lean meat

  1. People who no longer want to dine so heavily can go in all directions with rabbit. Rabbit is not only fine in taste and juicy, it is mainly lean meat. In addition, rabbit meat is always tender, as rabbits are slaughtered when they are still young. Domestic specimens are slaughtered after 12 to 13 weeks. The meat is then juicy and tender and easily digestible. Often people make it heavy by adding bacon or cream to it. While the type of meat itself is extremely suitable for a light menu.

Tame rabbit or wild rabbit

  1. In wholesalers, but also at poulterers, both domestic rabbits and wild rabbits are for sale. It should say whether it is a tame or wild rabbit, but otherwise it is clearly visible. A tame rabbit has a large, broad back. In addition, the flesh is light pink. An even and pale liver with no dark discoloration of the domestic rabbit indicated that the meat was fresh.

Wild rabbit: much more wild taste

  1. A wild rabbit is smaller than its tame brother. Moreover, the meat is lighter in color and has a pronounced game flavor.

More tender meat in a domestic rabbit

  1. The meat of a domestic rabbit is more tender than that of a wild one. In addition, the wild variety is much drier. That is why it must be hammered. This is wrapping game with chunks of fat or fatty bacon to prevent the meat from drying out during cooking.

How do you prepare rabbit?

  1. You can actually do anything with rabbit. Below the options:

Easily digestible meat

  1. Rabbit is easily digestible meat and is a lean type of meat. The rabbit leg contains about 4 grams of fat per ounce. It can therefore be used perfectly in a diet. The rabbit's back and shoulders have a little more fat than the other parts of the animal. They provide between 8 and 12 grams of fat per 100 grams. Those on a diet can therefore best take the bolt and cut the fat off. He or she then eats a really lean type of meat. A 100 gram portion of rabbit provides about 150 Kcal.

Nutrients in Rabbit

  1. The following nutrients can be found per 100 grams of rabbit:

Omega 3 fatty acids

  1. It is also nice to know that rabbit contains more fatty acids Omega 3 than other types of meat. One third of the meat consists of saturated fatty acids, the rest of cholesterol-friendly and unsaturated fatty acids. The cholesterol content of rabbit meat is generally less than 50 mg per 100 grams. Rabbit is so healthy because the animals eat so well. Their diet consists mainly of alfalfa and linseed. It also contains a lot of vitamin B12 and good proteins. Those proteins are important building materials for the body. Those who have iron deficiency can eat rabbit very well, because there is a lot of it in a rabbit's leg or rabbit piece.

For sale all year round

  1. Rabbit is actually offered for sale all year round. Wholesalers certainly have it in stock all the time. In addition to fresh rabbit, frozen rabbit is also offered.

Ballotine or rabbit sausage

  1. Besides “ordinary” rabbit from a pan, there are also more and more products that are made from rabbit. Examples are:

What is ballotine?

  1. Ballotine is the boned rabbit meat that is stuffed and then rolled up and tied up. It can be filled with plums, among other things. Plums and rabbit are a very good combination.

Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407