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Is Rabbit Good to Eat?

Rabbit is often forgotten compared to venison and venison, but it is one of the finest game varieties and is a must for game lovers. From ragout to terrine to fillet – the meat can be used in many ways.

They have a light impact on the earth, and they’re healthy all-white meat.” Rich in highly-quality proteins, omega-3 fatty acids, vitamin B12, and minerals like calcium and potassium, rabbit meat is also lean and low in cholesterol. Of course, its lack of fat means you need to take caution when you prepare it.

Interesting facts about rabbit meat

Hare is often equated with rabbits, but the two animals differ not only visually, but also culinary. Hares have significantly longer ears and stronger hind legs than rabbits. Rabbit meat tastes pleasantly mild and similar to chicken. In the case of the hare, you immediately notice the intense wild aroma, especially if it comes from the wild.

A wild rabbit weighs between two and five kilograms. Since the wild population of rabbits in Germany is constantly decreasing, the rabbit meat at the butcher’s often comes from countries like Argentina. The meat is considered a delicacy, but if you don’t like a classic roast hare, you should definitely try the false rabbit, which is prepared with minced meat. The hunting season for both field and forest hares is from October to the end of January, only then will you get fresh hares from Germany. There are also good, deep-frozen goods, so pay more attention to the origin and quality. Edeka expert Max Ehmke tells you exactly when the hunting season for which animal is in this overview of game meat.

Shopping and cooking tips for rabbit meat

You can recognize fresh rabbit meat by its strong red colour, fine fibers and a slight sheen. The meat usually comes from young animals that are no more than eight months old; older animals can taste very strong, similar to lamb. Rabbit meat has a distinctive odor that is not to be confused with that of spoiled meat. Most butcher shops offer whole bunnies, but it is also possible to buy individual pieces such as the back or legs of the bunny.

Freshly bought meat keeps well chilled and covered in the refrigerator for about two days. You can extend the shelf life a bit by marinating the rabbit. Alternatively, you can freeze the meat for up to nine months.

Particularly meaty and therefore popular cuts of hare are legs and back. They are particularly suitable for stews with a strong or fruity sauce, for example, based on red wine. If you are wondering which wine goes well with game dishes, you will find the answer in our expert area. When preparing it, it is important to ensure that the meat is well cooked.

Tip: Herbs and spices such as thyme or bay leaves as well as autumnal side dishes such as mushrooms and pears harmonize perfectly with the taste of the hare.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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