John Myers
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Preparing rabbits – that’s what matters
The rabbit was served more often in earlier times. The tasty meat is now finding more followers again.
- Don’t over-fry rabbits. A lot of liquid is lost in the process.
- Wrap the meat in bacon when frying. This will not be eaten later. It just keeps the rabbit from drying out and retaining some extra fat. You can also use ham as an alternative to bacon.
- Stewing is better than frying. If you cut up the rabbit and stew it with lots of vegetables, the meat stays nice and tender.
- If you are preparing a wild rabbit, you should soak it in buttermilk for about 24 hours beforehand. The lactic acid bacteria in the buttermilk penetrate the meat and make it tender.
That’s how healthy the meat is
The taste is reminiscent of chicken, not rabbit, whereas wild rabbit tastes more intense and spicier.
- The low-fat meat has fewer calories than chicken or turkey.
- Rabbit is rich in protein and brings a lot of iron, magnesium, and B vitamins to the plate.
