John Myers
Wild animals are becoming less and less available commercially these days as they are being replaced by farmed rabbits. The lean meat of domestic rabbits has a milder taste and is lighter in color. Rabbit is reminiscent of chicken in both ways.
You can get rabbit meat all year round, either as a whole with innards or as individual pieces. Thighs and fillets are often offered frozen, as is the removed back, which is considered the finest part. When buying, make sure that the meat is an even white to pale pink color with no dark spots. Fresh rabbit meat is plump and juicy, and the surface is dry but not dried out. Our recipe for stewed rabbit serves as an idea for preparation.
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